Creamy falooda ice cream sundae

Ingredients

• Whole Milk or Low Fat Milk - 2 cups
• Basil Seeds – 1/2 - 1 tsp
• Vanilla Ice Cream – 1/2 cup
• Vermicelli – handful
• Rose or Saffron Syrup – 5 tbsp (Saffron Syrup recipe below)
• Sugar – 1 1/2 tbsp or to taste
• Cardamom Powder - 1 pinch
• Pistachios – 1 tsp (coarsely ground), to garnish
• Strawberry Jello - Ready made, or Homemade
• Vanilla Ice Cream or Indian Kulfi- 2 1/2 scoops, for serving

Preparation

• Soak the basil seeds in water for 30 mins - 2 hours. Boil 2 cups of water and add vermicelli - boil for 3 minutes. Heat the milk and bring to a slow boil. Add cardamom powder, sugar and rose syrup to the milk and mix well. Strain the vermicelli and add it to the milk. Cool to room temperature, and place in the refrigerator for a few hours. Strain the basil seeds and add to the chilled milk mixture. Now add 1/2 scoop of vanilla ice cream or malai kulfi and dissolve it in the milk.
  In a couple of tall glasses, add 1 scoop of vanilla ice cream or Kulfi and then pour the chilled milk mixture over it. Insert a long spoon and garnish with the coarsely ground pistachios and serve immediately

Questions

Photos of members who cooked this recipe

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