Kulfi is an Indian version of homemade ice cream which is made without the eggs and help of an ice cream maker. Instead, one can creatively use blender to mix in all ingredients such as boiled milk; almond, pistachio and cardamom nuts; and saffron. Later, they’re put into colorful moulds—sometimes with popsicle sticks—and frozen in fridge.
Kulfi is very popular in the streets of India during summer. For presentation, vendors vary presentation from using popsicles, serving in cups and dishes to dishing them into terracotta-wares. However, for distinction from the mere kulfi itself, we’re going to add this snack to an interesting setting: Falooda or Faluda (or flavored noodles). So the recipe will be Kesar Pista Kulfi with Falooda.
First Step: Prepare the ingredients for the Kesar Pista Kulfi with Falooda Recipe.
For the kulfi, get:
- 1 pt (16 FL oz) evaporated Milk
- 16 oz whipped cream
- ¼ cup of warm milk
- ½ cup skim milk
- 2 slices of white Bread (peel off the sides)
- 6-7 tbsp. sugar
- ½ cup of almonds soaked and peeled
- ½ cup of pistachios, shelled
- 1 tsp. of saffron threads
- 6 Green cardamoms, shelled
- Popsicle makers/ moulds
For faluda and syrup:
- 2 packs Falooda Sev (or any vermicelli/ noodles)
- Rooh Afza Red Rose Syrup (or any rose syrup)
Second Step: Process Kulf.
- Immerse almonds in water for an overnight. Peel.
- Peel cardamoms and get seeds. For an hour, soak seeds together with saffron threads in the warm milk.
- Grind pistachios. Set aside.
- Put together the ingredients (except for pistachios) into blender and process.
- Pour mixture into moulds/Popsicle makers. Sprinkle pistachio into each mould and carefully stir. Freeze.
Third Step: Cook Falooda.
- Boil water and add the noodles/vermicelli. Boil until noodles are soft but still have firmness.
- Blanch in cold water. Pour few tablespoons of rose syrup to the Falooda.
- Serve falooda into individual dishes. Put kulfi on top of falooda. Garnish kulfi with syrup, almonds and pistachios.
