This is a traditional Indian frozen dessert or can be called Indian ice cream with rose syrup and vermicelli.
Preparation Time: 30-40 minutes
Cooking Time: 5-6 hours
Servings: 4
INGREDIENTS:
Milk- 1 1/2 Litres
Sugar- 1 Cup
Milk solids (khoya) - 200 grams (Grated)
Falooda (Vermicelli)- 1 cup (Boiled)
Rose syrup- 2 Tbsp
Cardamom- 5-6 pods
Mixed nuts (almonds, cashews, pistachios)- 2 Tbsp (chopped)
METHOD:
First of all boil milk in a heavy bottomed pan on low flame and simmer till it reduces to one third of the original quantity. Add sugar and grated khoya(milk solids), cardamom and simmer till sugar is completely dissolved. Keep earthenware moulds ready. When the
mixture (also known as rabdi) cools, pour into the moulds and keep in the deep freezer to set.After few hours check that whether the mixture is set and take it out of freezer. Put some water on the outside surface
of the moulds, it will help to unmould the frozen mixture easily. Slice the kulfi (frozen mixture) and place on a plate. Top it with a portion of falooda (vermicelli). Put some rose syrup over the falooda and kulfi and decorate it in whichever way you want. Sprinkle some chopped nuts and serve immediately. And Enjoy this delicious Indian dessert.
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