Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kulfi falooda rasmalai (dhara kitchen recipe). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
The perfect Kulfi Falooda recipe to satisfy your cravings. Falooda Sev/Corn flour vermicelli: -Chulhay ko on ker lein aur musalsal chamcha chalatay rahein yahan tak ka mixture transparent,garha aur glossy ho jaye. Foolproof Rasmalai Recipe By Food Fusion (Ramzan Special Recipe).
Kulfi falooda rasmalai (dhara Kitchen recipe) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Kulfi falooda rasmalai (dhara Kitchen recipe) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have kulfi falooda rasmalai (dhara kitchen recipe) using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kulfi falooda rasmalai (dhara Kitchen recipe):
- Prepare Ingredients
- Make ready 1 1/4 liter full fat milk
- Get 5 cups for chenn
- Take 1/2 cup sugar for rabri
- Make ready 3/4 liter milk (3 cups)
- Make ready 1 cup sugar for syrup2 to 3 generous pinches of cardamom/ elaichi
- Get handful pista almondspinch of saffron/kesar
Gulkand and rose flavoured falooda recipe is the best cold treat. This time I am sharing Kulfi falooda recipe. In this recipe I have used store bought falooda sev. They can also be easily prepared at home with corn.
Instructions to make Kulfi falooda rasmalai (dhara Kitchen recipe):
- Method: - - Condensed the milk for rabri – Add 3 cups milk to a heavy bottom pot and boil.
- Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent boiling. When a layer of cream forms, just move it aside.
- Boil until the milk thickens and reduces to half the quantity. Set this aside. Make chenna - boil 5 cups milk in a pot.
- Add diluted lemon juice to the milk and stir until the milk curdles completely. Add ice cubes to the pot and drain in a muslin cloth.
- Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess whey to drain off. Add the chenna to a plate and knead well for about 3 minutes until smooth. Make 12 equal balls and flatten them.
- Set these aside. Making sugar syrup - Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder. Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
- Assembling Rasmalai - Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. Add these to the rabri.
- If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with nuts. Chill and serve it
Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. Falooda Kulfi is a refreshing dessert. "Falooda" looks like rice noodles and they are made with cornstarch or arrowroot. "Kulfi" is an Indian ice cream. This is a delicacy with street vendors all over India.
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