Home
Ingredient
Kesariya rabri falooda kulfi
Introduce
Chef :
Sangita KalraKesariya rabri falooda kulfi
This combination is heavenly and mouth watering dessert .Ice creams and kulfis are everyone's favourite. It gives nostalgia feeling .This particular dessert has a special place in my heart as it belongs to my native place Dehradun. In Dehradun there used to be a famous sweet shop "Kumar sweet shop"which sold this kulfi, so all through my life I have relished it . Now I too make it at home and it is loved by my family too. This caramelized kulfi is very creamy and soft, no ice crystals at all .Topped with falooda and mildly sweet flavoured rabri. #summer21 #sangitakalra
Ingredient
Food ration :
11 kulfisCooking time :
1hr
1 litre
full cream milk
100 grams
Dry mawa or khoya
1/4 cup
Sugar
1 tsp
elaichi powder
As needed
unsalted pista chopped
1/4 cup
milk powder
2 tbsp
corn flour
1/2 cup
Cornflour
2.5 cups
water
2 tbsp
castor sugar
as required
Gulab jal
1 ltr
Full cream milk
1 tbsp
Milk powder
As required
Kesar soaked in hot milk
as needed
Elaichi powder
Cooking instructions
* Step 1
Take milk and cook it on heavy bottom kadai. Take out some milk from the kadai and mix in milk powder to it. Add it to the kadai,keep cooking on medium flame stirring in regular intervals.Do note the milk does not stick at the bottom. Keep cooking till the milk gets thick enough and its colour changes to pale creamy.
* Step 2
Now add half of the total sugar and mawa.Cook till all gets well combined, add diluted corn flour(you can dilute it by adding some normal temperature milk) add it to the kulfi mixture. Keep stirring so that cornflour gets cooked and no lumps are formed.Switch off the gas.Now take the left over sugar and caramelize it until lightly golden colour.
* Step 3
Add this to the kulfi and continuously stir. Keep it on the low flame till all the caramelized sugar dissolves. After it cools just blend to a smooth paste in a blender add pista elaichi powder and freeze it in kulfi moulds. Now before thinking of making falooda you should freeze a lot of ice and cold water at least 1 big box.
* Step 4
Mix corn flour and water such that no lumps are formed add castor sugar to it and mix nicely. Now put this to a non-stick pan. Before switching on the gas prepare the sevai machine grease it and use this small holes mould prepare it keep aside
* Step 5
Prepare the cold water keep it handy near you now switch on the gas and on low flame cook the mixture continuously.Do not stop in between cook till it changes its colour from white to transparent white colour.It will take almost 8-10 minutes to reach this stage.
* Step 6
Switch off the gas and immediately pour the mixture when it is hot in the machine and start forming the falooda directly in cold water and it is done. Now let it be kept in cold water for sometime. Add gulab jal to the water, if you want to make a colourful add a drop of your favourite colour to the mixture before pouring it to the machine mix nicely and you can make a colourful falooda.
* Step 7
For rabri, take a non-stick pan, cook the milk on medium flame.Keep stirring occasionally. Now add milk powder and sugar cook nicely. Add Kesar. Now comes the trick to make danedar rabri. As the milk gets cooked. Stick the malai on the edges of the kadai fom all sides. Keep the flame to low and medium at times. When you see the milk is thick enough scrape all the malai now n mix gently. Switch off the gas. Cool and enjoy it with kulfi.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic