KULFI FALOODA
INGREDIENTS
Milk double cream -1
Sugar grains 150g
Green cardamon crushed 5g
Almond, blanched sliced 20g
Pistachios, blanched sliced 20g
Falooda, cooked 200g
Saffron 1g
METHOD
Boil milk in a heavy-based pan, and simmer over medium heat, stir from time to time
to avoid scorching.
Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken. Add saffron and simmer it for another minute or two. Add cardamom and turn off the heat.
When cool, add the nuts, saving a few for garnishing. Mix well and pour into moulds.Freeze at the lowest possible temperature.
To serve, take the mould out of the freezer and prise the kulfi out with the help of a knife, into individual serving bowls.
Garnish with falooda and nuts and serve immediately.
INGREDIENTS
Milk double cream -1
Sugar grains 150g
Green cardamon crushed 5g
Almond, blanched sliced 20g
Pistachios, blanched sliced 20g
Falooda, cooked 200g
Saffron 1g
METHOD
Boil milk in a heavy-based pan, and simmer over medium heat, stir from time to time
to avoid scorching.
Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken. Add saffron and simmer it for another minute or two. Add cardamom and turn off the heat.
When cool, add the nuts, saving a few for garnishing. Mix well and pour into moulds.Freeze at the lowest possible temperature.
To serve, take the mould out of the freezer and prise the kulfi out with the help of a knife, into individual serving bowls.
Garnish with falooda and nuts and serve immediately.
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