Matka falooda Kulfi

Refreshing Kulfi

For Kulfi:

  • 1 (16oz) cup heavy cream
  • 1 (14 oz) can of evaporated milk. low fat can also be used.
  • 1 (14 oz) can of condensed milk
  • 8-10 strands of saffron (mexican saffron are cheaper than the high quality Indian ones.)
  • 5-6 cardamom pods
  • 2 tbsp sugar
  • 1 16 oz box of cool whipped topping (fat free)
  • 1/2 cup coarsely crushed nuts. you can also add almonds, cashews.
falooda kulfi
falooda kulfi



yummy kulfi
yummy kulfi
  • With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
  • In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
  • Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
  • Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
  • Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
  • Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Delicious matka kulfi
Delicious matka kulfi

For Falooda:

9 tablespoons rose syrup and 3 ounces vermicelli


  • Boil the vermicelli; drain the water out of it.
  • Let it cool for some time (it’s best to refrigerate it by putting it in a container and snapping its lid in place so it won’t get stiff by cooling).
  • Before serving take out the kulfi glasses.
  • Rub them between your hands to warm the sides
  • If you have used a bowl stick it inside warm water for a few seconds.
  • Flip and the kulfi will come out.
  • Garnish with some falooda and rose water
  • serve


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