This Kulfi Falooda recipe brings back memories of Indian summers
It is made by freezing reduced sweetened milk and served with a layer of faloodeh or rice noodles, rose syrup and nuts
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 6 to 10 |
2 l milk
½ cup sugar
1 tsp cardamom powder
2 tbsp cashew, chopped
2 tbsp almonds, chopped
2 tbsp pistachios, chopped
½ cup glass noodles or faloodeh (store bought, or to make at home, check method), boiled with saffron
1 cup condensed milk
Rose syrup, optional
In a large pan, heat 2 litres of milk, stir and bring the milk to a boil. Keep stirring continuously so that the milk does not stick to the bottom of the pan.
Continue to cook on a low flame until the milk thickens.
Now, simmer for 15 minutes or until the milk reduces to a quarter. Note: This could take about an hour easily.
After the milk thickens, add condensed milk and mix well.
Also, add ½ cup sugar and cook for 2 minutes on low flame.
Now add ½ tsp cardamom powder, 2 tablespoons cashew, 2 tablespoons almonds and 2 tablespoons pistachios. Mix well and add it to the kulfi mixture.
Next, pour the kulfi mixture into kulfi moulds. If you do not have moulds, you can pour them into glass cups, cover them, and freeze them for 8 hours or until they are set completely.
For the glass noodles: Add the glass noodles to boiling water for about 1 minute or until they soften. Strain the water and them under cold running water. Another ingredient that many recipes use is Sabja (falooda seeds or sweet basil seeds). If you plan on using them, you will need to soak them in water for about 30 minutes before layering them onto the kulfi.
After 8 hours, once the kulfi is ready, add a layer of glass noodles and rose syrup, garnish with a few chopped pistachios and enjoy!
Recipe Courtesy: Farzi Cafe, Dubai