Tri Color Kulfi Falooda

Chef Avtar Singh Rana


⅓ cup falooda sev,

10 gms almonds

10 gms Pistachio

10 gms Cashew nutS

50 Ml Roohafza/Rose syrup

½ tablespoon sabja seeds (falooda seeds)

4 kulfi2 tablespoon rose syrup

200 ml Condensed milk

1 tsp Small Cardamom powder

Requirements for Kulfi

A few chopped pistachios, almonds or cashews nut

Method of making the Falooda

  • 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 falooda sev according to package instructions.
  • If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
  • Add 1 tbsp sabja seeds in a bowl or serving plate.
  • Add 1 to 1.5 tbsp falooda sev.
  • Remove the kulfi from the moulds. slice them into 2 or 4 slices. place each kulfi with its slices on top of the falooda and sabja seeds.
  • Pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
  • Serve chilled with pistachio, mint leaves and love.

Please for plating you can take different food colors and can arrange the plating as shown above in the recipe.

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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