Malai Kulfi with Falooda(Milk Ice Cream with Vermicelli)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 381.3
  • Total Fat: 14.6 g
  • Cholesterol: 16.7 mg
  • Sodium: 104.6 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.0 g

View full nutritional breakdown of Malai Kulfi with Falooda(Milk Ice Cream with Vermicelli) calories by ingredient


Introduction

I used to make this often because I love Kulfi and am not too fond of machine made Ice Cream.This Milk based Dessert is of such a creamy and smooth texture that the Saffron Threads add to the taste.You can convert this basic recipe into a Dry Fruit one by adding slivered Dry Fruits like Almonds and Pistachioes to give it a richer taste.Chopped Cashew Nuts,Dried Figs and Apricots as well as any Fresh Pureed Fruit can be used.Ripe Strawberries,Mangoes and Custard Apples are also favourites.Add these to the basic recipe given here.
This is accompanied by the Vermicelli Threads dipped in any Sherbet Concentrate preferred.I use an Indian Sherbet called 'Rooh Afza' which is available the World over.Made from Water Melon Juice and many other Ingredients it helps to keep the body cool during the hot Indian Summers particularly in the Indo-Gangetic Plain made famous by Sir Rudyard Kipling as the 'dusty,dry and windy Plains' of India.These lie just below the Himalayas and it's Foot Hills in the North of India. I used to make this often because I love Kulfi and am not too fond of machine made Ice Cream.This Milk based Dessert is of such a creamy and smooth texture that the Saffron Threads add to the taste.You can convert this basic recipe into a Dry Fruit one by adding slivered Dry Fruits like Almonds and Pistachioes to give it a richer taste.Chopped Cashew Nuts,Dried Figs and Apricots as well as any Fresh Pureed Fruit can be used.Ripe Strawberries,Mangoes and Custard Apples are also favourites.Add these to the basic recipe given here.
This is accompanied by the Vermicelli Threads dipped in any Sherbet Concentrate preferred.I use an Indian Sherbet called 'Rooh Afza' which is available the World over.Made from Water Melon Juice and many other Ingredients it helps to keep the body cool during the hot Indian Summers particularly in the Indo-Gangetic Plain made famous by Sir Rudyard Kipling as the 'dusty,dry and windy Plains' of India.These lie just below the Himalayas and it's Foot Hills in the North of India.
Number of Servings: 12

Ingredients

    INGREDIENTS FOR MALAI KULFI (254 CALORIES/SERVE)
    2.5liters Whole Milk(Full Cream)
    150gms.Cane Sugar
    2tbsps.Brown&Polson Corn Flour
    OR 2tbsps.Arrow Root Powder
    12 Kulfi Moulds
    OR
    12 Ice Candy(Ice Fruit/Sherbet)Moulds
    FALOODA
    150gms.Bambino Brand Vermicelli(available in all Indian stores)
    1cupRooh Afza Concentrate(Indian Stores)
    OR
    1 Rose Syrup(Indian Stores)
    OPTIONAL DRY FRUIT KULFI (382CALORIES/SERVE)
    100gms.Almonds
    100gms.Pistachioes
    1.5tbsps.Saffron Threads

Directions

PREPARATION
If using Nuts sliver these.Soak Saffron Threads in3tbsps.of hot Milk.
Dissolve the Corn Flour in 1.5 cups of Milk to form a smooth Mix.
METHOD
Heat all theMilk on low flame stirring occasionally till reduced to slightly less than half.Add the Sugar and allow to dissolve totally.Add the Corn Flour and Milk Mix and stir continously till thick and smooth.Remove from flame and add the Saffron Threads and Cardamom Powder.Cool to room Temprature.Pour into wet Kulfi Moulds and set till frozen in the Freezer(approximately 8-10 hours).
FALOODA
Cook the Vermicelli in a little Water till smoothly cooked and separate threads can be seen.Add the Rooh Afza Or The Rose Syrup and chill till needed.
TO SERVE
Unmould the Frozen Kulfi.Cut into pieces with a sharp knife.Top with prepared Falooda and serve immediately.

Number of Servings: 12

Recipe submitted by SparkPeople user KOMAL53.