What’s better than Indian style ice cream kulfi? A kulfi faluda where kulfi turns into a party of other yam ingredients and results in a decadently beautiful dessert. This post is about the easiest way to make this rich and delicious summer dessert consisting of faluda sev with kulfi, sabja seeds (sweet basil seeds), rose syrup and almonds. This is one of those cold desserts that is so hard to say no! A favorite with children as well as adults.
About Kulfi Faluda
Faluda and Kulfi are popular in most parts of India. They are ideal for summers as they are refreshing, cooling as well as extremely tasty.
But the combination of kulfi with faluda in this kulfi faluda takes the taste of these two distinct sweets to another level.
Basically, you can refer to a falooda as the Indian version of a western sundae (as it has different flavors and textures in the form of layers).
However, some components of a faluda can also be liquid. Therefore, you have to eat and sip the dish as a whole.
But this pairing of Kulfi Faluda is not the regular cross-over of sweet and drink that occurs in a basic Faluda recipe.
It is a cold sweet dish where kulfi plays the main role and is topped with other ingredients including faluda.
Since kulfi forms the base of this dish, you can get a flavored kulfi of your choice or a plain kulfi and then jazz it up with other ingredients.
This particular Kulfi Faluda is basically to show you how to put it together. The taste can be customized according to your preference.
Kulfi Faluda is a delightful, cool and filling dessert. Along with this, some popular variants are mango faluda and kesar pistachio faluda.
As I said earlier, the difference between a Kulfi Faluda and regular Faluda is that the latter is a dessert-drink and can be made with or without ice cream.
Whereas, a kulfi faluda is a frozen dessert, topped with faluda sev with rose syrup, nuts, dry fruits etc.
The faluda sev that is added to this particular dessert recipe is cornstarch vermicelli. You just need to prepare it according to the instructions on the pack.
For kulfi, you can make it at home or use one from the market. I usually make it with mawa, pistachio or mango kulfi during summer.
For its cooling properties, soaked sabja seeds (sweet basil seeds) are added to this Kulfi Faluda recipe.
You can check this post on how to use sabja seeds. Also almonds make it healthy and filling. Once the preparation is done, you need to combine everything in a serving bowl.
Note that in the step by step pictures below, pistachio kulfi is used and the final image of the dish is mango kulfi.
Step by step guide
How to make Kulfi Faluda
preparation
1. Soak ½ tablespoon of sabja seeds (sweet basil seeds, tukmaria seeds) in enough water for about 30 minutes or more.
As shown in the photo below, soaking for a while will soften the green beans and become gelatinous.
2. While the sabja seeds are soaking, start making ⅓ cup faluda sev as per the instructions on the pack. I had to cook in hot water.
Add water as needed to cook the faluda sev. Cook on medium-low to medium heat.
3. Cook Faluda sev until soft.
4. Now, strain the cooked faluda sev and wash it in running water. Cover and keep aside.
5.Also, after soaking for 30 minutes, drain the sabja seeds and keep aside.
Make Kulfi Faluda
6. Take frozen kulfi in a bowl. You can cut it in half or small pieces. The kulfi was melting as it was very hot here.
You can also add some malai (clotted cream) or whipping cream if you want. Now add 1 tablespoon of soaked and drained sabja seeds.
8. Then, add 1 to 1.5 tbsp of the prepared faluda sev.
9. Pour in some rose syrup, about ½ tablespoon or more if you like.
10. Garnish with chopped nuts and dry fruits of your choice. I added some chopped cashews and pistachios.
11. Serve Kulfi Faluda immediately. Make it in batches like this and serve this delicious dessert straight away.
Expert tips
- If you don’t have faluda sev, you can use semolina/semolina vermicelli or whole wheat vermicelli instead. Cook them according to package directions until soft.
- In place of jaggery seeds, you can also use chia seeds. Soak them in water until soft. Then strain all the soaked chia seeds and add them to your kulfi faluda.
- Be sure to cook the phaluda sev according to the package instructions. Some are done by simply soaking in warm water while some require cooking.
- You can use any kulfi of your choice for this recipe. Some of the options are Malai Kulfi, Chocolate Kulfi, Pan Kulfi, Kesar Kulfi, Kamala Kulfi, Pista Kulfi, Mawa Kulfi as well as Mango Kulfi.
- While serving, you can add some malai (clotted cream) or fresh cream over the kulfi to make it richer.
- You can also add some tutti frutti, glazed cherries or chopped fruits as a garnish to this Kulfi Faluda.
More drink recipes to try!
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Kulfi Faloda
Kulfi Faluda is a rich summer dessert made with kulfi (frozen Indian ice cream) topped with faluda sev, sabja bij (sweet basil seeds), rose syrup, almonds and dry fruits. Here the kulfi becomes a feast of other yam ingredients and results in a decadently beautiful dessert.
Q. Time 40 minutes
total time 40 minutes
Prevent your screen from going dark while making the recipe
Soak sabja seeds in enough water for 30 minutes.
When it swells, strain it and keep it aside. Soaked seeds can also be kept in the refrigerator.
Prepare faluda sev according to package instructions.
Cook them on medium-low to medium heat, adding water as required when cooking them.
When the faluda sev becomes soft, wash it in water. Drain off any excess water and set aside. Let them cool completely.
Remove the kulfi from the mold. Cut them into 2 or 4 slices. Place each kulfi with its slices in a serving bowl or on a small plate.
Add 1 tablespoon of sabja seeds on top of the chopped kulfi pieces in the bowl.
Add 1 to 1.5 tbsp of cooked faluda sev.
Pour half a tablespoon of rose syrup. Sprinkle with chopped nuts or dried fruit of choice.
Serve immediately.
- If you don’t have faluda sev, you can use semolina/semolina vermicelli or whole wheat vermicelli instead.
- Instead of sweet basil seeds, easily swap with chia seeds.
- You can use any kulfi of your choice for this recipe. I like to make mango kulfi as well as pistachio kulfi, mawa kulfi.
- While serving, you can add some malai (clotted cream) or fresh cream over the kulfi to make it richer.
- You can also add some tutti frutti or glazed red cherries or chopped fruits as garnish.
nutrients
Kulfi Faloda
No. per job
calories 387 Calories from fat are 162
% Daily Value*
thick 18 grams28%
9 grams of saturated fat56%
Trans fat 0.003 g
2 grams of polyunsaturated fat
5 grams of monounsaturated fat
Cholesterol 58 mg19%
Sodium 142 mg6%
potassium 329 mg9%
carbohydrates 50 grams17%
2 grams of fiber8%
28 grams of sugar31%
protein 7 grams14%
Vitamin A 566IU11%
Vitamin B1 (Thiamine) 0.1 mg7%
Vitamin B2 (riboflavin) 0.3 mg18%
Vitamin B3 (niacin) 0.4 mg2%
Vitamin B6 0.1 mg5%
Vitamin B12 1µg17%
Vitamin C 1 mg1%
Vitamin D 0.3 µg2%
Vitamin E 1 mg7%
Vitamin K 2 µg2%
calcium 187 mg19%
Vitamin B9 (folate) 10 μg3%
iron 1 mg6%
magnesium 37 mg9%
Phosphorus 214 mg21%
zinc 1 mg7%
* Percent Daily Value is based on a 2000 calorie diet.
This Kulfi Faluda recipe has been updated from the archives first published in June 2014 and republished in May 2023.
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