Creamy falooda ice cream sundae

2 servings
30 min
10 min
Very Easy


Number of serving: 2
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


  • 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


Creamy Falooda Ice Cream Sundae, photo 1Creamy Falooda Ice Cream Sundae, photo 2Creamy Falooda Ice Cream Sundae, photo 3



Aparna Vijay, 07/01/2010

Wow! looks delicious..

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