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Kulfi Faluda

Kulfi Faluda

Course : Desserts
Regions : Punjabi / Asian
Servings : 4
Cooking Time : 30 Minutes

Chef Gautam Kumar


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


Corn flour 100 gms
Vinegar 1 tsp
Water 650 ml


  1. Cook rabarhi to medium light consistency and cool.
  2. Add pistachio, kewra, saffron, sugar and cardamom powder. Whisk well.
  3. Put the above mixture in kulfi moulds.
  4. Deep-freeze till they are set.
  5. For making falooda, dissolve corn flour in 1/4th water.
  6. Add the remaining water and vinegar.
  7. Cook for about 15 minutes and stir continuously till it thickens.
  8. Pour the paste into the falooda machine.
  9. Apply pressure from top so that the paste is pressed down through the sieve.
  10. Strain it into the chilled water.
  11. Un-mould kulfi, garnish with pistachio slivers, Rooh Afza and falooda.