KULFI FALUDA


Kulfi with Fluda

INGREDIENTS OF MAKING KULFI FALUDA

⅓ cup faluda sev

½ tablespoon sabja seeds (faluda seeds)

4 kulfi

2 tablespoon rose syrup

A few chopped pistachios, almonds or cashews.

Instructions of making the delicious dessert

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.

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.

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.

Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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