Kulfa Faluda

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Ingredientsv For Kulfa:
Milk 750 ml
Khoya 250 gm
Cream 1 cup
Cardamom powder ½ tsp
Chopped pistachio 3 tbsp
Sugar 1 cup
White bread crumbs 1 cup
Condense milk as required
Kewra essence few drops
For Faluda:
Faluda Vermicelli 1 cup
Milk 250 gm
Khoya 125 gm
Basil seeds 1 cup
Red syrup ½ cup
Coconut powder 2 tbsp
Kewra essence few drops
Seasonal fruits as required
Dry fruits for garnish
Method:
For kulfa:
In a bowl add 750 ml of milk, 250 gm khoya and 1 cup sugar to mix well. Then add 1 cup cream to mix well. Then add few drops of kewra essence, 3 tbsp chopped pistachio, ½ tsp cardamom powder, 1 cup white bread crumbs and add as required condense milk to mix to form a mixture. Then fill it in kulfa mould and freeze for 4 to 5 hours. For faluda: in a pan add 250 ml milk, 125 gm khoya and few drops of kewra essence to cook till it turns thick. Then cool it and turn off the flame. Then in a serving glass add 1 cup basil seeds, as required fruit chunk, 1 cup faluda vermicelli, 2 cup coconut powder, ½ cup red syrup and chillied milk mixture. In the end garnish with dry fruits and serve.