kulfi falooda

kulfi falooda is my favorite summer sundae. pistachio kulfi drowning in cold almond-pistachio milk with alllll the toppings is a peak experience. other than my homemade version, tahoora ranks as my fav resto option. anyway, in celebration of pakistan day, stay cool w this one cuties 💖 🇵🇰

INGREDIENTS

For the falooda

1 cup boiled falooda sev (vermicelli), cooled and drained

3 tablespoons tukmaria (basil seeds), soaked in water for 2–3 hours and strained

½ cup Rooh Afza, to taste

1–2 scoops pista kulfi per serving, homemade or store-bought

(Want my homemade pista kulfi recipe? holla below!)

For the milk mixture

4 cups whole milk

¼ cup sliced almonds

¼ cup chopped pistachios

1 teaspoon cane sugar

4 green cardamom pods, lightly crushed

METHOD

Add the whole milk, almonds, pistachios, cane sugar, and cardamom to a saucepan. Bring to a gentle simmer and cook until the milk thickens slightly (to your preference) and becomes fragrant. Remove from heat.

Let the milk cool to room temperature, then refrigerate until thoroughly chilled.

Prepare your serve-ware. Use tall glasses or your favorite dessert serving dishes.

Add a layer of boiled falooda sev to the bottom.

Spoon in the soaked and strained tukmaria (basil seeds).

Drizzle generously with Rooh Afza.

Add a scoop or two of pista kulfi.

Pour the chilled almond-pistachio milk over the kulfi.

Finish with extra chopped pistachios or sliced almonds, if desired, and serve immediately.

It’s dad approved. Enjoy!

Tip: Keep all the components chilled before assembling so the kulfi stays firm while you layer the sundae.