Falooda Ice-cream (Homemade Falooda, Ice-cream & Rose Syrup)

Name: How to cook Falooda Ice-cream (Homemade Falooda, Ice-cream & Rose Syrup) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Falooda Ice-cream (Homemade Falooda, Ice-cream & Rose Syrup)

I love this Falooda served with Kulfi or Saffron Rose Pistachio Ice-cream with the drizzle of Rose Syrup /Rooh Afza. This is one of the sought after dessert in India. Falooda ( only ) is also one of the popular dessert of Iran ( Persia) and India served with rose syrup and Pistachios and Almonds . Make the Ice-cream or Kulfi and Rose Sherbet Syrup in advance. The Falooda you can make on the same day you want to have because it doesn't take much time or you can make a day ahead and keep it in Fridge with water.

Ingredient

Food ration :

3-4 servings

Cooking time :

10 mins

1/2 Cup

Cornstarch/ Cornflour

1 1/4 cup

Water @room temperature

1 Tsp

Rose water/ Gulab Jal

1 tbsp

Powdered sugar

as required

Idiyappams / Sev Maker

1 bowl

with Ice cold water and ice cubes

as required

Kesar Pista Kulfi

as needed

Saffron Rose Pistachio Ice-cream

as required

Rose Sherbet Syrup /Rooh Afza

as needed

Few Rose petals

As needed

Pistachio slivers

As needed

Saffron strands

Cooking instructions

* Step 1

Arrange and collect all ingredients. Oil the Iddiappam maker or Sev maker before you start cooking the cornflour slurry with the smallest holes. Keep a bowl of chilled water with ice ready. Mix the cornflour and water in a pan and make a lumpfree slurry. Add Rosewater and sugar too and mix. Put on the flame and continuously stir the cornflour slurry, within no time it's starts forming a lumpy dough.

* Step 2

Cook till the dough become translucent/ transparent or in other words starts shining, don't stop when it's still milky. In 5 minutes your dough is ready. Once done immediately with an oiled spoon put it in the Iddiappam maker, be careful you have to start working when it's still hot so hold it with a kitchen towel. Now start pressing and let the Falooda (strands) drop directly in the ice chilled water.

* Step 3

Open the Iddiappam maker again and set the dough again and again till you finish.I opened up 5 -6 times and set the dough and pressed again. Let it be in chilled water till you serve. If not consuming immediately keep it in the water only inside the fridge. Pick it up and drain the water and put it on the serving bowl, drizzle rose syrup, place your ice cream or Kulfi and garnish with Pistachio, saffron (optional) and rose petals (optional) and drizzle with more rose syrup and serve immediately.