Kesar Kulfi Falooda Recipe

Kesar Kulfi Falooda Recipe
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The vermicilli is used for the preparation of many savories and when coupled with a kulfi, it becomes an absolute treat. This dessert is not only tasty but also keeps your tummy filled, for a long time.
Kesar Kulfi Falooda Recipe
Preparation Time 10 Minutes
Cooking Time 45 Minutes
Difficulty Average
Rating 9.7 / 10 (3 votes)
Recipe Type Veg.
Serves 5
  • For Kesar Kulfi
  • A few Saffron Strands
  • 1 litre Full Fat Milk
  • 1 tbsp Arrowroot or Cornflour
  • 1/4 tsp Cardamom Powder (Elaichi)
  • 1/3 cup Sugar

    For Falooda Vermicelli
  • Ice Cubes
  • Water
  • 75 g Corn Flour

    For Serving
  • 5 tbsp Rose Syrup
How to make Kesar Kulfi Falooda:
  • For Kesar Kulfi
  • Take a small bowl and put some warm milk in it.
  • Soak saffron strands in the milk and keep it aside.
  • Take another bowl and dissolve arrowroot in 2 tablespoons of water. Keep it aside too.
  • Take a broad non-stick pan and pour milk in it and bring it to boil.
  • Now, add sugar and arrowroot solution in it. Mix well.
  • On low (simmer) flame, continuously stir the milk, till it reduces to nearly half of the original quantity.
  • Let the milk cool down (till it comes at room temperature). Now, add saffron mixture & cardamom powder to it. Mix well again.
  • Pour it in kulfi moulds and let it freeze overnight.

    For Falooda Vermicelli
  • Mix corn flour in water, so as to make a smooth solution and put it to boil on slow flame.
  • Stir and cook it continuously, until it starts becoming translucent.
  • Pour the mixture in the sev (vermicelli) press and squeeze by hand, into a vessel that is filled with chilled water and ice cubes.
  • Preserve it in water, until it is required.

    For Kulfi Falooda
  • Take the kulfi out of the freezer and unmould it, after 5 minutes. To pull it out, rub the moulder with your hands.
  • Put 3 tsp rose syrup and 1 tbsp of falooda in a bowl, along with kulfi. Add crushed ice cubes to it and serve.

Reviews and Ratings:
pooja posted 26/06/2010
where can I get a vermicelli press? is there an alternative?