SAFFRON FALOODA

Total time required : 25 minutes

No. Of serving : 2-3

INGREDIENTS:

 Milk – 2 cups
 Sugar – 1/4 cup
 Water – 1/4  cup
 Saffron – 25-30 strands
 Basil seeds / Sabja seeds – 2 tsp
 Vermicelli – 1/2 cup
 Pistachios – for garnishing
 Kesar pista ice-cream – 4 scoops

METHOD:

1. Take basil seeds in a bowl, add enough water and let it be soaked for 20-25
minutes. Later strain excess water and keep aside. It would have increased in
quantity.

2. Cook vermicelli adding water until it becomes soft. Drain excess water and keep
aside.

  

3. Boil sugar and water in a pan. Once the sugar dissolves, add saffron and boil until
it becomes thick golden yellow syrup. This is saffron syrup.

4. Boil milk and let it cool. Once all the preparation is over, we can assemble the
falooda.

5. Take a tall serving glass, pour 2 tbsp of saffron syrup followed by 2 tbsp of soaked
basil seeds and vermicelli each.

6. Now pour the cooled milk until it reaches 3/4th of the glass. Top with 2 scoops of
ice cream.
  

7. Garnish with few strands of saffron and chopped pistachios.

8. Serve immediately and enjoy.

NOTE:

 You can use any flavor of ice cream but Kesar pista ice cream adds more
of kulfi taste to falooda.
 I have used leftover gulab jamun sugar syrup, added little more saffron to
it and boiled again for a minute.
 I have used rice vermicelli as I didn’t have falooda sev that time. You can
add falooda sev to the recipe.