kulfi falooda recipe, how to make kulfi falooda recipe

By asif on 6th june , 2015

Hello every one now enjoy most famous and delecious indian cold dessert ..

Kulfi

Kulfi
Matka Kulfi
Alternative names	Qulfi, Khulfi
Type	Ice cream
Course	Dessert
Place of origin	India, Pakistan
Region or state	South Asia
Main ingredients	Milk
Cookbook:Kulfi Kulfi

Desi Milk's Kulfi

Pistachio, vanilla and rose flavoured kulfi

Kulfi /kʊlfiː/ is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as "traditional Indian Subcontinentice cream".^[1]^[2] It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Australia, Europe, East Asia and North America.

As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.^[1]^[3] It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), andpistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.^[3] Due to its density, kulfi takes a longer time to melt than Western ice-cream.

History

Kulfi likely originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas. This is documented in the Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration.^[4]

Preparation

Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi moulds, is placed in a matka or an earthen pot that provides insulation from the external heat and slows down the melting of ice. Kulfi prepared in this manner is hence calledMatka Kulfi. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth feel that is devoid of ice crystals.

An easier version is to boil the milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk.^[5] More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream.^[6] Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits,cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.

It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.^[7]

Traditionally in India, kulfi is sold by vendors called kulfiwalas, who keep the kulfi frozen by placing the moulds inside a large earthenwarepot called a matka,^[8] filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom, and similar items. Often it is served as falooda kulfi, which is kulfi with rice noodles, rose, or any flavour sugar syrup and other ingredients. Popular flavours include pistachio, mango, vanilla, and rose.

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kulfi falooda recipe with step by step photos – one of the popular summer dessert equally loved by kids and adults alike.

falooda and kulfi are popular in most regions of india. they are ideal for summers as they are cooling as well as delicious. but the combo of kulfi with falooda is to take these desserts to another level.

kulfi falooda is a delicious, cooling and filling dessert. i have also posted the step by step recipes of kulfi, mango falooda and falooda. the difference in kulfi falooda and regular falooda is that whereas regular falooda is a dessert drink made with or without ice cream. kulfi falooda is a frozen dessert, topped with falooda sev along with rose syrup and dry fruits.

falooda sev is corn starch vermicelli that is added in this dessert. just prepare the falooda sev as per the instructions on the pack.you can make the kulfi at home or buy from outside. i made kulfi falooda many times in this summer season with mawa kulfi and mango kulfi.

soaked sabja seeds (sweet basil seeds) are also added to this dessert for their cooling nature. you can check this post on how to soak sabja seeds. apart from it, dry fruits make it more healthy and filling. one just needs to assemble everything.

if you are looking for similar recipes then do check mango mastani, strawberry falooda, mango kulfi, strawberry ice cream, piyush, no cook mango kulfi, orange squash and khus syrup.

kulfi falooda recipe below:

kulfi falooda recipe

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PREP TIME

40 mins

TOTAL TIME

40 mins

kulfi falooda - a rich summer dessert with kufli and topped with falooda, sabja seeds, rose syrup and dry fruits.

AUTHOR: dassana

RECIPE TYPE: dessert

CUISINE: north indian

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

⅓ cup falooda sev
½ tbsp sabja seeds
4 kulfi
2 tbsp rose syrup
a few chopped pistachios, almonds or cashews

INSTRUCTIONS

prepping
soak the sabja seeds in enough water for 30 mins.
once they swell, strain and keep aside. you can also refrigerate the soaked seeds.
prepare the falooda sev according to package instructions.
if cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
assembling:
add 1 tbsp sabja seeds in a bowl or serving plate.
add 1 to 1.5 tbsp falooda sev.
remove the kulfi from the moulds. slice them into 2 or 4 slices.
place each kulfi with its slices on top of the falooda and sabja seeds.
pour ½ tbsp of rose syrup. sprinkle the dry fruits.
serve kulfi falooda immediately.

NOTES

if you don't have falooda sev, then you can use semolina/sooji or whole wheat vermicelli instead.

note: recently i made kulfi falooda again. so updated the post with step by step pics. in the stepwise photos pista kulfi has been used instead of mango kulfi.

lets start step by step kulfi falooda recipe:

1. soak the sabja seeds/tukmaria seeds in enough water for about 30 minutes or more.

2. when the sabja seeds are soaking, begin to prepare the falooda sev as per the instructions given in the pack. i had to cook them in hot water.

3. cook till the sev softens.

4. now strain falooda sev and then rinse in running water. keep aside covered.

5. also strain the sabja seeds and keep aside.

6. take kulfi in a bowl. you can slice it into halve or small pieces. due to it being very hot here, the kulfi was melting. you can also add some malai if you want. now add the sabja seeds.