KESAR KULFI FALOODA By Anaardana

Описание: Greetings to Anaardana followers. I am ready with the most popular summertime cool dessert...KESAR KULFI FALOODA. It is simple,quick and long lasting dessert, which can easily be stored in the Fridge for a long time, although it finishes very soon as it's everyone's favourite.
Please take note of the Ingredients and Directions for this Dessert and enjoy the step by step instructions in the following video.

INGREDIENTS FOR 10 moulds of Kulfi
1 litre Full Cream Milk
1/2 Cup Sugar
2 T Sp Corn Flour (Dissolve in 4 Tb Sp water)

FALOODA Substitute.
1/2 CUP Corn Vermicelli
Boil in water, Drain
Soak in sugar water with few drops of Kewra Jal
A dash of Rose Syrup

DIRECTIONS
1. Boil Milk in a heavy bottom vessel, or a Nonstick vessel on HIGH flame.
2. Keep Removing the Malai from the sides of the vessel, and continue stirring.
3. In about 20 minutes, the milk thickens with scattered Malai, Prepare Corn Starch and pipe it in the boiling Milk.
4. Cook for 4 more minutes, add sugar and Eliachi Powder and further cook for 3 more minutes.
5. COOL THE KULFI MIXTURE BEFORE IT IS TRANSFERRED TO THE KULFI MOULDS. .This is important or water crystals will be formed once the Kulfi cools down.
6. Add Blanched Chopped Almonds and Saffron, MIX WELL.
7. Wash and dry the Kulfi Moulds, transfer the Kulfi mixture into a Jug for easier pouring into the moulds.
8. Fill the moulds almost till the top of the Mould. Close the lid, Repeat the same with all the mixture.
9. Freeze the Kulfi Moulds for minimum of 8 hours.
SERVING THE KULFI
There are many ways to serve and enjoy the Kulfi, I am sharing one such way...
10. Immerse the Kulfi Moulds for 4 seconds in water, Take a sharp knife and take the Kulfi out of the mould, place it on a chopping board and cut into small pieces. Place it in the Serving Bowl.
11. Drain the Falooda from the sugar syrup, place a little on top of the Kulfi in the bowl, add a dash of rose syrup and serve immediately.
KEEP COOKING
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