Kesar Kulfi Falooda Recipe

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Directions

• In a bowl add saffron and warm milk, mix it well and keep it aside and in a bowl add cornflour and ¼ cup of milk, mix it well and keep it aside.
• Heat milk in a deep non-stick pan and boil on a medium flame for 3 minutes and stir occasionally.
• Add cornflour-milk mixture and sugar, mix it well and cook on a medium flame for 20 minutes and stir continuously and scrape the sides of the pan.
• Switch off the flame and allow the mixture to cool completely and once cooled, add the saffron-milk mixture and cardamom powder and mix it well.
• Pour the mixture into the kulfi molds and Keep it in the refrigerator for overnight.

How to proceed

• To un-mold, rub a kulfi mould in between your palms for 1 to 2 minutes and then de-mold it with the help of a fork and cut the kulfi into equal portions.
• Pour 1 tbsp of rose syrup in a serving glass and add ¼ cup falooda sev over it.
• Arrange the kulfi pieces evenly over the falooda sev and drizzle a little rose syrup and top it with 1 tbsp mixed nuts.
• Serve it chill.

• Soak the falooda in enough water for 1 hour and then drain the water from it.

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Meghna Nath