Jaggery Kulfi Falooda
- 2 ltrs of whole milk
- 1/2 cup Naario organic Jaggery powder
- Almond slices and Saffron for garnishing
Step 1 - Take the milk in a deep saucepan.
Step 2 - Bring it to a boil. Add cardamon and saffron
Step 3 - Reduce the flame to low and boil it till the milk reduces to 1/4th.
Step 4 - Keep stirring it occasionally with the spatula to avoid the milk from sticking to the bottom of the pan.
Step 5 - Take it off the flame and let it cool completely.
Step 6 - Transfer the milk to a blender. Add jaggery powder and blend for till smooth, for about 5 minutes.
Step 7 - Strain it to remove any dirt that might be there in the jaggery. Also straining removes all the foam that would have formed.
Step 8 - Let the mixture rest for 15 minutes and fill them into the terrace bowls or kulfi moulds.
Step 9 - Cover it tightly and freeze overnight.
Step 10 - Before serving garnish with almond slices and Saffron.