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Showing posts with label ICE-CREAM. Show all posts
Showing posts with label ICE-CREAM. Show all posts

Friday, May 20, 2011


Considering the heat in Singapore, I would like to revisit my earlier post of Falooda and Kulfi Falooda with brand new pictures. I kind of love revisits. This was earlier posted on 17 Spetember 2007. 
According to Wikipedia :- Falooda is a South Asian refreshment drink made by mixing milk, vermicelli, basil seeds (sabja/takmaria), tutti frutti and sugar along with ice cream. The vermicelli used is often made from arrowroot rather than wheat. The most popular flavours of falooda include rose, kesar (saffron), mango, chocolate, and fig.
Falooda is very popular throughout North India, Pakistan and Myanmar (where it is known as pha-loo-da) and is easily available in hotels and on beach stalls. A variant is falooda kulfi, where falooda and kulfi are served together with a syrup. The most common flavour added to falooda is rose, which is taken from the syrup. Some people also use milk to enhance the drink.
The dessert is very similar to the Persian faloodeh and the Thai drink nam manglak, which is made from basil seeds mixed with sugar, water, and rose water. The Iraqi Kurds also have their own version; but made with thicker vermicelli.
Falooda is one of the famous drink cum dessert of India, and available in almost all restaurants in Bombay. During the fasting month of the Muslims, The Falooda is sold on streets outside mosques and areas populated by Muslims. Its is believed that after breaking the fast with dates or salt, it is good to have something cool, that will cool the system before you eat. Eating heavily after observing a fast may cause acidity so usually drinks which are cooling to the system are had first. Falooda has rose and basil seeds both of which are very cooling to the system, hence it is a very popular drink.

Milk – 1 litre
Sugar – 5-6 tbsps
Green cardamoms – 2-3
Pista – 1-2 tbsps
Almonds – 1-2 tbsps
Rosesyrup – 3-4 tbsps
Jelly – 1 small packet
Basil seeds Takmalunga seeds (also called takmarya) – 2-3 tbsps
Dehyderated Vermicelli – 100 gms
Ice cream – Any flavor of your choice.
First of all Make the jelly using the instructions on the packet. You can use Strawberry Jelly (any brand available in the market), Do check the ingredients, You get vegetarian Jellies and even Halal jellies in the market. Once you make the jelly, allow it to set. Cool the jelly in a refrigerator.
Soak the basil seeds in water for half an hour.
Take Milk in a pan, Add sugar, Crush the Green cardamoms and powder the cardamom seeds and add to the milk. Allow the milk to boil. Now add the dehydrated vermicelli and the basil seeds and allow it to cook in the milk. Once the vermicelli and the basil seeds are soft. Add the rose syrup and mix well and allow to boil for another minute or two. Remove the pan from the flame and allow it to come to room temperature. Then refrigerate this mixture.
Meanwhile, Cut into slivers, blanched almonds and Pistachio nuts for garnish. Keep aside.
Serving Instructions
In a tall transparent glass, Add the boiled refrigerated mixture, while pouring, scoop the vermicelli and basil seeds that must have settled down and pour into the glass first, then then top it with the milk settled above. Remove the refrigerated jelly and cut it into slices Add a layer of this sliced jelly.
Place a scoop of your favorite ice cream on top. Vanilla, Strawberry and Tuti Fruity flavored ice creams go best with the Falooda.
Garnish with nuts.
Add a straw to drink the milk and a long spoon to enjoy the other ingredients. Indulge in this cool and royal treat.
Note: If you like it more sweet you can add more sugar.
The vermicelli used for Falooda is usually made from cornflour.

Kulfi is an Indian ice cream. Kulfi is made from thickened and reduced milk flavored with nuts or saffron and cardamom. It is very Rich and creamy. It has lots of dry fruits in it and enhances the flavor of your falooda when used as a topping instead of ice cream. If your Falooda is topped with Kulfi instead of ice cream it becomes Kulfi Falooda, which is yet another beverage cum dessert delicacy for us to enjoy. Enjoy a desi drink topped with a desi ice cream.
Here is a recipe for Kesar Kulfi

Full Cream Milk – 2 litres
Sugar – 1 cup Sugar
Cardamom (elaichi) powder – 1 tsp
Saffron - a few strands
Arrowroot or Cornflour powder – 1 tbsp
Making the kulfi
Dissolve the saffron in 2 tbsp of warm milk and allow to soak for half an hour.
Take Milk in a pan, Add sugar, cardamom powder and the soaked saffron along with the milk in which it is soaked. Allow the milk to boil.
Simmer on a low heat until the quantity reduces to about 1 litre. Now mix the arrowroot or corn flour in a small bowl alongwith some milk, ensure there are no lumps, it should be a smooth mixture. Add this mixture to the boiling milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes. Allow the mixture to come to room temperature. Pour the mixture into Kulfi mould and keep in the deep freezer. Once the kulfi is set, it is ready for you to eat it just like that or you can top up your falooda with this Kulfi instead of icecream. Making the kulfi takes time, so you can make it in advance and then store it for whenever you need it.

Wednesday, July 1, 2009


I saw the recipe of Coconut Ice-cream on Priyanka’s blog and a wave of nostalgia engulfed me as I reminisced about my college days when I use to patronize the Naturals Ice-cream parlor which was a rage then(mid-90’s), the reason was I think people were tired of the Vanilla, strawberry, pista and tuti-fruity flavors and the other thing was the ice-cream at the Naturals parlor were so fresh, creamy, delicious and completely organic with no additives or preservatives and the best part was it was eggless(no eggs), so it was suitable to vegetarians. I am a vegetarian since time immemorial, but sadly I am not a complete vegan, I am a lacto vegetarian. Lacto-vegetarianism includes dairy products but excludes eggs.
Coming back to the Naturals Parlor they used to have some exotic flavors like
watermelon, sitaphal(custard-apple), guava, mulberry, kala-jamun, tender coconut etc.
I used to try out the new flavors and one such flavor that had left its memory etched on my tongue was the tender coconut flavor, so light, smooth and refreshing, almost like a sorbet and it got over so soon. I got the opportunity to have this again in some 5 star hotel at Thailand, after marriage the name of which I can’t remember and I almost forgot about it until I saw Priyanka’s recipe, but her recipe had eggs and I wanted to make it without eggs, so here is my original recipe for Coconut Ice-cream with coconut milk and tender coconut and some healthy agar-agar.
Tender coconut – 1
Coconut milk – 500ml
Milk cream – 170gms
Full cream boiled milk – 2 cups
Condensed milk – 4 tbsps
Sugar – 2-3 tbsps
Agar – Agar powder – 2 tbsps
Take 1 cup water, put in 2 tbsps of the Agar-Agar powder and keep it on the gas on a low flame. It will become viscous. Turn off the flame. Let it cool.
Agar agar is a seaweed derivative and because it is gelatinous in nature, it is used as a quick setting base for many desserts. It is flavorless in nature and will set even in room temperature. I have used Agar–Agar powder in this recipe as it gives the ice-cream a softness that can’t be achieved using an agar-agar stick. You can use either of the two.
Break the tender coconut and use ¼ cup of the coconut water, mix it with the agar agar solution. The coconut inside I cut into small pieces and kept aside.
Boil 2 cups of milk and let it cool down.
Beat the cream until it thickens a bit, put in a vessel. Keep aside.
I used coconut milk straight from the packet, which saved a lot of time & energy involved in grating the coconut, grinding and straining it.
Take the full cream boiled milk, the coconut milk, the condensed milk & sugar and blend in a food processor.
Mix this with the thickened cream in the vessel and blend with a whisk, then add the agar-agar and coconut water solution and whisk some more. You will see that the mixture is becoming frothy. Whisk it well and put this into the freezer compartment of your refrigerator. After it sets, blend it again in the food processor and keep it for setting, check the texture of the ice-cream, if you feel it is icy-crisp, blend once more, until it becomes smooth and uniform, add in the pieces of the tender coconut, into it and whisk and let it set. You can even add coconut flakes instead of tender coconut pieces. So when you dunk into your exotic coconut ice cream, you get some chunky soft coconut pieces in your mouth.
Make this simple & exotic ice-cream and chill yourself during the hot summers.

I would like to send my coconut Ice-cream to PJ's Let's Go Nuts Event featuring coconut


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