Falooda Pakistani Ice Cream Sundae Float Recipes

FALOODA RECIPE

Steps:

• Place the milk, sugar and cardamom in a small pan and bring to a boil, keeping a close eye on it, as it will suddenly rise.
• Cook on a gentle simmer for 15 minutes.
• Scoop the cardamom skin out and pour the milk into a fresh bowl/jug. The cardamom seeds will be at the bottom of the pan for easy removal. Place in the fridge to chill for at least 4 hours.
• Soak the basil seeds at room temperature water for 2 hours.
• To soften the sev/vermicelli, cook in simmering water for 5 minutes, drain and set aside.
• Essentially, we'll divide everything up into 2 and add them to the serving glasses.
• Place a tsp of seeds into each glass.
• Divide the sev into the 2 glasses too.
• Pour 1 tsp of rose syrup over the sev in each glass.
• Gently, pour the milk into the glass, not quite to the top. Pouring the milk over the back of a tsp ensures as little disturbance to the syrup as possible.
• Top with a scoop of ice cream.
• Scatter some nuts and rose petals.
• Add the noodles, the basil seeds and the rose syrup to the milk and stir well.
• Divide the mix into 2 glasses.
• Top with ice cream.
• Scatter the nuts and rose petals all over the top.
• Serve immediately.

FALOODA (PAKISTANI ICE CREAM SUNDAE FLOAT)

Steps:

• Soak basil seed for 2 hours and drain water. They will swell and look like little eyeballs.
• Boil noodles and drain and cool.
• Make in 3 individual glasses.
• You will be dividing all ingredients between 3 glasses.
• Add noodles.
• Add kulfi cut in small pieces.
• Add Basil seeds.
• Add Rose syrup.
• Add milk.