Falooda KulfiIngredientsFor 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)
- 1/2 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.
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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.
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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).
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