Indian Magazine in Melbourne Australian indian magazine in Sydney indian community magazine in melbourne Indian Newspaper Magazine in Melbourne Indian Magazine in Sydney Bollywood News Magazine Australian indian News in melbourne Image Image Image

Made in India Magazine | October 31, 2020

Why Choose Us We Are An Audited Publication. Advertise With Us.

Select a Page
Scroll to top

Top

No Comments

MANGO KULFI FALOODA RECIPE

MANGO KULFI FALOODA RECIPE
Harshit Sinha

When we hear the word ‘kulfi’ several mouth-watering memories fill our thoughts. Kulfi in all its forms and textures tempts us like no other Indian dessert. The fact that it’s not just a dessert, but a frozen, refreshing mix of rabdi, sugar and a burst of traditional Indian flavours makes it all the more tantalizing. Let’s find out how you can make simple mango kulfi falooda at home.

Ingredients –

  • Mango Pulp – 1 ½ cup
  • Milk – 1 litre
  • Pistachio – 3 tbsp
  • Saffron – 5-6 strands
  • Sugar – 1 cup
  • Cardamom powder – 1/3 tbsp
  • Rice Flour – 1 tbsp
  • Falooda Noodles – 1 cup

Method –

  • Put a thick bottomed non-stick pan on stove and pour milk in it. Once the milk comes to a boil, simmer the gas and wait till the quantity is reduced to half of its original. Add rice flour and wait for another 5-7 minutes. The final consistency of the milk should be thick and creamy.
  • While the milk is thickening, soak saffron strands in a tbsp of lukewarm milk and put aside. Also, cut pistachios into smaller pieces.
  • For this recipe you can get readymade mango pulp from market or you can make the pulp at home. All you need is a couple of mangoes (small to medium size) or one large ripe mango. Cut the mangoes into smaller pieces and mash the pulp with your hands or you can use a hand blender for doing that.
  • Once you’ve achieved the desired consistency of the milk, add sugar, cardamom powder, pistachios and saffron strands to it.
  • Switch off the stove and let the mixture cool-off.
  • Once the kulfi mix is cooled-off completely, pour it in 5 kulfi moulds of equal sizes. If you do not have kulfi moulds use any other plastic or tin moulds you have in your home. Just make sure that the moulds have covers.
  • Let the kulfi freeze for 6-8 hours. After that, remove the moulds from the freezer and put them under running water for 15-20 seconds. This helps the kulfi to loosen up a bit so that it can separate from the mould without breaking.
  • Serve the kulfi with chilled falooda noodles and garnish with crushed pistachios and raw mango pieces.

Please Note – You can easily get falooda noodles in the market. If not, you can use regular vermicelli sev for making falooda. Just boil half a cup of vermicelli and 6 tbsp of sugar in 2 ½ cups of water for about 5 minutes.

You may also like:
Chef Sanjeev Kapoor
How Chef Sanjeev Kapoor is Making Indian Food the World’s Favourite Cuisine

ICC WOMEN’S T20 WORLD CUP 2020 WINS BIG AT AUSTRALIAN EVENT AWARDS
Blackburn High School
Children Embracing Hindi in Australia

After three days of no cases of community-spread COVID-19, restrictions on weddings and school sports activities are set to be eased
Purchasing Property
Buying Property Amidst the COVID-19 Pandemic: Mortgage Deferrals and First Home Buyer Deposits
Connections Australia
Australian employers unleash potential of Australia’s 6.9 million migrants with tech solution, Connections

Submit a Comment

    Enquire About Advertising With Us

    error:
    Read previous post:
    IS THE WORLD READY FOR MALE CONTRACEPTIVE PILLS?

    Have you heard about male contraceptive pills? 98 percent of you will answer this by saying ‘NO’ with a bewildered...

    Close