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Kulfi Faluda: Thanda Thanda Cool Cool! Your Guide to the Ultimate Desi Dessert!

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Chef Curry Do’pyaza

Kulfi Faluda: Thanda Thanda Cool Cool! Your Guide to the Ultimate Desi Dessert!

Namaste doston! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, ready to share another lip-smacking recipe straight from my kitchen to your heart. Today, we’re diving into the world of Kulfi Faluda – a dessert so good, it’ll make you say “Wah!” with every bite.

This is not just any dessert; it’s a celebration in a bowl! Think of it as the king of cool treats, especially popular during those scorching summer months in India. You’ll find it gracing the tables at Eid celebrations, Diwali parties, weddings, and pretty much any occasion where joy and sweetness are on the menu. It’s the perfect way to beat the heat and add a touch of desi magic to your day.

A Little Trip Down Memory Lane

Kulfi, often called “Indian Ice Cream,” has a rich history. It originated in the Mughal era, around the 16th century. Imagine emperors enjoying this creamy, frozen delight made with condensed milk and flavored with saffron and pistachios. Faluda, the noodle-like part, came later, adding another layer of texture and flavor to this already amazing dessert. Together, they’re a match made in dessert heaven!

Get Ready to Cook!

Preparation Time: 25 minutes (plus time for chilling)
Cooking Time: 30 minutes

What You’ll Need (Ingredients)

For the Kulfi:

  • 1 litre Dudh (Full-fat Milk)
  • 1/2 cup Cheeni (Sugar)
  • 1/4 cup Mawa/Khoya (Milk Solids), crumbled
  • 1/4 teaspoon Elaichi Powder (Cardamom Powder)
  • A pinch of Kesar (Saffron) strands, soaked in 2 tablespoons of warm milk
  • 1/4 cup chopped Pista (Pistachios)
  • 1/4 cup chopped Badam (Almonds)

For the Faluda:

  • 1/2 cup Faluda Sev (Faluda Noodles)
  • 4 cups Pani (Water)
  • Rooh Afza (Rose Syrup) – to taste

Let’s Get Cooking!

Making the Kulfi:

  1. Boil the Milk: In a heavy-bottomed kadai (Indian wok) or pot, bring the milk to a boil over medium heat. Keep stirring to prevent it from sticking to the bottom.
  2. Reduce the Milk: Lower the heat and let the milk simmer, stirring occasionally, until it reduces to about half its original volume. This will take around 20-25 minutes. The milk will thicken beautifully.
  3. Add the Goodies: Stir in the sugar, mawa, cardamom powder, and saffron milk. Mix well until everything is dissolved.
  4. Nuts About Nuts: Add the chopped pistachios and almonds. Give it a final stir.
  5. Cool and Freeze: Let the mixture cool completely. Pour it into kulfi molds or small earthen pots (if you want that authentic touch!). Cover the molds with foil or plastic wrap and insert ice cream sticks.
  6. Freeze Away: Freeze for at least 6-8 hours, or preferably overnight, until the kulfi is completely set.

Making the Faluda:

  1. Cook the Noodles: Bring the water to a boil in a pot. Add the faluda sev and cook for about 5-7 minutes, or until they are soft but still have a slight bite.
  2. Rinse and Cool: Drain the faluda sev and rinse it under cold water to stop the cooking process. This will prevent them from sticking together.
  3. Assemble: In a tall glass, add a few tablespoons of rooh afza. Add a layer of the cooked faluda sev. Gently unmold the kulfi and place it on top of the faluda. Drizzle with more rooh afza if desired.

Tips for the Best Kulfi Faluda

  • Use Full-Fat Milk: This is key for a rich and creamy kulfi.
  • Don’t Burn the Milk: Stir frequently to prevent the milk from sticking and burning.
  • Be Patient: Let the kulfi freeze completely for the best texture.
  • Adjust Sweetness: Adjust the amount of sugar to your liking.
  • Get Creative: Experiment with different flavors like mango, pistachio, or rose.

Cooking it Your Way!

  • Gas Stove: The traditional method, perfect for slow simmering and developing rich flavors.
  • Induction Stove: Offers precise temperature control for even cooking.
  • Pressure Cooker (for a quick mawa): You can make mawa quickly by pressure cooking milk. However, this might not give the same depth of flavor as slow reduction.
  • Microwave (for warming): Not suitable for making kulfi from scratch, but you can use it to gently warm the rooh afza for easier pouring.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400
  • Fat: 20-25g
  • Protein: 10-12g
  • Carbohydrates: 40-45g

Serving Suggestions

  • Garnish with chopped nuts, a drizzle of rooh afza, and a sprinkle of saffron.
  • Serve it in a tall glass or a bowl.
  • Add a scoop of vanilla ice cream for an extra indulgent treat.
  • Enjoy it on a hot summer day or after a spicy meal.

So there you have it! My secret to the perfect Kulfi Faluda. Now, it’s your turn to try this amazing recipe at home. Gather your ingredients, put on your cooking hat, and get ready to create a dessert that will impress your friends and family. Share the joy and the deliciousness! Happy cooking!