Name: Kesar Mango Kulfi Falooda recipe by Preeti Gupte at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup Heavy Cream; 1 cup evaporated milk; 1 cup condensed milk; 8-10 strands of saffron; 5-6 cardamom pods; 1 cup Mango puree; 3 tbsp dry fruits; 2 tbsp Sugar; 1/2 cup coarsely crushed nuts; ½ cup cool whip powder; garnish with mango slices , mint leaves , sabja and pista; Falooda: 3 tbsp vermicelli

Ingredients Serving: 4

1 cup Heavy Cream
1 cup evaporated milk
1 cup condensed milk
8-10 strands of saffron
5-6 cardamom pods
1 cup Mango puree
3 tbsp dry fruits
2 tbsp Sugar
1/2 cup coarsely crushed nuts
½ cup cool whip powder
garnish with mango slices , mint leaves , sabja and pista
Falooda: 3 tbsp vermicelli

Instructions

With a mortar and pestle, grind together sugar, saffron and cardamom seeds and few dry fruits.
In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream which should be cold and whipped . The cream should be whipped enough so as to get the light and fluffy texture otherwise the mixture would turn runny.
Using a wire whisk gently mix everything together. You need to be gentle otherwise the whipped cream might turn watery.
Add in saffron, sugar, cardamom mixture and coarsely crushed nuts.
Mix well. Add mango puree.
Pour mixture into small aluminum kulfi moulds..
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
For Falooda:
Boil the vermicelli, drain the water out of it, and let it cool for some time (it's Best to refrigerate it by putting it in a container and snapping its lid in place so it won't get stiff by cooling).
Before serving, take out the kulfi moulds.
Rub them between your hands to warm the sides and if you have used a bowl stick it inside warm water for a few seconds.
Flip and the kulfi will come out. Garnish with some falooda vermicelli , kulfi, mango slices ,sabja , mint leaves , pista and serve.

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