Kulfi falooda is a gorgeous and delicious dessert. It tastes as great as it looks. I make a lot of kulfi like malai, Kesar Badam or pista but this time tried a different combination and everyone loved it.
So here’s the recipe of custard tutti fruti kulfi with rose flavoured falooda and topped with basil seeds (sabja) and more tutti fruti.
For the Kulfi:
- Heavy Cream 1 Cup
- Whole Milk 1/2 litre
- Custard Powder 2 tbsp
- Condense Milk 250 grams or as per taste
- Tutti frutti 1/4th cup
- Rose Essence 2 drops
For the Falooda:
- Falooda Noodles (boiled and kept in ice cold water)
I used regular fine sevaai
- Basil Seeds (sabja) 2 tbsp soaked in water for at least half an hour
- Rose syrup 2 tbsp
- Tutti frutti 2 tbsp
1. Boil the milk. Once it gets lukewarm, remove 2 tbsp and mix with the custard powder.
2. When the milk starts boiling, reduce the flame to lowest and let it simmer for 5 mins. Mix in the custard, whisking continuously so that no lumps are formed.
3. Add in the Condense milk and boil for 2 mins till the milk mixture gets thicker and coats the back of the spoon.
4. Take it off flame and add the rose essence. Let this mixture come to room temperature.
5. Beat the chilled whipped cream to stiff peaks and fold in the milk mixture. Add in the tutti frutti.
6. Either pour this mixture into kulfi mould and freeze or in a airtight plastic container. If using the kulfi mould remove the mould when kulfi sets but if using another container then Churn the kulfi every hour 3 to 4 times to get rid of ice crystals.
7. For assembling place the chilled falooda noodles on the serving plate and then some rose syrup. Place the kulfi and top it with basil seeds, some more falooda nodules and rose syrup and also the tutti frutti.
Here you can use various combinations with the kulfi. You could use a combination of Rabri and Falooda Noodles or use khus-khus syrup or use fruits instead of tutti frutti.