FUNKY FALOODA KULFI

FUNKY FALOODA KULFI

1. PREPARATION OF KULFI

INGREDIENTS

Fresh Milk	500 ml
Condensed milk	400 gms
Grated Khoya	100 gms
Sweet Biscuits (powdered)	2
Badam, pista, kesar, Elaichi	To taste
China Grass	tsp
Color and Essence of your choice	Few drops

METHOD

Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once. Add condensed milk and khoya to the boiling milk. Add China Grass and immediately remove from flame. When it cools down, add biscuit powder, elaichi, badam, pista/kesar, color and essence. Beat well preferably in a mixer (optional). Deep freeze in kulfi molds for 1 hour after which, turn the kulfi molds upside down in the freezer. Leave it for 4-6 hours till ready to serve. The time taken would also depend on the efficiency of the refrigerator.

NOTE

	In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha.
	It is important that the freezing is not interrupted, e.g., by power-cuts.
	GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names.

Makes: 10-12 Kulfis.

2. PREPARATION OF FALOODA

INGREDIENTS

Corn Flour	75 gms
Water	425 ml

METHOD

Make paste of corn flour by gradually adding required quantity of water. Boil the rest of water. Slowly add the paste to the boiling water while continuously stirring it. Keep stirring till it becomes transparent. Switch off the gas. The paste should be such that it passes smoothly through the falooda making equipment. This is an equipment having holes through which the paste is passed. It is also used for making bhujia etc. Hold this equipment over a vessel of chilled water. Pour the paste on it so that the falooda solidifies immediately in the chilled water. Spread it on the Kulfi while serving.

LIST OF DESSERTS

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