Peranakan-inspired Kulfi Falooda

Ingredients

In this Peranakan-inspired version of Kulfi Falooda, we incorporate elements of Peranakan cuisine to create a unique fusion dish. While the original Indian kulfi is traditionally flavored with cardamom and saffron, we enhance the flavors by adding a touch of Peranakan influence. The addition of tropical fruits, such as mango and jackfruit, along with the use of sweet basil seeds and rose syrup, gives this dessert a distinct Peranakan twist. We alse have the original recipe for Kulfi falooda, so you can check it out.

• 500ml (2 cups) coconut milk 500ml (2 cups) coconut milk
• 200g (1 cup) condensed milk 200g (1 cup) condensed milk
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• A pinch of saffron strands A pinch of saffron strands
• 100g (3.5 oz) vermicelli noodles 100g (3.5 oz) vermicelli noodles
• 2 tablespoons sweet basil seeds 2 tablespoons sweet basil seeds
• 1 ripe mango, diced 1 ripe mango, diced
• 100g (3.5 oz) jackfruit, diced 100g (3.5 oz) jackfruit, diced
• 4 tablespoons rose syrup 4 tablespoons rose syrup
• 2 tablespoons crushed pistachios 2 tablespoons crushed pistachios

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk, condensed milk, ground cardamom, and saffron strands. Mix well until the ingredients are fully incorporated.
2. 2.
   Pour the mixture into popsicle molds or small cups. Insert popsicle sticks into the molds and freeze for at least 6 hours or until firm.
3. 3.
   Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to cool them down.
4. 4.
   Soak the sweet basil seeds in water for 10 minutes until they become jelly-like. Drain the excess water.
5. 5.
   In serving glasses, layer the vermicelli noodles, sweet basil seeds, diced mango, and jackfruit.
6. 6.
   Remove the kulfi popsicles from the molds and place one in each glass.
7. 7.
   Drizzle rose syrup over the top of each glass and garnish with crushed pistachios.
8. 8.
   Serve immediately and enjoy the Peranakan-inspired Kulfi Falooda.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture.
• Sweet basil seeds — Soak the seeds in water until they become jelly-like before using them in the recipe.
• Rose syrup — Adjust the amount of rose syrup according to your preference for sweetness and flavor intensity.
• Jackfruit — Use fresh or canned jackfruit, drained and diced, for convenience.
• Vermicelli noodles — Cook the noodles until they are al dente to ensure they retain their texture in the dessert.

Tips & Tricks

• For a creamier kulfi, you can add a tablespoon of full-fat milk powder to the mixture.
• Customize the fruits according to your preference and seasonal availability.
• Soak the vermicelli noodles in cold water after cooking to prevent them from sticking together.
• If you prefer a more pronounced cardamom flavor, crush the cardamom pods and add the seeds to the kulfi mixture.
• To enhance the presentation, serve the Kulfi Falooda in tall glasses and garnish with edible flowers.

Serving advice

Serve the Peranakan-inspired Kulfi Falooda chilled as a refreshing dessert. It can be enjoyed as a standalone treat or as a delightful conclusion to a Peranakan-inspired meal.

Presentation advice

To create an appealing presentation, layer the ingredients in clear glassware, allowing the vibrant colors of the fruits and rose syrup to shine through. Garnish with crushed pistachios and a sprig of fresh mint for an added touch of elegance.