INGREDIENTS OF MAKING KULFI FALUDA
½ tablespoon sabja seeds (faluda seeds)
4 kulfi
2 tablespoon rose syrup
A few chopped pistachios, almonds or cashews.
INSTRUCTIONS
preparation for kulfi faluda
Soak the sabja seeds in enough water for 30 minutes.
once they swell, strain and keep aside. you can also refrigerate the soaked seeds.
once they swell, strain and keep aside. you can also refrigerate the soaked seeds.
prepare the faluda sev according to package instructions.
if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
making kulfi faluda
Add 1 tbsp sabja seeds in a bowl or serving plate.
add 1 to 1.5 tbsp faluda sev.
remove the kulfi from the moulds. slice them into 2 or 4 slices.
place each kulfi with its slices on top of the faluda and sabja seeds.
pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
serve kulfi faluda immediately.
add 1 to 1.5 tbsp faluda sev.
remove the kulfi from the moulds. slice them into 2 or 4 slices.
place each kulfi with its slices on top of the faluda and sabja seeds.
pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
serve kulfi faluda immediately.
Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.
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