Falooda Kulfi

Falooda Kulfi

For Kulfi:

1 cup heavy cream

1 cup evaporated milk

1 cup condensed milk

8-10 strands of saffron

5-6 cardamom pods 
1 cup mango puree

3 tbsp dry fruits

2 tbsp sugar

1/2 cup coarsely crushed nuts

½ cup cool whip powder
garnish with mango slices , mint leaves , sabja and pista

Method:

With a mortar and pestle, grind together sugar, saffron and cardamom seeds and few dry fruits.

In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip pd .

Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.

Add in saffron, sugar, cardamom mixture and coarsely crushed  nuts. Mix well. Add mango puree.

Pour mixture into small aluminum kulfi moulds..

Freeze Kulfi for at least 4 – 6 hours, preferably overnight.

Falooda:

3 tbsp vermicelli

Method:

Boil the vermicelli, drain the water out of it, and let it cool for some time (it's best to refrigerate it by putting it in a container and snapping its lid in place so it won't get stiff by cooling).

 Before serving take out the kulfi moulds. Rub them between your hands to warm the sides and if you have used a bowl stick it inside warm water for a few seconds. Flip and the kulfi will come out. Garnish with some falooda vermicelli , kulfi, mango slices ,sabja , mint leaves , pista and serve. You sure going to get a little taste of India in every single bite that you take !!!