kesar kulfi Archives | Sindhi Rasoi |Sindhi Recipes

Faludo For AlifBe Of Sindhi Food ~ 33

Alka Keswani — Thu, 29 Jul 2021 11:17:52 +0000

Watch the video about how to make Faluda Sev at home. It is my first video recipe: If you assume that making Faluda sev at home is difficult, then please do check today’s recipe! Hello everyone, hope you all are doing good! I am here today to share a very simple recipe of Faluda sev. It barely takes 15-20 minutes to make it at home. But before I hop on to the recipe, let’s talk about today’s alphabet i.e ف in Arabic Sindhi, फ़ in Devanagari and ‘F‘ in Roman. There ain’t any Sindhi Dish starting with this alphabet except ‘Faludo/Faluso’, since this alphabet is used for words of non Sindhi origin. Faluso or Faluda comes from the Faludeh; a traditional Persian dessert made with vermicelli, lemon and rose syrup (or ‘flavored’ ice) granita scrapped and served with lime wedges. Apparently Moghul Emperor Jahangir was fond of Falooda. Perhaps the Nisashta was used to make the dessert. In olden days Nishashta was made by soaking whole wheat in water in huge drums. The drums were kept in the sun and the water was changed regularly. The process was repeated for weeks and finally the fermented wheat was crushed and sieved through muslin cloth, several times. The starchy water was then allowed to set, mixed with fruit juices/syrups. The same Nishasta, but in hardened form, was used by ancient Armenians. They would dissolve the chalky Nishashta in water and then brew it with sugar and fat (butter) and they consumed it as a nourishing food or even as a medicine. Faluda sev is generally thin noodle like made from either Tapioca starch or Arrowroot and even using cornstarch/cornflour. But I prefer the thicker noodles, the way I remember, made by Gupta ji who used to sell the refreshing Faluda near Satramdas Hospital in Ulhasnagar 4, in summers (In winters you would get hot and spicy Chola Pav at his cart). That ‘Faluda’ would be just grated (crushed) ice mix with some more ice chunks, thick rose syrup and faluda sev. If asked, he would add some milk powder too. We used to carry Milton ice boxes to his cart to buy ‘Faluda’ and would run back towards home so as to enjoy glass full of the refreshing treat in the scorching summer afternoons. The commercially available faluda sev is thinner but you can choose how thick and thin you want the faluda sev to be, by picking a sev jali (of the Chakli press or Murukku Maker) of desired thickness. Sindhi Style faluda is mostly sans Sabja seeds. It is a mix of Kulfi, rabri, faluda sev, rose syrup, tutti frutti and nuts. I have tried making a recipe video about ‘how to make Faluda sev at home’. Please do watch the video and if you don’t like it, tell me, but if you do like it, then tell it to others. Also do Like the video, drop in a comment (so that I know you were there) and please do subscribe to my Youtube Channel! Print Faluso For AlifBe Of Sindhi Food ~ 33 Faluso or Faluda is a refreshing dessert made with vermicelli, kulfi, rabri, nuts, jelly and rose syrup Ingredients Faluda Sev: ¾ cup Cornflour 1 and ¾th cups water 2 tbsp Sugar (Optional) Chakli Press with Sev Jali A large bowl filled with water and ice Method Take a large bowl and pour water in it. Add plenty of ice cubes. Do not fill it up to the brim. Keep this bowl in refrigerator till further use. Grease the chakli press from inside, and the Sev Jali too, with ghee or oil and keep aside. Ideally the falooda makers first heat the water till lukewarm and add arrowroot/cornstarch to the warm water. You can first mix the flour and water and then heat it. This way there is lesser risk of lump formation. Mix cornstarch/cornflour with water and add sugar (optional). Stir well. Cook this mixture in a pan, on medium flame, stirring continuously. Within 5-8 minutes, the mix would change from milky white to glossy, translucent dough. Switch off the flame. Keep the bowl of ice and water handy. Immediately transfer the dough in Chakli press and start making sev (noodles) by dropping the sev in the bowl of ice and water. Repeat for the rest of the dough, if any. You have to be very quick as the dough tends to harden pretty quick. So everything from transferring the dough in Chakli press to making sev is to be done pretty quickly. Allow the sev to set in ice cold water in refrigerator for few hours. While serving, mix Kulfi, rabri, sev, syrup, jelly, nuts etc and enjoy! 3.5.3251 Recipe to make Halwai style Danedar Rabri is shared here Recipe to make Kesar (Zaeffrani) Kulfi is shared here Recipe to make Rose Sherbet from Rose petals is shared here: And last but not the least, here is a small video about how to write ف in Arabic Sindhi!

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Kesar Pista kulfi

Alka Keswani — Tue, 11 Feb 2014 13:41:24 +0000

I often wonder, what it is that make certain food so evocative, decades later? The smell of besan being roasted, triggers the memories of my mother making Sindhi Kadhi on weekends. The sight of corn on the cob, being roasted on charcoal, reminds me of the monsoon evenings, when a lime with salt and chili powder rubbed over a hot corn on the cob, would turn it into a most delightful after- school snack. The luscious mulberries, takes my mind back to those vacation days, when me and my cousins would climb on the half wall to pluck the juicy mulberries (Not sure if those were Jungli toot/Paper Mulberries ) from a tree outside a religious place ( while elders were busy praying inside). The stained pockets filled with mushy berries would turn into a nightmare, when the Aunts used to confront us regarding our adventures. The plain orange candy always bring a smile on my face, since it reminds me of the games we played as kids, with our plastic /steel, toy kitchen sets.The crushed candies dissolved into the water were served as sherbet, while the powdered Marie biscuits used to be the ‘food’ we apparently ‘cooked’ in the toy utensils. I still hunt out for Pabhori (Lotus pods) and fresh garbanzo beans, every season, just to walk down the memory lane when we were blessed to enjoy the healthy bounty of nature. The karvanda (Conkerberry), bher (Ziziphus), dhadhree (tiny green pods), jungjalebi (jungle jalebi or Pithecellobium dulce ), chilled cucumbers, juicy Zetoon/Jaytoon (Guava), heeramoti (Indian Jujube) sold outside the school on tiny carts, sums up our childhood! We would flock to the cart that would carry fruits along with a tiny plastic bag filled with special masala (Coarse salt mixed with red chilly powder and optionally some amchoor powder) to get our fruits smeared with masala salt. Even today when I boil the whole peanuts, I remember the days, when a plateful of hot, freshly boiled peanuts or the boiled whole fresh garbanzo beans, spiced up our gossip sessions with friends. I almost cried a few tears, when I saw Gul beda (Mini biscuits topped with sugar cream) after around 15 years. Dal pakwan, Praghree, Ghear etc always remind me of the Holi festival, since it used to be a ritual to hog on these Sindhi specialties, after playing a marathon Holi for hours together. The drenched, multi coloured, exhausted, hungry beasts (we, the kids) used to savor every bite of crunchy pakwan and praghree before digging into the juicy, sweet, syrupy ghear. The street vendors, then, were not the strangers but the kind ‘uncles’ who made our evenings more enjoyable with their ‘chana jor garam’, Panipuri, bhelpuri, Khuney ja Beeh ( Melt in the mouth, steamed lotus stem, topped with green chutney), aloo chat, tiny samosas etc. Then there used to be an elderly person, called Radhey, who used to carry hot gulabjamun during winter, across the streets. During summer, he used to sell most delicious Kulfi I had ever relished. A big aluminum box, that he used to carry with him, contained many aluminum moulds, on the bed of salt and ice along with wooden ice cream sticks. The malai kulfi cost us just half a rupee ( 50 paise) while the Pista malai kulfi could be bought for 1 INR. Sunday mornings were dedicated to the Ramayana, and Mahabharata while waiting for the elderly man to bring to us, the sweet delicacies. Ah, the pleasure of licking the sweet, creamy, devoid of any preservatives, cool Kulfi on a hot summer day ! So while reliving all the foodie moments, I had this urge to make the Kesar Pista Kulfi, and here it is, the delicious, cool, sweet, creamy smooth, saffron kissed pista kulfi ! Enjoy! Print Kesar Pista Kulfi Rating 5.0 from 2 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 6 Rich, creamy dessert made from reduced milk and flavored with cardamom and saffron Ingredients 500 ml Milk (I used Amul's pasteurized milk) 200 ml sweetened condensed milk (half tin) 1 tsp cornflour dissolved in 2 tbsp of milk 6-7 saffron strands soaked in 2 tsp of milk 3 green cardamoms (only seeds) 12-15 unsalted pistachios Method Boil the milk, along with condensed milk, stirring frequently to avoid scalding of milk. In the meantime, powder the pistachios and cardamom seeds together, using a grinder. Add this powder to the milk and let it simmer for a while. When the milk is almost reduced to half, add the cornflour dissolved in milk. Stir well. Add the soaked saffron and simmer till milk reduces to half of it's original volume. Let the creamy milk cool for a while. Pour in moulds (Aluminum or plastic), or in earthen pots (Kullhar). Always soak the earthen ware in cold water for at least 30-60 minutes before using them.Cover the mouth of matka/kullhar with aluminum foil. When the mixture cools down to room temperature, transfer the moulds to the freezer and let the Kulfi set for minimum 5-6 hours.. For un-moulding, just place the moulds (with secured lids) under running water for few seconds or 'rub' them between your palms and then insert a clean icecream stick or toothpick and pull out the Kulfi. Serve immediately. Serving suggestions: You can serve it with a dash of rose syrup. The kulfi tastes awesome when paired with strawberry or raspberry jelly, some falooda ( type of sweetened vermicelli),rose syrup, basil seeds and crushed ice (optional). Notes From the given quantity of ingredients, I could fill 3 aluminum moulds, 5 plastic Popsicle moulds and one kullhar. 3.2.2265 The refreshing Dessert! The hint of earthy flavors, in matka kulfi! Enjoy before it melts !

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