Kesar Pista Falooda Recipe

A thicker and creamier version of ice cream, Kulfi has its origins deeply rooted in India. The dessert can be traced back to the 16^th century when Mughal royalties ruled the subcontinent. Now it is a widely famous and deeply indulged in dish throughout South Asian countries and parts of Middle East as well.

Kulfi is served in a number of flavours and forms – on a stick, in a clay pot and on a platter topped with syrup and faluda. Kulfi faluda brings together the creamy kulfi, sugary syrups and translucent flour noodles. Follow this kesar pista faluda recipe to delight your sweet buds.

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Kesara Sera

Saffron and pistachio flavored kulfi with falooda.

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Prep Time

495 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

For the kulfi

• 1 l Full Fat Milk
• 1/3 cup sugar
• tsp ¼Cardamom powder elaichi
• Few saffron strands kesar
• 100 g Pistachio unsalted
• 1 tbsp arrowroot or cornflour

For the falooda

• 75 g Cornflour
• 10 ice cubes

For serving

• 5 tbsp rose syrup

Prep Time 495 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients For the kulfi 1 l Full Fat Milk 1/3 cup sugar tsp ¼Cardamom powder elaichi Few saffron strands kesar 100 g Pistachio unsalted 1 tbsp arrowroot or cornflour For the falooda 75 g Cornflour 10 ice cubes For serving 5 tbsp rose syrup

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Instructions

For the kesar pista kulfi

1. In a small bowl, soak the saffron in a little warm milk and keep aside.
2. Dissolve the arrowroot in 2 tablespoons of water and keep aside.
3. Put the milk in a broad non-stick pan and bring it to a boil.
4. Add the arrowroot solution and sugar to the milk and mix well.
5. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (about 450ml).
6. Let the milk cool down completely; and then add the cardamom powder, pistachio and saffron mixture and mix well.
7. Transfer the final mix into 5 kulfi moulds and freeze overnight till it sets.

For falooda

1. Mix the cornflour well in 450ml of water to make a smooth solution.
2. Put the mixture to boil on a slow flame. Go on stirring and cooking until the mixture becomes semitransparent.
3. Put the mixture in a ‘sev' press and squeeze by hand through the sieve into a vessel filled with chilled water and ice cubes.
4. Preserve the falooda in water till required.

Serving

1. To unmould the kulfi, allow the kulfi moulds to remain outside the refrigerator for 5 minutes and then pull it out gently by inserting a wooden skewer stick or a fork, in the center of the kulfi.
2. Put 3 teaspoons of rose syrup and 1 tablespoon of falooda in a serving bowl. Top with the kulfi (or top the kulfi with the syrup and falooda).
3. Serve immediately.