Kulfi Faluda

Kulfi-Faluda
Photo Credits: www.bikanervala.ae/images

During summers everyone is looking for relief by any way one may get and one of the best ways for it is having something chilling and soothing. Kulfi Faluda stands perfect for this purpose. This is not only a chilled reliever from heat but also very popular to be served as a dessert after meals. Kulfi is also known as the Indian ice cream and can easily be made at home.

Ingredients for Faluda

  • Corn Starch                                             1 cup
  • Water to make a solution                         4 cups
  • Iced water for dipping faluda strings       1 litre
  • Yellow food color (optional)

Ingredients for Kulfi

  • Full cream milk                                       1 litre
  • White bread                                             2 slices
  • Corn starch                                              1 tablespoon
  • Sugar                                                      ¾ cup
  • Cardamom powder                                   1 teaspoon
  • Saffron strings (kesar)                              ¼ teaspoon
  • Chopped pistachios (pista)                        2 tablespoons

Equipment Needed

Procedure

  1. To make faluda dissolve corn starch in water to make a thin solution and put it to boil on medium-high heat. Keep on stirring so that no lumps form.
  2. Let it cook until you get a thick transparent paste and it starts leaving the pan sides.
  3. Transfer the hot paste to faluda maker and close the lid tightly.
  4. Squeeze long faluda stings direct into iced water and let them be there for an hour. These faluda strings may be stored in refrigerator for 4 to 5 days.
  5. Now to make kulfi put a pan on high heat with milk in it. Reserve a cup of milk for later. Bring it to a boil and turn the heat to medium-high. Boil it until the milk reduces to half while stirring it in between so that milk does not get burnt from bottom of the pan.
  6. Cut away the sides of bread slices and break them to smaller pieces, shift them to a blender jar. Add 1 tbsp corn starch and the separately kept milk, blend all to form a thick solution or paste.
  7. When the milk reduces to almost half add sugar into it and boil stirring nicely for 2 or 3 minutes until the sugar is dissolved completely.
  8. Add the bread and corn starch solution, chopped pistachio, cardamom powder and saffron stings. Keep on boiling further for 4 or 5 minutes and turn off the heat. Let the kulfi solution cool to room temperature.
  9. Pour the kulfi solution into kulfi moulds and keep in the freezer. This might take 4 to 5 hours to give you nicely frozen yummy kulfi.
  10. Serve in a platter with faluda stings and additional chopper pistachios.

Preparation Time: 1 hour (excluding kulfi freezing time)

Serves: 2 – 3

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