Kesar Pista Falooda

Kesar Pista Falooda- केसर पिस्ता फालूदा; is a falooda sev served with kesar Pista Kulfi, yummy chilled famous dessert. This is an Indian chilled dessert; People love to have it in summer at evening time. Here in North India you can early found it in any sweet shop. It is very simple to make at home and you must love your homemade Kesar pista falooda.

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Kesar Pista Falooda

Recipe by VipashaCourse: Ice Cream, DessertCuisine: Indian
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

150

kcal
Freezing time

8

hours 
Cooling time (room temp)

40

minutes
Total time

8

hours 

40

minutes

This Kesar Pista Falooda is North India most famous summer ice cream, can found easily in any restaurant or street side. Can have as a dessert in summer time.

Ingredients

Directions

  • Dissolve few of saffron (केसर) strands in 2 tbsp. lukewarm milk (दूध). Dissolve 1 tbsp. cornflour in 2 tbsp. water. Keep aside.
  • Take 1 litre milk in a pan and bring it to boil. Now, add cornflour mix and sugar (चीनी); mix well. Just after that, low the heat and cook until milk reduces to half. Keep string continually.
  • Now let this mixture cool in room temperature; add saffron (केसर) mix and cardamom (इलायची) powder. Mix well and pour in ice-cream molds. Refrigerate for a night or 8-10 hours until freeze completely.
  • Soak basil (तुलसी) seeds in water for 15-20 minute. Soak falooda sev in worm water. Crush pistachios (पिस्ता). Keep aside.
  • Take 1 cup milk; add 2 tbsp. sugar (चीनी), remaining saffron (केसर) strands and crushed pistachios (पिस्ता). Heat up the milk (दूध) for 2-3 minute but don’t boil. Cool it completely.
  • Now assemble all things in a blow just before serving. Unmould ice-cream, cut and put on bowl. Add soaked basil (तुलसी) seeds, soaked falooda sev and pistachios milk (पिस्ता वाला दूध). Serve chilled.

Notes

  • If you want to consume Kesar Pista Falooda later, refrigerate pistachios milk (पिस्ता वाला दूध).
  • If you want you can add 1/2 tbsp. rose syrup while serving.

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