Name: Butterscotch Custard Flavour Kulfi Falooda recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 420 min
Cook time: 15 min
Total time: 435 min
Yield: 4
Ingredients: 1/2 cup thin vermicelli (seviyan); 3 cups boiled full cream milk; 1 teaspoon ghee; 3/4th cup sugar; 2 tbsp butterscotch flavoured custard powder; 1/4th pinch of saffron (kesar) strands, dissolved in 1 teaspoon warm milk; 1/2 teaspoon cardamom powder; 5 to 8 cashewnuts chopped; 10-12 small pistachios chopped; 7-8 almonds chopped; For the garnish:; 2 teaspoon finely chopped mixed dry nuts; 6 kulfi moulds

ABOUT Butterscotch Custard Flavour Kulfi Falooda RECIPE

Butter scotch Custard flavour kulfi falooda is my version or you can say a twisted version of kulfi with falooda. In this recipe the falooda is incorporated inside the butterscotch custard flavoured kulfi along with dry nuts. For this first we prepare the custard seviyan kheer and then the kulfi is prepared. Its creamy, its flavourful, it's different.

Ingredients Serving: 4

1/2 cup thin vermicelli (seviyan)
3 cups boiled full cream milk
1 teaspoon ghee
3/4th cup sugar
2 tbsp butterscotch flavoured custard powder
1/4th pinch of saffron (kesar) strands, dissolved in 1 teaspoon warm milk
1/2 teaspoon cardamom powder
5 to 8 cashewnuts chopped
10-12 small pistachios chopped
7-8 almonds chopped
For the garnish:
2 teaspoon finely chopped mixed dry nuts
6 kulfi moulds

Instructions

Dissolve 2 tablespoons custard powder in 4 teaspoon of water and keep aside.
Heat 1 teaspoon ghee in pan, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.
Take a deep vessel and add 3 cups of boiled milk, add roasted vermicelli and mix well and cook on low flame for about 20 minutes.
Keep stirring from time to time.
Add the butterscotch flavoured custard slurry to the kheer and stir continuously to avoid lumps.
Add the sugar to the cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.
Add the cardamon, chopped dry nuts and saffron milk and mix well and remove from the flame.
Let it cool down to the room temperature till the mixture is thickened.
Take kulfi moulds and add some chopped dry nuts.
Now fill the thickened milk mixture in kulfi moulds and freeze it for 6-7 hours.
When set, take out the kulfi moulds from the refrigerator and now to unmould, rub a kulfi mould in between your palms for 1 minute and then unmould it on a plate.
Cut kulfi into equal portions and garnish with mixed dry nuts.
Serve chilled immediately.
Relish the delicacy endlessly.

Similar Recipes