Kulfi Falooda

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons chopped nuts (pistachios, almonds, or cashews) 2 tablespoons chopped nuts (pistachios, almonds, or cashews)
• 1/4 cup (50g) vermicelli noodles 1/4 cup (50g) vermicelli noodles
• 1 tablespoon basil seeds 1 tablespoon basil seeds
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 tablespoon rose water 1 tablespoon rose water
• 1 scoop of vanilla ice cream (optional, for serving) 1 scoop of vanilla ice cream (optional, for serving)
• Chopped nuts and rose petals, for garnish Chopped nuts and rose petals, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed pan, heat the milk over medium heat until it comes to a boil.
2. 2.
   Reduce the heat to low and simmer the milk, stirring occasionally, until it reduces to half its original volume.
3. 3.
   Add sugar, cardamom powder, saffron strands, and chopped nuts to the milk. Stir well until the sugar is dissolved.
4. 4.
   Remove the pan from heat and let the mixture cool to room temperature.
5. 5.
   Pour the mixture into kulfi molds or small glasses and freeze for at least 4 hours or until set.
6. 6.
   In a separate pot, bring water to a boil and add vermicelli noodles. Cook according to package instructions.
7. 7.
   Drain the cooked noodles and rinse them with cold water to prevent sticking.
8. 8.
   In a small bowl, soak basil seeds in water for 10 minutes until they swell up.
9. 9.
   In another pot, combine water, sugar, and rose water. Bring to a boil and simmer for 5 minutes to make the rose syrup. Let it cool.
10. 10.
    To assemble the kulfi falooda, take a serving glass and add a layer of cooked vermicelli noodles.
11. 11.
    Add a layer of soaked basil seeds on top of the noodles.
12. 12.
    Place a kulfi on the side of the glass.
13. 13.
    Drizzle the rose syrup over the kulfi and noodles.
14. 14.
    Garnish with chopped nuts and rose petals.
15. 15.
    Serve immediately, optionally with a scoop of vanilla ice cream on top.

Treat your ingredients with care...

• Vermicelli noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they should retain a slight bite.
• Basil seeds — Soak the basil seeds in water for 10 minutes until they swell up. Drain any excess water before using them in the recipe.
• Rose syrup — If you prefer a stronger rose flavor, you can increase the amount of rose water in the syrup.

Tips & Tricks

• For a more indulgent version, you can serve the kulfi falooda with a drizzle of chocolate syrup or a sprinkle of crushed pistachios.
• If you don't have kulfi molds, you can use small glasses or popsicle molds to freeze the kulfi.
• To enhance the flavor of the nuts, you can lightly toast them before adding them to the kulfi mixture.
• If you prefer a smoother texture, you can strain the milk mixture before pouring it into the molds.
• Feel free to customize the toppings by adding your favorite fruits or a dollop of whipped cream.

Serving advice

Serve the kulfi falooda immediately after assembling to enjoy the contrast between the creamy kulfi, soft vermicelli noodles, and refreshing rose syrup. It is best served chilled.

Presentation advice

To enhance the presentation, you can garnish the kulfi falooda with a sprinkle of edible rose petals and a few extra chopped nuts. Serve it in tall glasses to showcase the layers of the dessert.