What is the recipe for the indian dessert?

Question

it starts with 'f' i think and its white and the texture is sort of ice cream like and i think it has milk and some pistachios in it? does anyone know what its called?

Answer 1

FALOODA KULFI

http://en.wikipedia.org/wiki/Falooda

http://www.cookingmarvel.com/desserts/fu...

Answer 2

im pakistani

its called rasmili

or Kulfi

Mey be aki fob whooo

Answer 3

It's called Falooda.  It's a very delicious ice cream float.  Here's how I make it:

Falooda Recipe

(Makes 4 glasses)

40 ounces of good quality vanilla ice cream

2 cups milk

4 tablespoons basil seeds (called takmaria in Hindi)

12 tablespoons rose syrup (can buy in Indian store)

4 ounces falooda noodles (can substitute with vermicelli or angel hair pasta)

2 teaspoons of chopped pistachios

Soak basil seeds for at least 2 hours and drain water.  Boil noodles (don't overcook) and drain and cool in cold water.  Divide ingredients above in 4 equal parts and add in the glasses in following order:  Ice Cream, noodles, basil seeds, rose syrup, milk, and pistachios.

Answer 4

If it starts with 'F' I think you are refering to 'Phirni' or 'Firni'. It is made from milk and rice. Don't confuse it with 'Kheer' another milk and rice dessert.

Phirni Recipe -

  

Ingredients

12 nos. Almonds

10 Pistachios.

4 tablespoons Rice flour

21/2 cups Milk

5 tablespoons Sugar

8 strands Saffron

1 teaspoon Cardamom powder

Method

Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.

Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.

Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.

Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

However if the dessert is a frozen one then it is no doubt 'Kulfi'.

Kulfi Recipe -

Ingredients:

  

4 cups milk

8 tsp. sugar or to taste

1/2 tsp. ground green cardamom seeds (chotti elaichi)

1tbsp. skinned pista (pistachios), thinly sliced

1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.

Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.

Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.

Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.

To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Answer 5

Sand.

Oh, DESSERT? That is Kulfi. It is yummy, and if you think it begins with f, then maybe you are thinking of faleffel? Don't sue me for the spelling!

Answer 6

KULFI

Made entirely from whole milk, this kulfi takes about 1 hour to reduce. Use a wide stainless steel pan with high enough sides so the milk doesn't splatter all over the stove.

6  cups whole milk

1/2  cup sugar

1  teaspoon ground cardamom  

2  tablespoons chopped pistachios (for garnish)

1. Have on hand 4 styrofoam cups (6 ounces each).

2. In a wide, heavy pan over high heat, bring the milk to a boil, stirring constantly. Reduce the heat to medium and continue boiling, stirring often, for about 1 hour or until the liquid has reduced to 3 cups.

3. Stir in the sugar and cardamom and cook for another 5 minutes.

4. Pour the liquid into the cups and set on a tray. Refrigerate for 15 minutes or until the mixture is cold.

5. Press 4 small pieces of plastic wrap directly on the surface of the milk. Transfer to the freezer and freeze for at least 4 hours.

6. Pop the frozen kulfi out of the cups. Garnish with pistachios.

Adapted from Samir Majmudar

Answer 7

Its Kulfi. More creamy than ice cream. v nice too, but rich.

Tescos do a range.

It can contain cornflour, evaporated milk, gelatine, whipped cream, fruit & nuts - whatever you like. Make it in small quantities toi experiment and freeze in egg cups etc.

Put them in a bowl of warm water for a few secs to loosen up to serve on a plate.

Answer 8

If it's with "F" then it's Faluda kulfi. It is icecream with noodles on top.

Answer 9

Im geussing you mean Kulfi...

Kulfi Recipe

This very rich version of a classic Indian Sweet is one of my favourites and is a mix of sweet creamy nutty textures. It takes a little time to prepare but Boy it is worth it...Mmmm





Ingredients

400ml evaporated milk

½ tsp ground cardamom

200ml lukewarm milk

20g finely ground almonds

40g ground rice

80g sugar or to taste

400ml double cream

¼ tsp vanilla or almond essence

100g unsalted pistachio nuts (with skin removed)





Instructions

1. Warm the evaporated milk over a medium heat until at boiling point. Remove from heat and add ground cardamom.

2. Meanwhile make a smooth paste by slowly adding the ground almonds and rice to the lukewarm milk, stirring continuously.

3. Add the paste, sugar and cream to the evaporated milk. Cook over a medium flame for 15 minutes, stirring all the time. When the mixture has cooled slightly, add the vanilla essence. Crush the pistachio nuts and mix in half of them.

4. Cool the mixture to room temperature. Cover the mixture with clingfilm, allowing it to touch the surface of the mixture to prevent a skin forming on the top.

5. Place the cooled mixture in individual moulds or a loaf tin, and place in the freezer for at least 4 hours.

6. Move the Kulfi to a refrigerator for about 1½ hours to soften (exact time will depend on the size of the container). To serve, scatter the remaining crushed pistachio nuts over the portions.

good luck and bon appetit!