Kulfa Falooda by Chef Gulzar

Ingredients:

For Kulfa:

• Milk 750 ml
• Khoya 250 gm
• Cream 1 cup
• Cardamom powder 1/2 tsp
• Chopped pistachio 3 tbsp
• Sugar 1 cup
• White bread crumbs 1 cup
• Condense milk as required
• Kewra essence few drops

For Falooda:

• Falooda vermicelli 1 cup
• Milk 250 gm
• Khoya 125 gm
• Basil seeds 1 cup
• Red syrup 1/2 cup
• Coconut powder 2 tbsp
• Kewra essence few drops
• Seasonal fruits as required
• Dry fruits for garnish

Method:

1. For kulfa: In a bowl, put milk, khoya and sugar and mix well.
2. Then add 1 cup cream and mix well.
3. Then add kewra essence, chopped pistachio, cardamom powder, white bread crumbs and condense milk, mix it nicely and make mixture.
4. Now fill mixture in kulfa mould and keep in freezer for 4 to 5 hours.
5. For falooda: Mix milk, khoya and kewra essence and cook until thick.
6. Then remove it and cool it.
7. Put kulfa in serving glass, put basil seeds, seasonal fruits, falooda vermicelli and coconut powder.
8. Then put red syrup and chillied milk mixture on top.
9. In end, decorate with dry fruits and serve.