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Kesari Falooda


1 ltrs milk
3-4 whole elachi (cardamom Pods)
½ cup ground Pistachio nut and almonds
Pinch of salt
1 cup sugar
¼ cup sunshine vermicelli
¼ tsp fine elachi


Boil milk and elachi for 20-30 minutes string constantly. Strain into another pot. Add pistachios and almonds. Add raw vermicelli, pinch of salt and ¼ tsp fine elachi. Add sugar and saffron and boil for a further 10 minutes. Continuously stir the milk mixture to avoid burning or vermicelli sticking to the pot. Remove milk from stove and allow to cool before refrigerating. To prevent cream from settling on top stir the milk continuously. Refrigerate and serve with vanilla ice cream sprinkled with fine nuts.

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