homemade kulfi with falooda sev | dairy-free, vegan recipes

Today, we are sharing a healthier version of pista badam kulfi falooda that is prepared without cow's milk. That means it's vegan, so if you are lactose intolerant or are trying to quit dairy, then this recipe is for you.

As the temperatures soar, we take refuge indoors and indulge in chilled treats to keep cool. How can we talk about summer without talking about kulfi? That's right, kulfi is one of the most beloved summer desserts in every household across the country. I hope you enjoy making this recipe, and if you do, then please share your experience in the comments below.

Ingredients for Kulfi

1 liter plant milk (coconut, almond, or cashew works best)
1 tbsp. corn flour (mixed in with 3 tbsp. of warm milk). (You can alternatively use coconut milk powder.)
A few strands of saffron (pre-soaked in water)
2-3 tbsp. chopped almonds and cashews
1 cup sugar (adjust as per your taste)
1 tsp. green cardamom powder

Recipe

1. Place milk in a pot on medium heat and add corn flour slurry to it.
2. Cook till the milk thickens and reduces to 1/3 of its original quantity.
3. Add saffron water, nuts, sugar, and cardamom powder.
4. Let the mixture cool and transfer it to kulfi molds. ( I used glasses as molds.)
5. Transfer the molds to a freezer and let the kulfi set for at least 6 hours.

Ingredients for Falooda Sev

1 cup corn flour
2 1/2 cups water
1 tbsp. sugar

Recipe

1. Keep stirring the mixture and let it cook on medium heat.
2. The mixture is ready once it thickens.
3. Take ice-cold water in a bowl.
4. Transfer a small amount of mixture to a sev maker and squeeze the mixture, with the help of the sev maker, into the bowl with ice water.
5. Leave the sev in the water and place the bowl in the fridge for at least 2 hours to set.

To serve

1. Take a bowl of water at room temperature. Take a mold with kulfi, give it a swirl in the water, and gently pull the kulfi out of the mold.
2. Cut the kulfi into small pieces and add the strained sev to them.
3. Drizzle some rose syrup or shahtoot syrup and decorate with some more chopped nuts before serving.