Burfee Falooda
By Tasmiah Tayoob - KITCHEN FUNDI
INGREDIENTS
1 litre of milk (reserve 1 cup)
2 teaspoon of Falooda/China grass powder
2 tab of custard powder
1cup of nespray/klim
Half cup of sugar
Half a teaspoon of Elachi (cardomom) powder
1 tin of condensed milk
1 tin of nestle cream (reserve half the tin for the top)
Drop of rose essence
METHOD
Heat the milk on the stove with Falooda powder till it comes to a simmer. Mix the custard powder and nespray in the 1 cup of cold milk and the half cup of sugar you kept aside and add to milk when it starts to simmer. As soon as it thickens remove from stove. Whisk in the condensed milk and nestle cream, and add the Elachi (cardomom) powder and rose essence. Put into little ramekins or big dish and allow to set. Then spread on remaining nestle cream and decorate as desired
INFO / TIPS
-Adjust China grass quantity according to how firm you want it-the original recipe did not have an additional half cup sugar but I found it to not be as sweet as burfee should be so I added it in...