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Can you imagine summer without some chilled Kulfi? Unbelievable right! Here is a tasty Shahi Kulfi Kesar with falooda #JerseyInstaRecipe by Suman Agrawal, which will hold you spellbound.


For the kulfi

  • 4 cup full cream milk
  • 1/2 tsp crushed saffron strings
  • 6 tbsp sugar to taste
  • ½ tsp green cardamom powder

For the falooda

  • 1 cup cornflour or arrowroot powder
  • 2 tsp powdered sugar
  • 2 ½ cups water, 
  • 2 litres ice cold water

To garnish 

  • rose syrup
  • soaked subza seeds
  • almond flakes and glazed cherries.


For the falooda

  • Mix the cornflour or arrowroot powder with water and powdered sugar. Cook over low heat by constantly stirring until transparent. 
  • Press the hot cornflour mixture through the bhujia maker into the cold water such that the thin strands of noodles are entirely immersed in the cold water.
  • Refrigerate the falooda sev immersed in cold water until use.

For the kulfi 

  • Boil the milk over medium heat until reduced to half. 
  • Add the saffron while it is boiling. 
  • Add sugar and boil for another 10 minutes. 
  • Remove from heat and add cardamom powder.
  • Now, cool it down and divide the mixture between four kulfi wada moulds.
  • Freeze until fully set.

To serve

  • Garnish the kulfi with the falooda, rose syrup, soaked subza seeds, almond flakes and glazed cherries and serve immediately.

#JerseyInstaRecipe by Suman Agrawal

Find The Recipe Here.

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