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Recipes >> Keema, Mince, Ground Meat Recipes > Kabab Kulfi Faloda by Shireen Anwar

Kabab Kulfi Faloda

Kabab Kulfi Faloda
Prep Time
15 Mins
Cook Time

25 Mins
Serves

6
Don't assume the taste of dish with the name because chef gave Kulfi and Faloda names to quite different ingredients. Kabab Kulfi Faloda would be a surprised dish for your family and guests.
Viewed: 18235
Source:  Chef Shireen Anwar
8 Ratings
2 out of 5 stars
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Ingredients

  • For Kabab
  • Chicken (minced) ½ kg
  • Bread slices 2 (soaked in water)
  • Green chili 1 tbsp (ground)
  • Ginger garlic paste 1 tsp
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Egg 1
  • Onion (chopped) 1
  • Green chilies 6 (chopped)
  • Coriander leaves 2 tbsp (chopped)
  • Garam masala powder 1 tsp
  • Cumin ½ tsp (roasted, crushed)
  • For Rabri
  • Yogurt ½ kg (beaten)
  • Salt ½ tsp
  • White pepper ½ tsp
  • Cream ½ cup
  • Cashews (ground) 15
  • Corn flour 1 tbsp
  • Pistachio (sliced) 1 tbsp
  • For Falooda
  • Egg noodles (boiled) 1 packet
  • Pistachios (chopped) 1 tbsp
  • Silver leaves as required

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Cooking Directions

  1. Soak bread slices in quarter cup water then sequees water from bread.

  2. Mix all the kabab ingredients very well along bread slices.

  3. Stuff this mixture in very well greased steel kulfi mold.

  4. Press well and shake so it goes down.

  5. Fix wooden stick on it and freeze mixture overnight. Remove from freezer and shallow fry in oil turning on all sides.

  6. Mix all the rabri ingredients together with a whisk till creamy.

  7. Serving, set layer of noodles on serving plater, spread rabri over it then set kulfi kabab and serve.

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