Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1/4 tsp cardamom powder
- 1/4 cup falooda sev (vermicelli)
- 2 cups water
- 1/4 cup rose syrup
- 1/4 cup soaked basil seeds
- 1/4 cup chopped fresh fruits (optional)
Special equipment needed:
- Kulfi molds or small cups
- Ice cream maker (optional)
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat and let it come to a boil.
2. Reduce the heat to low and let the milk simmer for 30-40 minutes, stirring occasionally, until it reduces to half its original volume.
3. Add sugar, chopped nuts, and cardamom powder to the milk and stir well.
4. Remove the pan from heat and let the mixture cool down to room temperature.
5. Pour the mixture into kulfi molds or small cups and freeze for at least 6 hours or overnight.
6. In a separate pot, boil 2 cups of water and add falooda sev to it.
7. Cook the sev for 5-7 minutes until it becomes soft and translucent.
8. Drain the sev and rinse it with cold water to stop the cooking process.
9. In a serving glass, add a spoonful of soaked basil seeds, a few chopped fresh fruits (if using), and a few strands of cooked falooda sev.
10. Add a scoop of kulfi to the glass and top it with more falooda sev.
11. Drizzle rose syrup over the top and serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Freezing time: 6 hours or overnight
Temperature:
Milk should be simmered on low heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- You can use any kind of nuts or dry fruits of your choice.
- You can substitute rose syrup with any other flavored syrup.
Variations:
- You can add saffron strands to the milk for a more aromatic flavor.
- You can add a scoop of vanilla ice cream to the glass for a creamier texture.
Tips and tricks:
- Make sure to stir the milk occasionally to prevent it from sticking to the bottom of the pan.
- You can use an ice cream maker to churn the kulfi mixture before freezing for a smoother texture.
- Soak the basil seeds in water for at least 30 minutes before using them.
Storage instructions:
Kulfi can be stored in the freezer for up to a week.
Reheating instructions:
Kulfi can be served directly from the freezer.
Presentation ideas:
Serve Kulfi Falooda in tall glasses with a long spoon.
Garnishes:
Garnish with chopped nuts and a drizzle of rose syrup.
Pairings:
Serve Kulfi Falooda with Indian snacks like samosas or pakoras.
Suggested side dishes:
Serve Kulfi Falooda as a dessert after a meal.
Troubleshooting advice:
- If the milk is too thick, you can add a little more milk to thin it out.
- If the kulfi is too hard to remove from the molds, dip the molds in warm water for a few seconds to loosen them.
Food safety advice:
Make sure to use pasteurized milk and clean utensils while preparing the recipe.
Food history:
Kulfi Falooda is a popular Indian dessert that originated in the Mughal era.
Flavor profiles:
Kulfi Falooda has a creamy and nutty flavor with a hint of rose and cardamom.
Serving suggestions:
Serve Kulfi Falooda chilled as a refreshing dessert.
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Region: Indian