Kulfi Falooda

Instructions

1. 1

   Prepare the Kulfi

   • In a heavy-bottomed pan, bring 500ml of full-fat milk to a boil over medium heat.
   • Reduce the heat to low and simmer, stirring frequently to prevent scorching, for about 20-25 minutes or until the milk has reduced to about two-thirds of its original volume.
   • Stir in the sweetened condensed milk, optional sugar, cardamom powder, saffron strands, and 2 tbsp of the chopped pistachios.
   • Continue to simmer for another 5-7 minutes, stirring continuously, until the mixture thickens to a rabri-like consistency. Turn off the heat and allow it to cool completely to room temperature.
   • Pour the cooled kulfi mixture into kulfi molds or a freezer-safe container. Freeze for at least 8 hours, or overnight, until completely firm.
2. 2

   Prepare Falooda Components

   • In a small bowl, soak the 2 tbsp of sabja seeds in 1 cup of water for at least 20-30 minutes. They will swell and become gelatinous. Drain any excess water before use.
   • While the seeds soak, bring 3-4 cups of water to a rolling boil in a separate pot. Add the falooda sev and cook for 3-5 minutes, or as per package instructions, until they are soft and translucent. Be careful not to overcook.
   • Immediately drain the cooked sev through a colander and rinse thoroughly with cold running water. This stops the cooking process and prevents them from clumping together. Set aside.
3. 3

   Assemble the Kulfi Falooda

   • Take four tall serving glasses. Start by pouring 2-3 tablespoons of rose syrup into the bottom of each glass.
   • Add a layer of the soaked sabja seeds, about 2 tablespoons per glass.
   • Next, add a generous layer of the cooked falooda sev over the sabja seeds.
   • Carefully pour about 1/2 cup (125ml) of chilled milk into each glass.
   • Remove the kulfi from the freezer. Slice or crumble it and place a generous portion on top of the milk in each glass.
   • Drizzle a little more rose syrup over the kulfi.
   • Garnish with the remaining chopped pistachios and almonds.
4. 4

   Serve Immediately

   • Serve the Kulfi Falooda immediately with a long spoon to enjoy all the layers together.