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A delightful and refreshing Indian dessert featuring creamy kulfi, silky vermicelli, fragrant rose syrup, and sweet basil seeds. This layered treat is a perfect way to cool down on a hot day.
For 4 servings
Prepare the Kulfi
Prepare Falooda Components
A delightful and refreshing Indian dessert featuring creamy kulfi, silky vermicelli, fragrant rose syrup, and sweet basil seeds. This layered treat is a perfect way to cool down on a hot day.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 7953.52 calories per serving with 395.3g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Assemble the Kulfi Falooda
Serve Immediately
Use mango kulfi instead of malai kulfi. Add a layer of fresh, chopped mango pieces during assembly for a fruity twist.
For an extra rich and traditional dessert, substitute the chilled milk with chilled, thickened rabri.
A modern take on the classic. Use chocolate ice cream, chocolate syrup instead of rose syrup, and garnish with chocolate shavings.
Add a layer of chopped dates, figs, and cashews along with the other nuts for a crunchy, nutrient-dense version.
Sabja (basil) seeds are well-known in Ayurveda for their ability to reduce body heat. Combined with chilled milk, this dessert is an excellent way to cool down during hot weather.
The generous use of milk and condensed milk makes Kulfi Falooda a good source of calcium, which is vital for maintaining strong bones and healthy teeth.
The fiber content in sabja seeds can help promote a healthy digestive system. When soaked, they become gelatinous and can have a soothing effect on the stomach.
Kulfi Falooda is an indulgent dessert that is high in sugar and calories from milk, condensed milk, and syrup. It is best enjoyed in moderation as a special treat. The sabja seeds do offer some fiber and cooling benefits.
A single serving of Kulfi Falooda can contain approximately 450-550 calories, depending on the specific ingredients used, such as the fat content of the milk and the amount of sugar and syrup.
Yes, you can make a vegan version. Use a creamy plant-based milk like full-fat oat or cashew milk for the kulfi, substitute condensed milk with coconut condensed milk, and use a vegan ice cream. The other components are naturally vegan.
If you cannot find falooda sev (cornstarch vermicelli), you can use very thin rice vermicelli as a substitute. Cook it according to package directions and rinse well with cold water.
Yes. The kulfi can be made and stored in the freezer for up to a month. The cooked sev and soaked sabja seeds can be refrigerated for up to 2 days. However, it is crucial to assemble the falooda just before serving to maintain the best texture.
This usually happens if the sev is overcooked or not rinsed immediately and thoroughly with cold water after draining. The cold water wash is essential to remove excess starch and stop the cooking process.
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