Kulfi Falooda
A frozen Indian dessert layering creamy cardamom kulfi with chilled vermicelli, sweet basil seeds, and rose syrup. Rich, aromatic, and refreshingly cold—no churn needed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 4g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¾ cup heavy cream
- 4 whole cardamom pods
- ¼ cup rose syrup
- ½ cup vermicelli noodles, cooked and chilled
- 2 tablespoons basil seeds (sabja), soaked in water
- 2 tablespoons pistachios, chopped
Instructions
- 1
Crack open the 4 cardamom pods by pressing them firmly with the flat side of a knife until they split open and release the black seeds inside.
- 2
Pour the heavy cream into a bowl and use a whisk to stir the cardamom seeds and pods into the cream, breaking up the seeds slightly as you stir to release their flavor.
- 3
Add the entire can of sweetened condensed milk to the cream and whisk everything together until smooth and uniform with no lumps, about 1 minute.
- 4
Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to remove all liquid while leaving the cardamom solids behind.
- 5
Pour the strained kulfi mixture into two tall glasses, filling each about halfway, and place them in the freezer for at least 4 hours until completely frozen solid.
- 6
Remove the kulfi glasses from the freezer and let them sit at room temperature for 2 minutes so the kulfi begins to soften slightly and becomes easier to eat with a spoon.
- 7
Divide the chilled cooked vermicelli between the two glasses, spooning it on top of the partially softened kulfi and pushing it down gently.
- 8
Drain the soaked basil seeds by pouring them through a fine-mesh sieve, then divide them evenly between the two glasses, scattering them over the vermicelli.
- 9
Pour 2 tablespoons of rose syrup slowly into each glass, letting it run down the sides and pool at the bottom, then stir gently once with a long spoon to distribute the syrup throughout.
- 10
Sprinkle 1 tablespoon of chopped pistachios on top of each glass and serve immediately with a long-handled spoon.
Tools you’ll need
- small knife
- large mixing bowl
- whisk
- fine-mesh sieve
- two tall drinking glasses
- long-handled spoon
- freezer
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