Can you imagine summer without some chilled Kulfi? Unbelievable right! Here is a tasty Shahi Kulfi Kesar with falooda #JerseyInstaRecipe by Suman Agrawal, which will hold you spellbound.
Ingredients-
For the kulfi
- 4 cup full cream milk
- 1/2 tsp crushed saffron strings
- 6 tbsp sugar to taste
- ½ tsp green cardamom powder
For the falooda
- 1 cup cornflour or arrowroot powder
- 2 tsp powdered sugar
- 2 ½ cups water,
- 2 litres ice cold water
To garnish
- rose syrup
- soaked subza seeds
- almond flakes and glazed cherries.
Preparation
For the falooda
- Mix the cornflour or arrowroot powder with water and powdered sugar. Cook over low heat by constantly stirring until transparent.
- Press the hot cornflour mixture through the bhujia maker into the cold water such that the thin strands of noodles are entirely immersed in the cold water.
- Refrigerate the falooda sev immersed in cold water until use.
For the kulfi
- Boil the milk over medium heat until reduced to half.
- Add the saffron while it is boiling.
- Add sugar and boil for another 10 minutes.
- Remove from heat and add cardamom powder.
- Now, cool it down and divide the mixture between four kulfi wada moulds.
- Freeze until fully set.
To serve
- Garnish the kulfi with the falooda, rose syrup, soaked subza seeds, almond flakes and glazed cherries and serve immediately.
#JerseyInstaRecipe by Suman Agrawal
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