Kulfi Falooda is a rich summer dessert that is made with kulfi (frozen Indian ice cream) that is topped with falooda sev, sabja seeds (sweet basil seeds), rose syrup, nuts and dry fruits. Here the kulfi becomes a part of a party of other yum ingredients, and results in a decadently beautiful dessert.

Recipe Snapshot

  • Prep time: 40 minutes
  • Cook time: Not specified
  • Total time: 40 minutes
  • Yield: 4
  • Category: Desserts
  • Cuisine: North Indian

Ingredients

  • ½ tablespoon sabja seeds ((sweet basil seeds, falooda seeds, tukmaria seeds))
  • water (as required to soak sabja seeds)
  • ⅓ cup falooda sev
  • water (as needed to cook falooda sev)
  • 4 kulfi (- preferred flavor)
  • 2 tablespoons rose syrup (- can swap with khus syrup)
  • 1 to 2 tablespoons pistachios (- chopped)
  • 1 to 2 tablespoons cashews (- chopped, can add almond slivers instead)

Method

  1. Soak the sabja seeds in enough water for 30 minutes.
  2. Once they swell, strain and keep aside. You can also refrigerate the soaked seeds.
  3. Prepare the falooda sev according to package instructions.
  4. If cooking them then cook on medium-low to medium heat adding water as needed.
  5. Once the falooda sev are softened, rinse them in water. Drain any extra water and keep them aside. Let them cool completely.
  6. Remove the kulfi from the moulds. Slice them into 2 or 4 slices. Place each kulfi with its slices in a serving bowl or a small plate.
  7. Add 1 tablespoon sabja seeds on top of the sliced kulfi pieces in the bowl.
  8. To with 1 to 1.5 tablespoons of the cooked falooda sev.
  9. Pour ½ tablespoon of rose syrup. Sprinkle the chopped nuts or preferred dry fruits.
  10. Serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.