Pista Falooda Kulfi

Kulfi is an indian version of ice-cream... often flavored with cardamom, saffron and nuts, it has a very unique flavor. It has similarities with ice cream in term of texture, taste and of course the fact that it is frozen milk! But unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert.Where I come from, it is often served with falooda noodles( kind of like vermicelli)

During the summers in india, there is no dessert more popular than kulfi.
So, there is an easy way to do things and then there is a not-so-easy way! Here I will show you the easy way :) It is often considered very hard to make, stirring the milk for hours in the kitchen and all... but today I am giving a very fuss-free easy-breezy kulfi recipe. It is soooo easy even kids can make it. Infact it is a great cooking/fun project to do with kids... and they love to eat it too. My daughter is a fussy eater, doesn't even like ice-cream very much but she gobbled this one up.
It has always been my favorite.. always hit with guests.. so without much delay here goes the recipe.

Ingredients: makes about 20

Evaporated milk .................................... 1 12 ounce can

Sweetened Condensed milk ....................... 1 14 ounce can (I used fat free)

Half n half ........................................... 1 1/4 cup

Whipped topping ................................... 8 oz at room temp

Green cardamom powder ......................... 1/2 tsp

Corn starch .......................................... 1/2 tsp

Kesar (saffron) ...................................... 1/2 tsp powdered

Rose essense .........................................1-2 drops

Pistachios ............................................ 3/4 cup (soaked in water for 30 minutes) shelled and peeled

Falooda noodles .................................... as needed, cooked in boiling water for 3-4 min, drained and refrigerated for atleast a half hour)

Rose syrup............................................ 2 tblsp or as needed

Method:

1. Add all the ingredients (except whipped topping, rose syrup and falooda noodles) in a blender and blend for 2-3 minutes until you have a even mixture. Note that the mixture will have a slight grainy texture due to the nuts.

2. Add in whipped topping and blend for 30 sec, mix with a spatula and blend again for 30 sec.

3. Pour in kulfi moulds or popsicle moulds(  ( I use dixie style plastic cups and cover it with aluminum foil) and freeze for atleast 7-8 hrs, preferably overnight.

4. When ready to serve, place the kulfi mould under running water for a few seconds. Pull out the kulfi carefully. In a platter take some falooda noodles and pour a tsp of rose syrup mix gently. Put kulfi on the falooda sev and garnish with chopped pista. ENJOY!

Notes:

1. Mortar and pestle works best for powdering the saffron.
2.Vermicelli can be used in place of falooda.

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