Name: Falooda Pista Kulfi recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: For Pista Kulfi -; Milk - 1 Liter; Cream/Malai - 4 Tbsp; Sugar - 1/2 cup; saffron - few strands; Cardamom powder - 1/2 tsp; Pistachio - 1-2 Tbsp; Almonds - 1 1/2 Tbsp; For Falooda -; Corn Flour - 1/2 Cup; Sugar - 2 and 1/2 Tbsp; Oil - to grease; Water - 1 1/4 cup; Ice Water - as needed

Ingredients Serving: 8

For Pista Kulfi -
Milk - 1 Liter
Cream/Malai - 4 Tbsp
Sugar - 1/2 cup
saffron - few strands
Cardamom powder - 1/2 tsp
Pistachio - 1-2 Tbsp
Almonds - 1 1/2 Tbsp
For Falooda -
Corn Flour - 1/2 Cup
Sugar - 2 and 1/2 Tbsp
Oil - to grease
Water - 1 1/4 cup
Ice Water - as needed

Instructions

Start by heating milk in a pan. Once it gets a roaring boil, add a huge tablespoon of it to the saffron and keep aside.
Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, most probably about 20 minutes.
Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
Switch off the flame, add the cardamom and let it cool to room temperature. Add to the kulfi moulds and freeze for 5-6 hours.
For Falooda -
In a mixing bowl, add the corn flour and sugar and slowly pour in the water. Add all the water little by little to the mix and mix it well.
In a pan, pour this mixture. Stir it regularly and cook till it turns thick and translucent.
Grease a sev maker with smallest hole sieve/attachment and add the cooked mixture into it. Next, take the ice cold water into a big bowl. Close the Bhujia Maker lid and start making the sev dropping them directly to the ice cold water.
After having made all the sev, transfer this bowl of sev with ice cold water into the fridge for 30 minutes and they will be ready to use for the Falooda.
Serving- add Pista Kulfi to the ice cream cups, add Falooda and drizzle some rose syrup on top of it. Garnish with pistachio.

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