- Combine the saffron strands with some warm milk in a bowl & keep aside.
- Similarly mix cornflour with some cold milk in a bowl, mix well & keep aside.
- Now, boil the remaining milk in a pan for 10 minutes then add grated khoya / mawa, mix well & cook for another 5 more minutes, stirring continuously.
- Now it's time to add the cornflour mixture along with the saffron milk & sugar. Cook it on medium flame, stirring continuously for 5-10 min., then switch off the flame & add the chopped nuts & cardamom powder.
- Once it cools down completely, pour the prepared kulfi mixture into the mould & freeze it into the refrigerator for at least 5-6hrs before serving.
- For making falooda sev - mix all the last three ingredients (cornflour, water & sugar) into a pan, mix well & cook on a medium flame, till the mixture becomes thick, glossy & transparent.
- Now you need a chakli maker or sev maker to prepare these falooda sev - Grease the sev maker with some oil & fill it with the prepared transparent mixture.
- Now press the hot cornflour mixture through the sev maker into the cold water such that the thin strands of noodles are immersed completely in the cold water.
- Refrigerate the falooda sev immersed in cold water until use. It can be stored for 2-3 days in the refrigerator.
- While serving add some kulfi in a bowl, top it with homemade falooda sev, rose syrup, kewra water & chopped nuts & ENJOY!
Homemade Kulfi Falooda
By Deeksha Khaneja
Apr, 3rd
852
Servings
4 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Full Fat Milk
- Khoya / Mawa
- Saffron / Kesar
- Cornflour
- Chopped Almod & Pistachios
- Sugar
- Cornflour
- Water
- Sugar
Instructions
Notes/Tips
Rich creamy Kulfi topped with Falooda and rose syrup is a refreshing summer dessert which finds its place at every Indian buffet counter. And with good reason - it is every bit as heavenly as it sounds, as I am sure you all know.?? Most of us only ever get to relish Kulfi Falooda when we go out to eat at restaurants, but you will be surprised to know that it’s also fairly easy to make at home! And if you’ve got any leftover Khoya sweets at home it’s all the more reason to make this dessert.
