A Kulfi Falooda where the kulfi becomes a part of a party of other yum ingredients, and results in a decadently beautiful dessert. This post is about the easiest way of preparing this rich and delicious summer dessert which has kulfi topped with falooda sev, sabja seeds, rose syrup and dry fruits. This is one of those cold desserts that is very hard to say no to! A loved one by kids as well as adults alike.
Falooda and kulfi are popular in most regions of India. These are ideal for summers as they are refreshing, cooling as well as super tasty. But the combination of kulfi with falooda in this Kulfi Falooda takes the flavors of both these individual desserts to another level.
Kulfi falooda is a delicious, cooling and filling dessert. I have also posted the step by step recipe of Mango falooda. The difference in kulfi falooda and regular falooda is that whereas regular falooda is a dessert drink made with or without ice cream. Kulfi falooda is a frozen dessert, topped with falooda sev along with rose syrup and dry fruits.
Falooda sev is corn starch vermicelli that is added in this dessert. Just prepare the falooda sev as per the instructions on the pack. Some get done by just soaking in warm water whereas some require cooking.
You can make the kulfi at home or buy from outside. I made this recipe many times in this summer season with mawa kulfi and Mango Kulfi.
Soaked sabja seeds (sweet basil seeds) are also added to this dessert for their cooling nature. You can check this post on How to use sabja seeds. Apart from it, dry fruits make it more healthy and filling. Once the prep is done, you just have to assemble everything in a serving bowl.
Note: recently I made kulfi falooda again. So updated the post with step by step pics. In the stepwise photos pista kulfi has been used instead of mango kulfi.
Step-by-Step Guide
How to make Kulfi Falooda
1. Soak ½ tablespoon sabja seeds (tukmaria seeds) in enough water for about 30 minutes or more.
2. When the sabja seeds are soaking, begin to prepare ⅓ cup falooda sev as per the instructions given in the pack. I had to cook them in hot water.
3. Cook till the sev softens.
4. Now strain falooda sev and then rinse in running water. Keep aside covered.
5. Also strain the water from the soaked sabja seeds and keep them aside.
6. Take kulfi in a bowl. You can slice it into halve or small pieces. Due to it being very hot here, the kulfi was melting. You can also add some malai if you want. Now add the soaked sabja seeds.
8. Then add the falooda sev.
9. Pour rose syrup.
10. Garnish with chopped dry fruits. You can add chopped pistachios or almonds or cashews as per your preferences.
11. Serve kulfi falooda immediately.
Few more beverages for you!
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kulfi falooda
Kulfi falooda is a rich summer dessert with kulfi and topped with falooda, sabja seeds, rose syrup and dry fruits.
Prep Time 40 mins
Total Time 40 mins
Prevent your screen from going dark while making the recipe
Soak the sabja seeds in enough water for 30 minutes.
Once they swell, strain and keep aside. You can also refrigerate the soaked seeds.
Prepare the falooda sev according to package instructions.
If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. Drain and keep them aside. Let them cool completely.
Add 1 tbsp sabja seeds in a bowl or serving plate.
Add 1 to 1.5 tbsp falooda sev.
Remove the kulfi from the moulds. Slice them into 2 or 4 slices. Place each kulfi with its slices on top of the falooda and sabja seeds.
Pour 1/2 tbsp of rose syrup. Sprinkle the dry fruits.
Serve immediately.
- If you don’t have falooda sev, then you can use semolina/sooji vermicelli or whole wheat vermicelli instead.
- You can use your choice of kulfi for this recipe. I like to make it with pista kulfi, mawa kulfi as well as mango kulfi.
- At the time of serving, you can also add some malai or fresh cream on top of the kulfi to make it richer.
- You can even add some tutti frutti as a garnish in this Kulfi Falooda.
This Kulfi Falooda post from the archives first published in June 2014 has been updated and republished on December 2022.
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