Monsoon has hit southwest regions of India but here North-India’s denizens still have to wait more to welcome it. Though in-between downpour has given some respite from sweltering temperature yet weather is near far on similar track as earlier with slight relief. And moreover slight downpour has increased in humidity. Therefore instead of finding temptation in Pakoras and chai, cold delights are still high on gorging menu. If I say “cold delights” then some people are so fond of those especially Ice creams, kulfis, FroYos that for them, season doesn’t matter at all, always ready to gobble them up be it summers or winters.
Though I am not one of them, I find exceptional luring for ice-creams only in summers. Until monsoon reaches here, I am happy with my cold delights.
When I have kindled the subject of ice-cream, how can I forget our own Kulfi. Kulfi is a conventional Ice-cream, our own Ice-cream from India or can be given a nick name Indian Ice-cream. Kulfi or if I say it as Cool-Fee then it won’t be wrong as it is a slurpacious cool kind of fee that is given to your body and mind to keep both cool. You know it’s my kind of interpretation to the name “Kulfi” 🙂
Here I am sharing Falooda/Faluda Kulfi which has got inclusion of Mewa(different kinds of dry fruits & nuts) and kesar (saffron), hence named Mewa Kesar Falooda-Kulfi. Falooda is a word adapted from word Faloodeh which is a name of non liquid beverage from Persia. Falooda is prepared by including several ingredients like different fruits, chilled milk, rose syrup etc and presented as distinguishing layers in one serving. Sometimes it is also served in a large glass like parfaits in several distinguishing layers. It is often dished up with rose syrup, vermicelli and few other various ingredients like basil seeds, tapioca pearls, jelly, fruits etc which differ from servings to servings or place to place. This was about falooda, the non liquid beverage from South Asia. But here in Falooda kulfi, Mewa & kesar flavored kulfi or ice-cream is being served with fruits/rose syrup and vermicelli on. At times people may refer the vermicelli as faluda for kulfi. Falooda kulfi is popularly known in India, Bangladesh, Pakistan, Sri Lanka, Myanmar, Middle East and there it is a beloved cold dessert of summers.
Here in my native city, Lucknow, we have got the best Faluda kulfi from Prakash Kulfi, the very old shop known for its faluda kulfi and has been featured in various food exploring shows of India like Zaika India Ka etc. Flavors from classic city of Nawabs are exceptionally inexplicable. Yeah… I’m getting overwhelmed with love for my city 🙂 . Anyways do come to have an experience of flavors of Lucknow.
But if you want the same special flavor of Falooda Kulfi without bothering yourselves to visit here, have it on my blog. Try out this recipe of Mewa Kesar Falooda-Kulfi[(my preparation method, not theirs(Prakash Kulfi)]
Time Taken- For Preparation- 30 min
For Freezing- 8 hrs
Milk- 1 liter
Condensed Milk- 350g
Saffron (kesar) – 1-2 pinched strands
Almonds (Badam)- 2 tbsp (finely chopped)
Chironji- 1 tbsp (finely chopped)
Pistachio nuts (Pista)- 1 tbsp (finely chopped)
Cashew nuts- 1 tbsp (finely chopped; optional)
For Garnished Serving
Pistachios finely chopped
Rose Syrup/Fruits syrup/Rooh afza
Vermicelli/sevai/semiyan/seviyan (boiled and then refrigerated)
Moulds/ Plastic Disposable glasses
Steps to follow-
- Boil milk in a deep vessel. When it comes to boil, lower the flame to medium and start stirring.
- Now take one or two tbsp of milk out of whole and dissolve saffron strands in it. Pour this saffron dissolved milk in the boiling milk and keep stirring
- Continuous stir cook the milk on medium flame till it to reduces to half.
- Add in condensed milk and while adding it, keep stirring the boiling milk so that condensed milk doesn’t stick to bottom. Stir cook for 3 min more.
- Turn off flame and let the kulfi milk mixture cool down to room temp.
- Now mix all chopped dry fruits and give them all a nice stir.
- Pour this mixture in disposable glasses and keep them in freezer to freeze.
- After 2 hrs, get your ice-cream sticks ready and give a gentle stir to the freezing kulfi mixture with ice-cream stick only and insert the stick in the middle to get affixed. You can also cover the opening mouth of glass with aluminium foil leaving gap for Ice-cream stick (this would prevent excessive freezing & will keep kulfi creamy)
- Freeze them again for 6 hrs or so.
- Take them out and remove foil. Hold one kulfi-mould/disposable glass and press the glass around in a whirl motion to loosen the kulfi and ease its unmolding. Pull out kulfi holding stick with one hand and glass in reverse with other hand.
- Serve chilled with some pistachios sprinkled on them or on a platter with fruit/rose syrup or with chilled vermicelli.
- Other way, you can serve in a glass with base layer of rose syrup followed by kulfi and then vermicelli at top (if you freeze kulfi mixture in a tray). I had kulfis on stick so didn’t feel the need to serve in glass as layers.
- Or you can serve a cube of kulfi (frozen in tray) with vermicelli on it.
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- Kesar pista Kulfi (Pistachio saffron popsicle) (naivecookcooks.com)
- Almond Vanilla Custard Ice cream/Kulfi (cookingwithsapana.wordpress.com)
- Recipe: Sweet Indian Kulfi Popsicles to Keep You Cool (laist.com)
- Multi colour Kulfi . (durgasdelicacies.wordpress.com)
- FALOODA (chinagrass) (mykitchette.wordpress.com)
- Coconut and Pistachio Kulfi (joanismeza.wordpress.com)
- Falooda: A cool summer drink to beat the Myanmar heat (beontheroad.com)