By Shayantani Sinha
Published on July 1, 2014

Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian-Pakistani buffet counter. Kulfi is a traditional ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour “sev” (vermicelli).

Preparation time: 40 minutes
Cook time: 40 minutes
Serves: 3-4

INGREDIENTS FOR KULFI:

1 litre full fat milk
1/3 cup sugar
1/4 tsp cardamom powder
A few saffron strands
1 tbsp arrowroot or cornflour
75 gms cornflour
10 ice-cubes
5 tbsp rose syrup

DIRECTIONS

• Soak the saffron in a little warm milk and keep aside.
• Dissolve arrowroot in 2 tbsp of water and keep aside. Bring the milk to a boil. Add the arrowroot solution and sugar and mix well.
• Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
• Cool and add the cardamom powder and saffron mixture and mix well.
• Pour into five kulfi moulds and freeze overnight till it sets.

FOR FALOODA

• Mix the cornflour very well in 450 ml. of water to make a smooth solution.
• Put the mixture to boil on a slow flame. Go on stirring and cooking until the mixture
becomes translucent.
• Put the mixture in a ‘sev’ press and squeeze by hand through the sieve into a vessel which is filled with chilled water and with ice cubes. This falooda “sev” must be preserved in water till required.

HOW TO PROCEED

• To unmould the kulfi, allow the kulfi moulds to remain outside the refrigerator
for five minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and pulling it out.
• Put 3 teaspoons of rose syrup and 1 tablespoon of falooda “sev” in a serving bowl. Top with cubes of kesar kulfi.
• Serve immediately.