📝 About This Recipe
Experience the ultimate street-side luxury of the Indian subcontinent with this decadent Kulfi Falooda. This multi-layered masterpiece features dense, slow-cooked caramelized milk ice cream (Kulfi) served over silky cornstarch noodles, floral rose syrup, and cooling basil seeds. It is a symphony of textures—creamy, chewy, and crunchy—that offers a cooling respite and a truly regal sensory experience.
🥗 Ingredients
For the Malai Kulfi
- 2 liters Full-fat whole milk (Higher fat content ensures creamier kulfi)
- 1/2 cup Sugar (Adjust to preference)
- 6-8 pieces Green cardamom pods (Seeds crushed into a fine powder)
- 1 pinch Saffron strands (Soaked in 1 tablespoon of warm milk)
- 1/4 cup Pistachios and Almonds (Finely slivered)
For the Falooda Noodles
- 1/2 cup Cornstarch
- 1.5 cups Water (Room temperature)
- 1 teaspoon Sugar (To lightly sweeten the noodles)
Assembly and Garnish
- 2 tablespoons Sabja (Sweet Basil) seeds (Soaked in water for 30 minutes)
- 1/2 cup Rose syrup (Store-bought or homemade)
- 1/2 cup Rabri (Optional, for extra richness)
- 2 tablespoons Mixed nuts (Chopped for garnish)
- 1 teaspoon Dried rose petals (Food grade for decoration)
👨🍳 Instructions
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1
Start the Kulfi: In a large, heavy-bottomed pot, bring the 2 liters of milk to a boil. Reduce heat to medium-low and let it simmer, stirring frequently to prevent burning at the bottom.
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2
Reduce the milk: Continue simmering for 45-60 minutes, scraping the milk solids (malai) from the sides of the pot back into the milk. The goal is to reduce the volume by 2/3 until it is thick and pale yellow.
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3
Flavor the Kulfi: Once thickened, add the sugar, crushed cardamom powder, and the saffron-infused milk. Stir for another 5 minutes until the sugar is fully dissolved.
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4
Freeze the Kulfi: Fold in the slivered nuts, then let the mixture cool completely. Pour into kulfi molds or an airtight container and freeze for at least 8 hours or overnight until firm.
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5
Prepare Sabja seeds: Soak the basil seeds in 1 cup of water. Watch them swell and form a gelatinous outer layer; drain excess water after 30 minutes.
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6
Mix the noodle batter: In a small saucepan, whisk the cornstarch, 1.5 cups of water, and 1 teaspoon of sugar until perfectly smooth with no lumps.
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7
Cook the noodles: Place the saucepan over medium heat. Stir constantly. The mixture will turn from a milky liquid to a thick, translucent, and glossy paste. This happens quickly (about 5 minutes).
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8
Press the noodles: While the paste is still hot, transfer it into a sev-maker or a piping bag with a small round tip. Press the noodles directly into a bowl filled with ice-cold water.
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9
Set the noodles: Let the noodles sit in the ice water for at least 15 minutes to firm up. Do not touch them immediately or they will break.
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10
Prepare the serving glass: Take a tall glass and drizzle 1-2 tablespoons of rose syrup around the inner walls for a beautiful marbled effect.
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11
Layer the base: Add 2 tablespoons of the soaked basil seeds to the bottom, followed by a generous handful of the chilled falooda noodles.
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12
Add the star: Unmold the kulfi by rubbing the mold between your palms or dipping it briefly in warm water. Slice the kulfi into bite-sized cubes and place them over the noodles.
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13
Final flourishes: Top with a spoonful of rabri (if using), another drizzle of rose syrup, and a sprinkle of chopped nuts and dried rose petals.
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14
Serve immediately: Provide a long spoon and a straw so your guests can enjoy every layer of this cooling delight.
💡 Chef's Tips
Always use a heavy-bottomed pan for the milk to prevent scorching, which can ruin the flavor with a burnt smell. If you are short on time, you can use store-bought kulfi, but the homemade slow-reduced version has a far superior texture. When making the noodles, the cornstarch paste must be piping hot when pressed, otherwise it will set in the press and won't form long strands. If you cannot find basil seeds (sabja), chia seeds are a decent substitute, though they lack the traditional floral aroma. Adjust the sugar in the kulfi based on the sweetness of your rose syrup to ensure the final dish isn't cloying.
🍽️ Serving Suggestions
Pair with a glass of chilled Masala Soda to balance the richness of the dairy. Serve as a grand finale after a spicy North Indian meal of Biryani or Nihari. Offer extra rose syrup on the side for those who prefer a more floral profile. For a modern twist, add a few fresh macerated strawberries or raspberries to the layers. Serve in chilled glassware to prevent the kulfi from melting too quickly in warm weather.