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Kesar Kulfi Falooda | Kulfi with Falooda Sev | Falooda Kulfi |
Tarla Dalal
06 December, 2024
Table of Content
Kesar Kulfi Falooda | Kulfi with Falooda Sev | Falooda Kulfi | with 10 amazing images.
Kesar Kulfi Falooda is a quintessential Indian dessert, a symphony of textures and flavors that delights the palate, especially during warm weather. At its heart lies the Kesar Kulfi, a rich, dense frozen dairy dessert infused with the exotic aroma and golden hue of saffron. The preparation begins by blooming delicate saffron strands in warm, full-fat milk, a crucial step that releases the spice's vibrant color and distinct fragrance. This aromatic infusion is then set aside, awaiting its moment to impart its magic into the creamy kulfi base.
The creamy foundation of the kulfi is built upon a generous quantity of full-fat milk, slowly simmered to reduce and thicken, intensifying its natural sweetness and richness. A small portion of milk is combined with cornflour, forming a slurry that acts as a thickening agent, ensuring the kulfi achieves its signature dense, non-icy texture. Once the main milk has simmered for a few minutes, the cornflour-milk mixture and sugar are introduced. The concoction is then cooked with continuous stirring and meticulous scraping of the pan's sides for about 20 minutes, a process that requires patience but is essential for developing the kulfi's characteristic creamy consistency.
After the mixture cools completely, the saffron-infused milk and fragrant cardamom powder are stirred in, mingling their unique notes with the rich base. This blend is then carefully poured into individual kulfi moulds and frozen overnight, allowing the flavors to meld and the kulfi to solidify into its traditional shape. The extended freezing time is vital for achieving the proper density and firmness, distinguishing kulfi from conventional ice cream.
The true artistry of Kesar Kulfi Falooda comes alive in its assembly. To serve, each kulfi is gently unmoulded by rubbing the mould between the palms, allowing the warmth to loosen the frozen treat. A fork assists in easing the kulfi out, which is then sliced into equal portions, revealing its creamy saffron-speckled interior. The stage is then set in a serving glass, where a bed of pre-soaked falooda sev (thin vermicelli noodles) awaits, offering a delightful textural contrast to the smooth kulfi.
A vibrant drizzle of rose syrup is poured into the glass first, its floral sweetness and bright red hue creating an inviting visual and aromatic foundation. The soft, slippery falooda sev is laid over the syrup, forming a tender cushion for the sliced kulfi. The carefully cut kulfi pieces are then artfully arranged over the falooda, ensuring an even distribution for each spoonful.
Finally, the masterpiece is adorned with an additional flourish of rose syrup, enhancing its visual appeal and adding another layer of fragrant sweetness. A generous sprinkling of chopped mixed nuts—almonds, cashews, and pistachios—provides a crucial crunch and nutty undertone, completing this exquisite dessert. Kesar Kulfi Falooda is more than just a sweet treat; it's a celebration of Indian culinary heritage, offering a rich tapestry of flavors, aromas, and textures in every decadent bite.
Tags
Preparation Time
15 Mins
Cooking Time
23 Mins
Total Time
38 Mins
Makes
4 servings
Ingredients
For The Kesar Kulfi
1/4 tsp saffron (kesar) strands
1/4 cup warm full-fat milk
1 tbsp cornflour
4 1/4 cups full-fat milk
5 tbsp sugar
1/4 tsp cardamom (elaichi) powder
Other Ingredients
4 tbsp rose syrup
1 cup soaked falooda sev
For The Garnish
4 tbsp chopped mixed nuts (almond , cashewnuts and pistachios)
Method
Combine the saffron and warm milk in a small bowl, mix well and keep aside.
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Combine the cornflour and ¼ cup of milk in a bowl, mix well and keep aside.
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Heat the remaining milk in a deep non-stick pan and boil on a medium flame for 3 minutes, while stirring occasionally.
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Add the cornflour-milk mixture and sugar, mix well and cook on a medium flame for 20 minutes, while stirring continuously and scrapping the sides.
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Switch off the flame and allow the mixture to cool completely.
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Once cooled, add the saffron-milk mixture and cardamom powder and mix well.
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Pour the mixture into 4 kulfi moulds and freeze overnight.
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How to proceed
To unmould, rub a kulfi mould in between your palms for 1 to 2 minutes and then unmould it with the help of a fork.
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Cut a kulfi into 6 equal portions.
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Pour 1 tbsp of rose syrup in a serving glass and add ¼ cup falooda sev over it.
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- Arrange the kulfi pieces evenly over the falooda sev.
Drizzle a little rose syrup and top it with 1 tbsp mixed nuts.
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Repeat steps 1 to 5 to make 3 more kulfi falooda.
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- Serve immediately.
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Kesar Kulfi Falooda recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 569 cal |
| Protein | 15.4 g |
| Carbohydrates | 66.1 g |
| Fiber | 4.3 g |
| Fat | 22 g |
| Cholesterol | 36 mg |
| Sodium | 61.7 mg |
Click here to view Calories for Kesar Kulfi Falooda
The Nutrient info is complete
sanjay
March 13, 2025, midnight
Foodie #563087
March 13, 2025, midnight
Tell us what you like about this recipe like taste, texture, ease of cooking, occasion you cooked it for. Did your family and friends enjoy this recipe?
Foodie #536924
March 13, 2025, midnight
shreya_the foodie
March 13, 2025, midnight
We had to restricts the girls from eating more of kesar kulfi. The addition of kesar really adds to the taste of this rich kulfi.
