Ingredients:
Prepare Kulfi:
- Doodh (Milk) 1 & ½ litre
- Cheeni (Sugar) ½ Cup
- Elaichi powder (Cardamom powder) ½ tsp
- Rose water 1 tbs
- Badam (Almonds) 50 gms (blanched,peeled and chopped)
- Khoa 100 gms
- Cream 6 tbs
Falooda Sev/Corn flour vermicelli:
- Pani (Water) 1 & ½ Cups
- Cheeni (Sugar) 1 & ½ tbs
- Corn flour ½ Cup
- Tukh malanga (Basil leaves) 1 & ½ tbs soaked in water
- Pani (Water) as required
Assembling:
- Chopped almonds
- Kulfi
- Falooda sev
- Rose syrup
- Chilled thick milk
- Colored jelly
- Falooda sev
- Rose syrup
- Tukh malanga (basil leaves)
- Kulfa slices
- Chilled thick milk
- Dry fruit
Directions:
Prepare Kulfi:
In pot,add milk,sugar and cook until milk is reduced to half and keep stirring in between.
Take out half of the milk and refrigerate.
Add cardamom powder,rose water,almonds and khoa,mix well & cook for 5 minutes.
Put the mixture in jar,add cream and mix well.
Let the mixture cool and refrigerate for 2 hours.
Pour the mixture in container,cover and freeze for 6-8 hours.
Pour the mixure into kulfi molds and freeze for 6-8 hours.
Falooda Sev/Corn flour vermicelli:
In saucepan,add water,sugar,corn flour and mix well.
Turn on the flame and keep stirring until it becomes transparent,thick and glossy.
Put the cornflour mixture in squeeze bottle/piping bag,press the hot corn flour mixture though squeeze bottle into ice chilled water such that the strands of noodles are immersed completely in the cold water.
In glass,add basil leaves and soak in water for 30 minutes.
Assembling:
On serving plate,add chopped almonds,kulfi,falooda sev,rose syrup,chilled thick milk & serve.
On serving glass,add colored jelly cubes,falooda sev,drizzle rose syrup,basil seeds,kulfa slices, pistachio, chilled thick milk and garnish with dry fruit & serve.
Ajza:
Prepare Kulfi:
- Doodh (Milk) 1 & ½ litre
- Cheeni (Sugar) ½ Cup
- Elaichi powder (Cardamom powder) ½ tsp
- Rose water 1 tbs
- Badam (Almonds) 50 gms (blanched,peeled and chopped)
- Khoa 100 gms
- Cream 6 tbs
Falooda Sev/Corn flour vermicelli:
- Pani (Water) 1 & ½ Cups
- Cheeni (Sugar) 1 & ½ tbs
- Corn flour ½ Cup
- Tukh malanga (Basil leaves) 1 & ½ tbs soaked in water
- Pani (Water) as required
Assembling:
- Chopped almonds
- Kulfi
- Falooda sev
- Rose syrup
- Chilled thick milk
- Colored jelly
- Falooda sev
- Rose syrup
- Tukh malanga (basil leaves)
- Kulfa slices
- Chilled thick milk
- Dry fruit
Directions:
Prepare Kulfi:
Pot mein doodh aur cheeni dal ker paka lein yahan tak ka doodh adha reh jaye aur musalsal chamcha chalatay rahein.
Adha doodh nikla ker lein aur refrigerate ker lein.
Elaichi powder,rose water,badam aur khoa dal ker ache tarha mix ker lein aur 5 miutes kliya paka lein.
Mixture ko jar mein dal dein,cream shamil karein aur ache tarhan mix ker lein.
Mixture ko thanda ker lein aur 2 hour kliya refrigerate ker lein.
Mixture ko container mein dal dein,dhak ker 6-8 hours kliya freeze ker lein.
Mixture ko kulfi molds mein pour ker dein aur 6-8 hour kliya freeze ker lein.
Glass mein tukh malanga dal ker 30 minutes kliya pani mein bheego dein.
Saucepan mein pani,cheeni aur corn flour dal ker ache tarhan mix ker lein.
Falooda Sev/Corn flour vermicelli:
Chulhay ko on ker lein aur musalsal chamcha chalatay rahein yahan tak ka mixture transparent,garha aur glossy ho jaye.
Corn flour mixture ko squeeze bottle/piping bag mein dal dein,bottle ko press ker ka hot corn flour mixture ko thanday pani mein squeeze ker lein aur noodles strands ko thanday pani mein bheega rehnay dein.
Glass mein tukh malanga dal ker 30 minutes kliya pani mein bheego dein.
Assembling:
Serving palte mein chopped badam,kulfi,falooda sev,rose syrup aur chilled thick milk dal ker serve karein.
Serving glass mein colored jelly cubes,falooda sev,rose syrup,tukh malanga,kulfa slices,pista aur chilled thick milk dal dein aur dry fruit sa garnish ker ka serve karein.
