Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, butterscotch custard flavoured kulfi falooda. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Harini's Flavours is a cooking channel where you can learn all kinds of recipes very easily and quickly, watch our videos and support us if you like our. Butterscotch falooda is very easy just like other falooda recipes just that it has butterscotch flavour. Rich and delicious butterscotch falooda recipe just for you! 🙂.
Butterscotch custard flavoured kulfi falooda is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Butterscotch custard flavoured kulfi falooda is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook butterscotch custard flavoured kulfi falooda using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Butterscotch custard flavoured kulfi falooda:
- Make ready Ingredients for the Seviyan Meva kheer
- Make ready 3 cups full cream milk boiled
- Get 1 tsp ghee
- Make ready 1/2 cup thin vermicelli (seviyan)
- Make ready 2 tbsp butterscotch flavoured custard powder
- Take 3/4 th cup sugar
- Prepare 2 tbsp butterscotch flavoured custard powder
- Get 1/4 th pinch of saffron (kesar) strands, dissolved in 1 tsp warm milk
- Make ready 1/2 tsp cardamom powder
- Make ready 7-8 cashews chopped
- Take 10-12 small pistachios chopped
- Take 8 almonds chopped
- Make ready For the garnish
- Make ready 2 tsp finely chopped mixed dry nuts
- Get 6 kulfi moulds
A best Falooda is a popular sweet and cold drink from South Asia. It is made up of many ingredients such as #Kulfi and Custard at Ambe Maa Cool Zone VV Puram, #Bengaluru #Street #Food #India. Kulfi falooda, a tasty Indian dessert that brings together recipe of falooda & kulfi recipe which I have shared on the blog. How to make kulfi falooda recipe.
Instructions to make Butterscotch custard flavoured kulfi falooda:
- Dissolve 2 tbsp custard powder in 4 tsp of water and keep aside.
- Heat 1 tsp ghee in pan, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.
- Take a deep vessel and add 3 cups of boiled milk, add roasted vermicelli and mix well and cook on low flame for about 20 minutes.
- Keep stirring from time to time.
- Add the butterscotch flavoured custard slurry to the kheer and stir continuously to avoid lumps.
- Add the sugar to the cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.
- Add the cardamon, chopped dry nuts and saffron milk and mix well and remove from the flame.
- Let it cool down to the room temperature, The mixture is thickened now.
- Fill this mixture in kulfi moulds and freeze it for 6-7 hours.
- When set, take out the kulfi moulds from the refrigerator and now to unmould, rub a kulfi mould in between your palms for 1 minute and then unmould it on a plate.
- Cut kulfi into equal portions and top with mixed dry nuts.
- Serve the chilled kulfi immediately. Relish the delish endlessly. Plz try once
There are many variations of kulfi falooda that I have eaten off the streets during my travels. Basically kulfi or no churn, eggless, Indian ice cream. This Butterscotch Falooda has an ice-cream-like taste and can be consumed with milkshakes. Features: • Hygienic packaging • Butterscotch and kulfi flavour • Granular deposits • Viscous. Flavor Artists Flavor Concentrates Flavorless Nicotine E-Base Sweeteners & Additives Empty Bottles Buy Bottle Insert-Tip Removal Tool.
So that’s going to wrap it up for this exceptional food butterscotch custard flavoured kulfi falooda recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
