Falooda Kulfi

  • Falooda Kulfi

    Author: Bhavna

    Ingredients

    For Kulfi:

    • 1 (16oz) cup heavy cream
    • 1 (14 oz) can of evaporated milk. If you want you can use low fat.
    • 1 (14 oz) can of condensed milk
    • 8-10 strands of saffron (Kesar)
    • 5-6 cardamom pods (Elaichi)
    • 2 tbsp sugar
    • 1 16 oz box of cool whipped topping (fat free)
    • ½ cup coarsely crushed nuts ( I used pistachios but you can also
    • add almonds , cashews. And you can powder it all if you want as
    • well I like it when I can get them in small bites )

    For Falooda:

    • 9 tablespoons rose syrup
    • 3 ounces vermicelli

    Instructions

    • With a mortar and pestle, grind together sugar, saffron and cardamom seeds. I always prefer freshly ground cardamom and saffron.
    • In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
    • Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
    • Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
    • mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just Pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
    • Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
    • 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).

Falooda