KULFI FALOODA

    When my son asked for Kulfi Falooda, what I had in mind was the Falooda drink which I had always known as Falooda, nothing otherwise.  So I made a tall glass of Kulfi Falooda in my terms with all the toppings, garnishing and Kulfi in it.  The way both my kids looked at me, made me sure something was wrong.  They said, this is not Kulfi Falooda!!! Me & my street food knowledge, it sucks!!! The reason behind is my one strict appicer, my Mom who never approves of outside food, more for hygiene reasons, says you will fall sick, would get stomach problems, indigestion, the plates & spoons are never cleaned properly, they use tap water while making Coconut Chutney etc., & etc., Though true... the experience of street food... no matter what, it is totally missed during my childhood.

    Well, both my kids came for my rescue & my husband was like u eh?!!!  In recent years(before the Pandemic) both had been travelling to India on their own and their expeditions trying out new and local delicacies have taken their knowledge of Indian street food to next level.  The first batch of Kulfi Falooda was made by son, though I had made all the things needed for the same,

• KULFI
• ROSE SYRUP
• FALOODA SEV
• SABJA SEEDS
• NUTS FOR GARNISHING

Once he made it, there I was with an expression, Ivvaluvu thaana?!!!(Is that all it is?!!!)  

KULFI FALOODA

I had made each item required to make Kulfi Falooda. 

KULFI - First I made Malai Kulfi as per my Son's recipe - a quick fix Kulfi.  Make Kulfi from scratch or simply use store-bought/ready-made Kulfi for this recipe.

For KULFI RECIPES, click here...

ROSE SYRUP - Then what I wanted was Rose Syrup to drizzle all over the Kulfi Falooda.  And the Rose Syrup gives a wonderful colour & flavour to this dish.

 

ROSE SYRUP

      In search for a perfect Rose Syrup, I landed up having 3 random bottles of Rose Syrup, which was actually a Rose flavoured, brightly pink coloured Rose Essence, with no Sugar Syrup base, which is commonly used to make Bandung locally.  I converted this Rose flavoured base into a Rose Syrup by cooking it along with Sugar Syrup.

FALOODA SEV -  

FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the  integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it.  And my son was like, why don't you make it from scratch.  Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe.  One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS -  The next ingredient was the Sabja Seeds/Sweet Basil Seeds/Tukhmaria.  A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.  

SWEET BASIL SEEDS/SABJA SEEDS

    Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.

NUTS - Serve Kulfi Falooda garnished heartily with chopped nuts of your choice.  I have used finely chopped Cashew Nuts, Almonds & Pistachios.  

GARNISHING - You can get easy with the choice of garnishing a Kulfi Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Kulfi Falooda with dry fruits, cut fresh fruits, jelly etc.,   Some even go to the extent of serving Kulfi Falooda with Rabri/Rabdi.

     Once all the items are ready, it is time to serve it.  Kulfi Falooda is nothing but a frozen dessert served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds), Kulfi and garnished with nuts or dry fruits.

     Whatsoever, a rich & decadent Dessert, sinfully rich & delicious.  After all it found its way into Indian Cuisine during the Mogul Empire.  So needless to say it need to be sinfully rich & delectable.  Though a dessert which found its origin in Shiraz in Persia(Iran), Oh, Oh, athu Persiennu Vannatha (which colloquially means it's something from a foreign country), it has become a popular frozen dessert all over India, Pakistan, Bangladesh & Nepal.  It has its regional variations & versions whatsoever. Falooda is popular in various countries.  It is also popular in Iraq, it is even found in Mauritius, South Africa, Thailand & Taiwan with its unique ingredients, recipe & name.

For KULFI RECIPES, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

 

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

 

For more INDIAN SWEETS, click here...

HOW TO MAKE KULFI FALOODA

KULFI FALOODA

INGREDIENTS:

For Kulfi Falooda:

Kulfi - 1 No.(medium Sized)

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

 

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)

METHOD:

• First, take a bowl, cup or a glass for serving Kulfi Falooda.
• Chill the serving bowl/glass leaving it in the freezer for about 5-10 minutes(Optional).
• Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass/bowl.
• Add a few teaspoons of Sabja Seeds over it.
• Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
  
• Place a Kulfi over the above ingredients.  Can cut the Kulfi into Slices of 2 or 4.
• Now, drizzle some more Rose Syrup over the ingredients.
• Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
• Serve Kulfi Falooda chilled, immediately. 

KULFI FALOODA

NOTES:

• I have added Vermicelli/Semiya in this recipe.  Can use Falooda Sev.  Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
• This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
• Adjust the amount of Rose Syrup to suit your preference.
• Garnish Kulfi Falooda with your choice of Nuts or dry fruits.
• Can serve Kulfi Falooda with fresh fruits/jelly.
• Covert it into Rabri Falooda by adding Rabri/Rabdi into it.
• Make Mango Kulfi and add a few pieces of fresh Mangoes for yet another delicacy Mango Kulfi Falooda.
• And can make it as Falooda Drink, which has a Rose Milk base topped with scoops of Ice cream/Kulfi & garnished with nuts.