How to Make Falooda Kulfi

Two Methods:For the kulfiFor the falooda

Falooda, originally an Iranian drink, is very famous in Pakistan. In other countries, it is only eaten as Kulfi. Kulfi, introduced by the Mughals, tops off this refreshing drink.

Ingredients

For the kulfi:

  • 1 quart half-and-half
  • 8 ounces cool whip or a pint of whipping cream
  • 14 ounces sweetened condensed milk
  • 1/2 cup pistachios (optional)
  • 1 teaspoon rose water (optional)
  • 8 slices white bread

For the falooda:

  • 1 and 1/2 cups milk
  • 3 tablespoons basil seeds
  • 9 tablespoons rose syrup
  • 3 ounces vermicelli

Method 1
For the kulfi

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    Blend all the ingredients in your blender.
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    Pour the mixture into a large container.
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    Freeze it for 24 hours.

Method 2
For the falooda

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    Soak the basil seeds in water for two hours.
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    Drain the water out of the basil seeds.
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    Boil the vermicelli, drain the water out of it, and let it cool for some time(it's best to refrigerate it by putting it in a container and snapping its lid in place so it won't get stiff by cooling).
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    Place three glasses on your countertop. You'll need to divide your ingredients in thirds.
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    Add the vermicelli.
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    Scoop some kulfi into the glasses.
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    Sprinkle the basil seeds in.
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    Pour the rose syrup.
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    Pour the milk as well.

Tips

  • Sprinkle some saffron in to give it a distinctive taste.
  • Cut some halal or regular jello into cubes to add a bigger splash of color.
  • Adding some mango pulp in the kulfi will make the kulfi taste like mango.

Warnings

  • Don't forget to stir the rose syrup and milk together before serving!

Article Info

Categories: Middle Eastern Cuisine