Kulfi Falooda Recipe

Kulfi Falooda || Falooda Kulfi || How to Make Kulfi Falooda At Home with step-by-step photos

Kulfi Falooda is one of the easiest Pakistani desserts that you can make at home There are many variations of kulfi falooda that I have eaten off the street_i have already shared another recipe of kulfi and falooda sev recipe

Kulfi Falooda is mainly a rich, and delicious frozen dessert with kulfi topped with falooda, rose syrup and dry fruits_it is one of the popular summer desserts equally loved by kids and adults alike_ Many street hawkers make a killing selling popular summer desserts like kulfi falooda absolutely refreshing, cooling and outright delicious

                       

                                                                                

My Latest Video Kulfi Falooda:

Kulfi,falooda sev and dry fruits as its main ingredients of this recipe_by the time I didn’t have dry fruits enough for garnishing on top of kulfi falooda I had just that I could use in making kulfi that’s why I didn’t use on top for garnishing

Kulfi falooda is not a drink but rather a creamy frozen dessert accompanied by chewy falooda which has been flavoured with rose syrup 

Here I prepared kulfi falooda besides mango kulfi as well- nothing had the intention of making mango kulfi but I prepared it without planning of recipe, this is the reason I am sharing this also. As I mentioned above I have shared food recipe in my previous post kindly follow the given link in the ingredients list

For more Delicious Desserts:

Almond stuffed dates

Besan halwa

Lauki halwa

Falooda ice-cream

Lab-e-Shireen

If you have tried this Kulfi Falooda Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

1. Full-fat milk is essential for the authentic flavour of kulfi.
2.  If you do not have kulfi moulds, you can use stainless steel glasses or small katoris.
3. Kulfi expands on freezing, so do not fill to the brim.
4. If you do not have falooda sev on hand or cannot make it at home, you can replace it with cooked vermicelli that has been placed in cold water for a few minutes.
5. You can use store-bought kulfi instead of homemade kulfi.
6. You can add more toppings like jelly, rabri or fresh-cut fruits

To prepare this recipe heat the milk in the wide-bottomed wok/pan on medium flame_Then add sugar and crushed green cardamom  

                         

Stir to mix well until sugar is dissolved_Let the milk cook on low-medium flame till it reaches half its original quantity stirring in between

                                 

Then add khoya and roughly chopped almonds and pistachio into the milk_Stirring until it further reduces to almost one-third of its original quantity like a very thick milk

                             

Turn off the flame and allow it to cool, Once cool, place the mixture in the fridge for two hours

                    

Next, take the mixture out of the fridge and whisk it well_Pour the mixture into the kulfi moulds and close the lids_Place the kulfi moulds in the deep freezer and allow to set overnight or at least 8 hours

                              

Once the kulfi sets, place the kulfi moulds in lukewarm water for a few seconds to help them unmold easily 

                                

Now at this stage, you can insert an ice cream stick in the kulfi and serve

                                 

Secondly, cut the kulfi into pieces then put some falooda sev_Drizzle some rose syrup over the kulfi falooda and sprinkle some chopped nuts if available

                            

Serve and Enjoy!

                       

To prepare this recipe peel and cut the mango into chunks and make it puree in a hand blender or grinder jug

                      

Mango puree is ready 

                     

Heat the milk in the wide-bottomed wok/pan on medium flame, Then add sugar_Stir to mix well until sugar is dissolved_Let the milk cook on low-medium flame till it reaches half its original quantity. Keep on stirring in between add khoya

                        

Roughly chopped almonds and pistachio into the milk

                             

Keep on stirring till it reduces further_Towards the end add mango puree to the mixture_Stir to mix up very well

                     

Turn off the flame and allow to cool_Once cool, place the mixture in the fridge for two hours

                        

Next, take the mixture out of the fridge and whisk it well_Pour the mixture into the plastic container sprinkle some chopped nuts and close the lid

Place the kulfi container in the deep freezer and allow it to set overnight or at least 8 hours

                            

Once the kulfi sets, take it out of the freezer_and put it in lukewarm water for a few seconds

                                     

Scoop it out onto the serving plate/bowl and serve!

                                         

Shami Kabab Recipe

Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...  

Shami  kabab is a very traditional and popular Pakistani recipe, typically every household in Pakistan prepares shami kebab, it can be cooked with mutton, beef, lamb, and chicken

But I wouldn't prefer to make Shami kabab with chicken, the real taste of shami kebab only comes with mutton and beef

In most houses, shami kebab is made with mince, but I did use beef boti(meat) if you want reader kebab so you will have to make it with small pieces of meat

A perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, is cooked all together in water, and then blended well right after giving it to kebab shape, dip it in egg batter then fry. egg dipping is an optional choice for you.

                       

I never do it, just simply fry it on the pan and then serve,shami kebab goes well with paratha, naan, pulao, and biryani

Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them then flip them…and they will not break.

You can do one more variation and trick with shami kebab to bring smoky flavor to kebab, after blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat then put coal in it and drizzle some ghee over charcoal and cover the lid properly leave it for 10 minutes so that properly smokes could be absorbs 

Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it so let the go-ahead to learn how to make tasty Shami kababs

If you have tried this Shami Kababs Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a pot put beef meat pieces with spices_Stir, them well and bring to a boil then cover the lid and let it cook for about 1/2 hour

                             

Remove the lid then add soaked dal chana it allow to cook for another 30 minutes

                    

Keep stirring occasionally till meat and dal are tenders before the water dries up_Remove from the flame and let it cool down

                                

In a food processor add fresh green spices chopped once for 50 seconds then put cooked meat to discard all whole spices except a few spices

                              

Blend them till turn to a fine paste, Repeat the same process with the all remaining kebab meat, and take it out in a large bowl/plate 

                 

If seemed a bit dry you can add 1 or 2 eggs and chopped onion in it then mix them all together

Divide equal portions of the meat Take one ball flatten it between your palms and  place it on the tray one by one           

                             

Now place tawa/frying pan on the stove add oil/ghee heat it, and slide shami kebabs in the oil/ghee, shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side 3 to 4 minutes or until nicely golden brown color from both sides

                   

Place all kebabs on a kitchen paper towel

                  

Now transfer to the serving plate or tray Serve hot with ketchup and sauce

      

Custard Seviyan Recipe

Custard Seviyan | Sweet Vermicelli | How to Make Seviyan with step-by-step photos......

Custard Seviyan is a rich and sweet that is the most popular dessert in Pakistan, this is a really wonderful

easy and quick vermicelli dessert recipe_ hardly takes 15 minutes to cook, as well as only 5 ingredients, are used to make this dessert

You can add fruits and jelly of your choice I just used banana slices and in additional ingredients sprinkle some chopped almond and pistachio after preparing the dessert

                    

This is the best dessert regarding Eid that you can serve to the guests, friends, or family, So let’s begin 

For more Dessert recipes:

Sheer khurma

Gulab Jamun

Lub-e-Shireen

Creamy custard trifle

Lauki ka halwa

Tips:

1. You can make variations by adding fruits, jelly, chocolate chips, or condensed milk 
2. If you are adding condensed milk then not need to add sugar 
3. 2 tbsp custard is enough for 1 liter of milk but if you are making more than 1 liter then increase the amount of custard accordingly 
4. Keep the thick or runny consistency of the dessert it is up to you 
5. If you want to make it thick then keep the quantity the same as per the ingredient list
6. Or you like to keep a runny consistency then increase the amount of milk to around 250 ml

If you have tried this Custard Seviyan Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the milk first

           

Then take out 4 tbsp into the small bowl_Let the milk warm then mix the custard powder in the warm milk till dissolved keep aside

                            

Add sugar to the milk

                        

Stir to mix until the sugar

            

               

Then add vermicelli to the milk

                  

Cook the vermicelli on medium-low flame for 5 minutes

                 

Once the vermicelli is cooked then lower the heat to low and pour dissolved custard milk into the vermicelli pot 

And rapidly stir the spoon to prevent lumps

                  

Toward the end add banana slices to the custard

                            

Turn off the flame_Custard seviyan is done

                                

Transfer the custard seviyan to the serving bowl

                              

Sprinkle some chopped almonds and pistachio on top

                  

Keep in the refrigerator for an hour

                         

Serve chilled, enjoy, and share!