Subj : Mango Kulfi And Falooda
To   : All
From : Ben Collver
Date : Mon Aug 25 2025 08:11 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mango Kulfi & Falooda
Categories: Icecream, Indian
     Yield: 4 Servings

MMMMM------------------------MANGO KULFI-----------------------------
     1 l  Half and half, whole milk,
          - or evaporated milk
     2 c  Mango pulp (4 to 5 mangoes)
   3/4 c  Sugar; or to taste
     1 c  Heavy cream
 1 1/2 ts Green cardamom powder
     1 tb Saffron; dissolved in:
     2 tb Milk; warm
   1/8 ts Salt
          Pistachios; for garnish

MMMMM--------------------------FALOODA-------------------------------
     1 c  Falooda sev or substitute
          - with vermicelli
     1 c  Milk; luke warm
     3 tb Wugar; to taste
   1/2 ts Green cardamom powder
     2 tb Rosewater -OR-
     1 dr Rose essence; up to 2 dr
   1/4 c  Melon or pumpkin seeds;
          - toasted
          Nuts; for garnish
          - (optional)

 In a heavy bottomed, wide-mouthed & large pot, pour the half and half
 and transfer to stove top on medium and let come to a boil. While the
 milk is boiling, peel the mangoes, slice the flesh roughly into a
 bowl & discard the seed.

 Tip the slices into the blender and churn to make a smooth puree.
 Sieve the puree once to remove all the lumps and fibre. Keep a watch
 on the milk. Once the milk is boiling, reduce the heat to low and let
 the milk simmer with periodic stirring until it reduces by 1/3rd of
 its original volume.

 Note:

 If using half and half this reduction time would be 25 to 30 minutes.
 If using whole milk about 55 to 60 minutes and if using evaporated
 milk just 15 to 20 minutes. The only reason I did not use evaporated
 milk was because the brownish color of the milk would kill the yellow
 color from saffron & mango.

 Once the milk has reduced, remove from heat add the sugar and let
 cool to a room temperature.

 Once the milk has cooled, mix in the cream, saffron dissolved in milk,
 mango puree, and green cardamom powder. Whisk gently to combine well
 to make kulfi mix. Pour the kulfi mix into moulds, popsicle shells,
 or plastic containers, then cover and freeze for at least 10 to 12
 hours until set. Frozen kulfi keeps for 1 month.

 Unmould and serve chilled along with falooda [ recipe below]

 Falooda:

 Cook the falooda as per package instructions in plain boiling water.
 Once cooked, drain and transfer to a bowl. Mix melon seeds and nuts
 with the cooled falooda. Set aside.

 In another bowl, mix sugar & green cardamom powder with the luke warm
 milk. Let cool to room temperature. Once cooled, add the rosewater to
 milk. Pour 3/4ths of milk mixture over the bowl of falooda to keep
 them moistened while you refrigerate. Reserve the remaining 1/4th cup.

 To Serve:

 In a bowl, layer the refrigerated falooda, if it feels dry add few
 teaspoons from the reserved milk mixture, unmould & slice the kulfi,
 garnish with nuts, and serve cold.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 mango-kulfi-falooda.txt>

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