Butterscotch custard flavoured kulfi falooda

Name: Butterscotch custard flavoured kulfi falooda
Total time: 25200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: Ingredients for the Seviyan Meva kheer; 3 cups full cream milk boiled; 1 tsp ghee; 1/2 cup thin vermicelli (seviyan); 2 tbsp butterscotch flavoured custard powder; 3/4 th cup sugar; 2 tbsp butterscotch flavoured custard powder; 1/4 th pinch of saffron (kesar) strands, dissolved in 1 tsp warm milk; 1/2 tsp cardamom powder; 7-8 cashews chopped; 10-12 small pistachios chopped; 8 almonds chopped; For the garnish; 2 tsp finely chopped mixed dry nuts; 6 kulfi moulds

Sanchita Mittal @sm_thechef

Delhi

#Ramadan
My innovative recipe
Butter scotch Custard flavour kulfi falooda is my version or you can say a twisted version of kulfi with falooda.
In this recipe the falooda is incorporated inside the butterscotch custard flavoured kulfi along with dry nuts.
For this first we prepare the custard seviyan kheer and then the kulfi is prepared.
Its creamy, its flavourful, it's different.

Sanchita Mittal @sm_thechef

Saved

Ingredients

6-7 hours

6 servings

Ingredients for the Seviyan Meva kheer
3 cupsfull cream milk boiled
1 tspghee
1/2 cupthin vermicelli (seviyan)
2 tbspbutterscotch flavoured custard powder
3/4th cup sugar
2 tbspbutterscotch flavoured custard powder
1/4th pinch of saffron (kesar) strands, dissolved in 1 tsp warm milk
1/2 tspcardamom powder
7-8cashews chopped
10-12small pistachios chopped
8almonds chopped
For the garnish
2 tspfinely chopped mixed dry nuts
6kulfi moulds

Saved

Steps

6-7 hours

1

Dissolve 2 tbsp custard powder in 4 tsp of water and keep aside.
2

Heat 1 tsp ghee in pan, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.
3

Take a deep vessel and add 3 cups of boiled milk, add roasted vermicelli and mix well and cook on low flame for about 20 minutes.
4

Keep stirring from time to time.
5

Add the butterscotch flavoured custard slurry to the kheer and stir continuously to avoid lumps.
6

Add the sugar to the cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.
7

Add the cardamon, chopped dry nuts and saffron milk and mix well and remove from the flame.
8

Let it cool down to the room temperature, The mixture is thickened now.
9

Fill this mixture in kulfi moulds and freeze it for 6-7 hours.
10

When set, take out the kulfi moulds from the refrigerator and now to unmould, rub a kulfi mould in between your palms for 1 minute and then unmould it on a plate.
11

Cut kulfi into equal portions and top with mixed dry nuts.
12

Serve the chilled kulfi immediately. Relish the delish endlessly. Plz try once