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Thursday, September 14, 2017

Creamy Kulfi Falooda / White Milk Ice Cream Recipe

There has always been a tough competition between the variety of desserts. Desserts are majorly designed to be soft, mellifluously sweet and melting in the mouth element? I guess no, there is more to it. India is famed for the enjoyable milky desserts attracting all ages of the Hoggerz, take it gulping down roshgulla in one take or sipping the chilled spoons of refreshing basundi,  all you pant for tasting more and more and the gusto to  gratify  your sweet tooth is never ending. Roshgulla and basundi are worthy essence of desserts loaded by concentrating on milk ingredients, but the crafting completely holds divergent techniques. What I like about the makings of Indian desserts is that the elements embraces uniformity, but the formation, taste, smell and final appearance are totally upside down.

One of the experimented and loved form of frozen dessert is Kulfi falooda,  simply means frozen milky bar topped with a lot of velvety vermicelli with a dash of rose syrup, dry fruits and jellies! I had used vermicelli in one of my dessert recipes and it turned out into a divine and gorgeous looking drink with the addition of a hearty scoop of ice cream, find its recipe here! Kulfi falooda too have a few similar ingredients but you will soon notice the difference in the chart of taste and of course the way beautiful and unique they appear. Try this out and enjoy the chilled and intense delightful bites at home.

Creamy Kulfi Falooda / White Milk Ice Cream Recipe

Preparation Time: 8-9 hours
Cooking Time: 30 minutes
Total Time: 9 hours, 30 minutes
Serves: 2 persons

70-75 grams Khoya or mawa or dried whole milk, easily available at any dairy products outlet, IF you find difficulty in searching this ingredient then simply use 1 cup of cream as its substitute.
1 kg Milk
1 cup sugar
5 cardamoms 
2 tablespoons rose water
1 cup condensed milk
1 cup boiled falooda noodles or vermicelli, as per your liking's
1 tablespoon Roohafza syrup, optional
1 tablespoon corn flour, diluted in milk
1 tablespoon almonds flakes
Kulfi ice creams molds, if not then Popsicle molds

  • In a pan, pour milk and cook on a low-medium flame until the milk mixture turns half to its quantity i.e. creamier in consistency. 
  • Always note to stir the milk continuously so that the milk doesn't stick to the base and don't forget to move the thick top layer of cream to the sides with the help of the spatula. 
  • Add cardamoms, sugar and khoya and stir it for 4-5 minutes. Lastly, add 1 tablespoon of diluted cornflour and 2 tablespoons of rose water and cook for another 2 minutes.
  • Once the mixture has cool down, which takes around 5-8 minutes, transfer the thick mixture into the kulfi molds and let it freeze overnight or for minimum 5-6 hours.
  • Remove the kulfi from the mold and transfer it to the bed of the plate. Cut down and garnish with falooda vermicelli, pour little milk and drizzle condensed milk and roohafza syrup as needed.

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