Kulfi Falooda Recipe
Make Kulfi Falooda Recipe in just 8h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kulfi (Indian frozen milk dessert)
Falooda components and assembly
Method
Kulfi (Indian frozen milk dessert)
- 1
Prep saffron and cardamom
Place saffron strands in a small bowl and pour 2 tablespoons hot milk over them. Crush the cardamom pods lightly to expose seeds and set both aside to release aroma while you heat milk.
- 2
Reduce milk
Pour 1.5 liters whole milk into a heavy-bottomed wide saucepan. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it begins to boil, reduce heat to low and simmer, stirring frequently and scraping the sides and bottom, until the milk reduces by about one-third and thickens slightly (approximately 30–35 minutes).
- 3
Add condensed/evaporated milk and sugar
Add 200 ml sweetened condensed milk, 200 ml evaporated milk, and 3 tablespoons granulated sugar to the reduced milk. Stir well to combine. Continue to simmer on low for another 8–10 minutes, stirring frequently, until the mixture is noticeably thicker and slightly creamy.
- 4
Infuse flavors and nuts
Smash the crushed cardamom pods lightly and add the seeds (or whole crushed pods) into the milk mixture. Pour in the saffron-infused milk and 1 teaspoon rose water. Add the chopped pistachios and sliced almonds into the mixture, reserving a tablespoon of each for garnish. Stir for 1–2 minutes, then remove from heat.
- 5
Cool and freeze
Allow the kulfi base to cool to room temperature (about 30–40 minutes). Strain out cardamom pods if you used whole pods. Pour the mixture into kulfi molds or small metal/heatproof popsicle molds, leaving a little headspace. Cover and freeze until set, at least 6–8 hours or preferably overnight.
Falooda components and assembly
- 6
Soak basil seeds
Place 2 tablespoons basil seeds (sabja) in a bowl and cover with 3–4 times their volume of water. Let soak 10–15 minutes until seeds swell and become gelatinous. Drain and set aside in a small bowl of water to keep them soft until assembly.
- 7
Cook falooda sev/vermicelli
Bring a pot of water to a boil. Add 60 g falooda sev (or thin vermicelli) and cook according to package instructions — usually 2–4 minutes for thin sev — until tender. Drain, rinse under cold water to stop cooking, and toss with a teaspoon of rose syrup or a drop of oil to prevent sticking. Chill until ready to assemble.
- 8
- 9
Assemble falooda glass
To serve one portion: In a tall serving glass, add 1 tablespoon rose syrup and swirl along the sides. Add 2 tablespoons cooked falooda sev, then 1–2 tablespoons soaked basil seeds. Add a few tablespoons of chilled sweetened milk so components settle. Add a small handful (about 1/4 cup) crushed ice if desired. Unmold a kulfi and place it on top of the glass or slide a kulfi stick into the glass so it sits upright. Pour remaining chilled sweetened milk to nearly fill the glass, and drizzle 1 tablespoon extra rose syrup on top if desired. Garnish with reserved chopped pistachios and sliced almonds.
- 10
Alternative serving for bowls
For a bowl service, place a scoop or piece of kulfi in a shallow bowl, spoon in falooda sev and basil seeds, pour over 3–4 tablespoons sweetened milk, drizzle rose syrup, and sprinkle nuts.
- 11
Serve immediately
Serve each assembled kulfi falooda immediately so the kulfi retains some texture while the falooda components are chilled and refreshing.
