Kulfi Faluda
Veg
Lucknow's most iconic dessert — dense, slow-frozen kulfi (saffron, pistachio, or malai flavour) served over chilled rose faluda noodles and basil seeds, drenched in rose milk.
Cuisines
Awadhi
Mughlai
Delhi
Best for
Snacks
Dinner
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
| 500 ml | full-fat milk |
| 100 grams | sugar |
| 1/4 teaspoon | cardamom powder |
| 10 grams | pistachios, chopped |
| 10 grams | almonds, chopped |
| 1 tablespoon | rose syrup |
| 50 grams | faluda sev |
| 1 tablespoon | basil seeds |
| 500 ml | water |
Instructions
- 1 In a heavy-bottomed pan, bring the milk to a boil, then simmer on low heat, stirring occasionally, until it reduces to half.
- 2 Add sugar and cardamom powder to the reduced milk, mix well, and continue to simmer for another 5 minutes.
- 3 Remove from heat, let it cool slightly, then pour the mixture into kulfi molds and freeze for at least 6 hours or until set.
- 4 Soak basil seeds in water for 30 minutes until they swell, then drain and set aside.
- 5 Cook faluda sev in boiling water for 5 minutes or until soft, then drain and rinse with cold water.
- 6 To serve, unmold the kulfi and place it in serving bowls.
- 7 Top with prepared faluda sev, soaked basil seeds, and a drizzle of rose syrup.
- 8 Garnish with chopped pistachios and almonds before serving.
Tips
For a richer taste, add a few strands of saffron to the milk while reducing it.