Kulfi Falooda

1. 1
   prep · ~30 min

   Soak the sabja seeds.

   1.In a small bowl, combine 2 tsp sabja seeds with 1 cup water.

   2.Let them sit for 20-30 minutes until they swell and form a translucent gel coating around each seed.

   3.Drain any excess water and set the bloomed seeds aside.

   TIPUse a big enough bowl — sabja seeds expand to 10 times their size.
2. 2
   prep · ~10 min

   Bloom the saffron.

   1.Warm 2 tbsp milk until just lukewarm (not hot).

   2.Add 8 strands of saffron and gently crush them between your fingers as you add them.

   3.Set aside to steep. The milk will turn a deep golden color in about 10 minutes.

   TIPWarm, not hot milk — boiling milk can kill the saffron's delicate aroma.
3. 3
   prep · ~4 min

   Boil the falooda sev.

   1.Bring 3 cups of water to a rolling boil in a large pot.

   2.Add 0.5 cup falooda sev and cook for 3-4 minutes until just tender.

   3.Drain immediately in a fine strainer and rinse under cold running water to stop the cooking.

   4.Toss with a few drops of oil or a splash of cold water to prevent sticking, then set aside.

   TIPDon't overcook — mushy sev ruins the texture contrast in the final dessert.
4. 4
   boil · ~55 min

   Reduce the milk for kulfi base.

   1.Pour 2 liters of full-fat milk into a large heavy-bottomed pan and bring it to a boil over medium-high heat.

   2.Once it boils, lower the heat to the lowest possible setting.

   3.Let the milk simmer gently, stirring every 3-4 minutes with a wooden spoon to scrape the sides and bottom.

   4.Continue reducing until the milk thickens and reduces to about one-third of its original volume — about 45-55 minutes. The color will turn slightly off-white and layers of malai (cream) will form on top.

   TIPScrape the dried milk solids from the sides back into the pot — that's where the deep malai flavor lives.
5. 5
   mix · ~10 min

   Sweeten and flavor the kulfi mixture.

   1.Add 6 tbsp sugar to the reduced milk and stir until completely dissolved.

   2.Pour in the bloomed saffron milk and stir.

   3.Add 1 pinch of cardamom powder and mix well.

   4.Turn off the heat and let the mixture cool to room temperature.
6. 6
   mix · ~5 min

   Add nuts and fill kulfi moulds.

   1.Once the mixture has cooled, stir in 2 tbsp chopped pistachios and 2 tbsp chopped almonds, reserving a little for garnish.

   2.Pour the mixture into 4 kulfi moulds (or small disposable cups).

   3.Tap each mould gently on the counter to remove any air pockets.

   4.Seal with lids or cover tightly with aluminum foil.
7. 7
   rest · ~480 min

   Freeze the kulfi until fully set.

   Place the sealed moulds in the freezer and freeze for at least 6-8 hours, preferably overnight. The kulfi should be rock-hard and completely frozen through.

   TIPFor creamier texture without ice crystals, give the moulds a gentle shake after the first hour of freezing to break up ice crystals just beginning to form.
8. 8
   assemble · ~10 min

   Assemble the Kulfi Falooda.

   1.Run the kulfi moulds under warm tap water for 10-15 seconds, then unmould onto a cutting board.

   2.Chop or slice each kulfi into thick chunks.

   3.In each tall serving glass, layer 1 tbsp rose syrup at the bottom.

   4.Add a generous spoonful of bloomed sabja seeds and a spoonful of boiled falooda sev.

   5.Pour 0.25 cup cold milk into each glass.

   6.Add a few ice cubes, then pile the chopped kulfi chunks on top.

   7.Drizzle a little extra rose syrup on top and garnish with the reserved chopped pistachios and almonds.

   TIPLayer rose syrup first so it pools at the bottom — the first sip through the straw should taste of rose.
9. 9
   serve

   Serve immediately with a long dessert spoon and a wide straw.

   Hand each guest a tall glass with a long spoon (or skewer) for the kulfi chunks and a wide straw for the syrup, milk, and seeds.

   TIPIf falooda sits too long, the kulfi melts into the milk and the textures soften. Serve right after assembly.

Cuisines we love