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Sindhi Cuisines - Taste of community- Recipe Number - 37
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Falooda
Ingredients:
  • Falooda pack(easily available at general stores)
  • Rasberry jelly granules(Rex or kings are favoured brands)
  • Milk 1 lit
  • Sugar 150 gms or more as per required
  • Few strands of kesar(optional)
  • Green cardamons 4
  • Rose syrup few spoons
  • Crushed ice

 

Method:
  • Follow the instructions given on pack of falooda and let it cool(Boil falooda sev in water for a min,drain the water and add cold water,then soak them in sugar syrup of thin consistency)
  • Similarly prepare jelly as per instructions on pack and refrigerate for few hours.Chopped nuts like walnuts and cashewnuts can be added if preffered
  • In a heavy bottom pan pour the milk,and add cardamon and boil it, on medium flame, till milk reaches less than half of original volume .Add sugar and kesar(optional)
  • Let it cool,then pour this kulfi mixture into moulds of your choice,but an easy option is to freeze the mixture in Ice trays,since it will be easy to scoop out kulfi with help of knife and spoon
  • Garnish it with almonds flakes and chaarolis,and let the kulfi set properly in freezer for about 6 hours or more
  • For serving,take a fancy glass bowl or icecream cup,put two cubes of kulfi,about two spoons of jelly,some falooda,pour one spoon of Rose syrup(sherbet),and some crushed ice and enjoy before it melts away

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 37
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