Nawabi Kulfi Faluda

Name: Nawabi Kulfi Faluda
Total time: 3600 s
Yield: 6 person
Cuisine: Indian
Ingredients: For Kulfi :; 1 ltr - Full Cream Milk; 600 gms -Sugar; 8-10 strands- Kesar; 3-4 - Green Cardamom (crushed); 100 gms - Milk powder; 50 gms Corn Starch; 1 tbsp - Custard Powder; 100 gms - Almonds and Cashews (shredded); For Falooda:; 100 gms -Corn Flour; 1 tbsp Sugar; 300 ml - water; 2 green Cardamom (powdered); 1 bowl ice cold water; 2-3 drops any sugar syrup or honey as per your taste; 2 tbsp shredded nuts to garnish (optional)

Davinder Kaur @cook_12247977

Bhopal

#flavoursofbhopal
Kesar Dryfruit Kulfi and Falooda is the royal dish from the nawab's of Bhopal. It's mouth melting wonderful dessert to feel the Nawabi Royalness.

Davinder Kaur @cook_12247977

Bhopal

#flavoursofbhopal
Kesar Dryfruit Kulfi and Falooda is the royal dish from the nawab's of Bhopal. It's mouth melting wonderful dessert to feel the Nawabi Royalness.

Saved

Ingredients

1 hours

6 person

For Kulfi :
1 ltr- Full Cream Milk
600 gms-Sugar
8-10strands- Kesar
3-4- Green Cardamom (crushed)
100 gms- Milk powder
50 gmsCorn Starch
1 tbsp- Custard Powder
100 gms- Almonds and Cashews (shredded)
For Falooda:
100 gms-Corn Flour
1 tbspSugar
300 ml- water
2green Cardamom (powdered)
1 bowlice cold water
2-3 dropsany sugar syrup or honey as per your taste
2 tbspshredded nuts to garnish (optional)

Saved

Steps

1 hours

1

For kulfi: Boil milk in a heavy bottom pan. Add kesar strands and crushed Cardamom. Keep stirring and boil on medium flame, till the milk reduced by 1/4th and 3/4 milk is left in a pan.
2

Meanwhile make a paste of milk powder in a water. Also make a paste of corn starch and custard powder.
3

Add dry nuts to the boiling milk and boil it for 2 mins then add milk powder paste to the boiling milk while stirring it with other hand. Boil it for few mins. Then add corn paste and keep stirring it till everything is blend together.
4

Now time to add sugar and mix it well and let it boil for another 5 mins. Keep stirring the mixture as it should not sit at bottom of the pan. Remove from heat and let it cool at room temperature. Keep stirring the mixture from time to time while cooling.
5

As the mixture is cool down fill it in Kulfi moulds and deep freeze it for about 12 hours.
6

For Falooda: Mix the corn flour and water in a bowl and add sugar into it.mix it well till all the sugar get dissolved. Add green cardamom powder to the bowl.
7

Now take a non stick pan and pour this mixture in the pan. Keep the pan on high flame and heat it while continuous stirring, Till the mixture turns transparent and start leaving the pan.
8

While this is done grease a sev machine with the thinest hole plate. Fill the machine with the transparent mixture.
9

And press it in the ice cold water. So that the long strands of falooda comes out directly in water. Keep it ice cold water for about 4 mins. And drain out the water using a soup strainer. Soft noodles of falooda are ready to garnish kesar kulfi.
10

Garnish: take out the kulfi from moulds..on a plate and cover it with falooda.
11

This can be garnished with any coloured syrup or honey (Optional). Add nuts on top with a strand of kesar.