Kesar mango kulfi falooda Recipe

Cooking Directions

• STEP 1.In a blender, blend together fresh mango puree, condensed milk, saffron strands, and cardamom powder until smooth.
• STEP 2.Pour the mixture into kulfi molds or popsicle molds and freeze for at least 6 hours or overnight.
• STEP 3.In a saucepan, cook the vermicelli noodles according to package instructions. Drain and set aside.
• STEP 4.Soak the basil seeds in water for 10 minutes until they become jelly-like.
• STEP 5.To assemble the falooda, take a tall glass and add a layer of rose syrup at the bottom.
• STEP 6.Add a layer of cooked vermicelli noodles on top of the rose syrup.
• STEP 7.Next, add a layer of soaked basil seeds.
• STEP 8.Remove the mango kulfi from the molds and place it on top of the basil seeds.
• STEP 9.Drizzle some more rose syrup on top and garnish with chopped nuts.
• STEP 10.Serve the Kesar Mango Kulfi Falooda chilled and enjoy!

Cooking Tips

• You can use canned mango puree if fresh mangoes are not available.
• For a creamier texture, add a tablespoon of heavy cream to the mango kulfi mixture.
• Soak the basil seeds in water for the exact amount of time mentioned to achieve the desired texture.
• You can add a scoop of vanilla ice cream on top of the mango kulfi for an extra indulgent dessert.

Storage and Serving

• Store the leftover mango kulfi falooda in an airtight container in the freezer for up to 1 week.
• Before serving, let the falooda sit at room temperature for a few minutes to soften the kulfi slightly.
• Serve the falooda in tall glasses with long spoons for easy eating.