Kulfi falooda
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Dense, slow-reduced milk kulfi served with cornflour noodles (falooda) and rose syrup, a summer treat of Lucknow.
Region: Lucknow and across Uttar PradeshOccasion: Summer dessertTime: 1 hour 30 min + 6 hours freezingServes: 6Vegetarian
Ingredients
- 1½ litres full-fat milk
- ½ cup sugar
- 2 tbsp chopped pistachios and almonds
- ½ tsp cardamom powder, a pinch of saffron
- Falooda: ½ cup cornflour, 1½ cups water
- Rose syrup and a bowl of ice-cold water
Method
- Simmer the milk in a heavy pan, stirring and scraping the sides, until reduced to about a third.
- Add sugar, saffron, cardamom and nuts and cook 5 minutes more. Cool.
- Pour into kulfi moulds or small cups, cover and freeze for at least 6 hours.
- For falooda, cook cornflour and water, stirring, until thick and glassy. Press the hot paste through a sev press straight into ice water to set into noodles.
- Unmould the kulfi, slice it, top with drained falooda and a drizzle of rose syrup.
History
Kulfi is made by reducing milk rather than churning it. Lucknow's kulfi-falooda shops in Aminabad and Chowk are old city landmarks.
Significance
It is a favourite way to end a summer evening meal in Lucknow.