Ramadan special: Kulfi falooda

Shayantani Sinha cooks up some gastronomical delights to help you with your iftar meals during the holy month of ramadan
The Community By Shayantani Sinha
Published on July 1, 2014
Kulfi falooda

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.

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