HomeMade Falooda Recipe
Ingredients
KULFI:
- 1 litre Milk
- 1 cup Sugar
- 1 tbsp Cardamom Powder
- 1 tbsp Rose Water
- 2 tbsp Pistachio, Crushed
- 2 tbsp Almonds, Crushed
- 1 cup Khoya
- 4 threads Saffron
- 1 cup Cream
VERMICELLI
- 1 packet Colorful Vermicelli
- Water (For Boiling)
JELLY
- 1 packet Green Color Jelly
- 1 packet Red Color Jelly
- Water (As Per Needed)
ASSEMBLING:
- 1 cup Basil Seeds
- 3 tbsp Red Syrup
- 1 cup Pistachio Almonds, Crushed
- 1 cup Condensed Milk
Instructions
To make kulfi:
- Heat milk in a small pot, add sugar and mix until dissolved.
- Then add cardamom powder, rose water, almonds, pistachio and cook on low flame.
- Add khoya and cook until dissolve.
- Add saffron and cook until the milk thickens.
- Add cream and stir.
- Pour half of the kulfi in steel cups and let it set in the freezer for 8 hours or overnight. Save half for later.
For vermicelli:
- Boil water in a small pot, cook vermicelli until al danté, and keep it aside in cold water.
- For Jelly: In a small pot heat water and add the jelly mixture and cook. Once dissolved, cool the mixture and let it set in the fridge.
For Assembling:
- In a serving bowl add reserved kulfi mixture, then add jelly, cooked vermicelli, soaked basil seeds, condensed milk, kulfi pieces, red syrup and repeat layers 2 more times.
- Garnish with mint leaves.
- Enjoy!