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Ingredients
- 1 cups low fat milk
TIP: If you use whole milk, you should add some water to achieve a thinner consistency. - 1 pinch saffron
- 1/2 teaspoon ground cardamom
- 1/4 cup sugar
- 1 handful pistachios (or any nuts of your choice)
- 1 tablespoon tukmaria (sweet basil seeds)
- 1 small handful falooda sev (sago starch vermicelli)
- 1/2 cup rose syrup
- kulfi (kesar pista or vanilla flavor)
Instructions
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Step 1
Boil 4 cups of milk on medium heat for about 5 to 7 minutes until frothy. Add 1 pinch saffron and mix.
TIP: Adding saffron to hot liquids helps release the color of the saffron. - Step 2 In a small pot, boil water to cook the falooda sev. Cut the noodles in half with scissors then place the noodles in the pot of boiling water and boil for 4 to 5 minutes on medium heat.
- Step 3 After the milk has boiled, add ground cardamom and sugar. Remove the milk from the heat and allow it to fully cool, then place in the refrigerator.
- Step 4 Strain vermicelli noodles and pour cold water over them while still in the strainer to prevent the noodles from sticking together. Set aside.
- Step 5 Soak tukmaria (sweet basil seeds) in room temperature water for at least 20 to 30 minutes. You want the seeds to fully hydrate.
- Step 6 Roughly chop the nuts of your choosing. Pistachios or almonds are the traditional choices, but any nuts will do.
- Step 7 In a tall glass, add 1 tablespoon of rose syrup, one scoop of kulfi, the strained Tukmaria, chopped nuts, and falooda sev. Pour cold milk over the ingredients to fill the glass and serve immediately with a spoon and straw.
