This indulgent royal falooda or kulfi falooda is a popular South Asian layered milkshake made with kulfi (or ice cream), rose milk, basil seeds, and starch noodles.
Add sugar and water to a pot, and cook the mixture on low flame, stirring occasionally until the sugar has dissolved into the water. Add red or pink food color if using, and stir.
Turn off the heat, then add 1 ½ teaspoons of lemon juice.
Cool completely and stir in rose water or rose essence.
Kulfi Ice Cream
Add the ricotta cheese, evaporated milk and sweetened condensed milk to a blender and mix until smooth.
Stir in chopped almond and/or pistachio, cardamom and saffron, if using.
Pour mixture into an airtight container and freeze until firm.
Once firm, slice as desired.
Falooda Assembly
Soak the basil seeds (tukmaria) in 1 cup of water for 10-15 minutes, until they form a "gel coating". Set aside.
In a tall glass add 1-2 tablespoons of rose syrup, add falooda sev, basil seeds, and 1 slice of the kulfi ice cream.
Top the glass with milk.
Garnish with pistachios and almonds.
Serve with a straw and spoon.
Repeat for all.
Notes
Kulfi can be replaced with store-bought ice cream. Vanilla or pistachio ice cream would work best for this recipe
Rooh Afza is a rose sugar syrup found in many Indian/Pakistani stores.
Falooda Sev is a type of vermicelli noodles made with cornstarch, usually found at Indian/Pakistani stores.