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Kulfi Faluda
Kulfi Faluda
Course : Desserts
Regions : Punjabi / Asian
Servings : 4
Cooking Time : 30 Minutes
Chef Gautam Kumar
Item
| Rabrhi(condensed Milk) |
800 gms |
| Pistachio |
7 to 8 pcs |
| Saffron |
12 strings |
| Sugar |
200 gms |
| Cardamom powder |
1 tsp |
| Kewra |
2 - 3 drops |
| Rooh Afza |
20 ml |
Falooda
| Corn flour |
100 gms |
| Vinegar |
1 tsp |
| Water |
650 ml |
Method
- Cook rabarhi to medium light consistency and cool.
- Add pistachio, kewra, saffron, sugar and cardamom powder. Whisk well.
- Put the above mixture in kulfi moulds.
- Deep-freeze till they are set.
- For making falooda, dissolve corn flour in 1/4th water.
- Add the remaining water and vinegar.
- Cook for about 15 minutes and stir continuously till it thickens.
- Pour the paste into the falooda machine.
- Apply pressure from top so that the paste is pressed down through the sieve.
- Strain it into the chilled water.
- Un-mould kulfi, garnish with pistachio slivers, Rooh Afza and falooda.
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