This is sort of Irani café version of a knickerbocker glory. Apparently Kyani and Co, first dreamt up this unusual dessert-drink combination. Badshah, near Crawford Market, serves a famous one.
This can be enjoyed as a dessert or a drink. If you can't find basil seeds, use chia seeds; they're almost the same.
4 servings
25 grams White falooda noodles
1.5 tsp Basil seeds (tukmaria) or Chia seeds
60 ml condensed milk
190 ml evaporated milk
35 ml rose syrup
4 malai kulfis
METHOD
Break the falooda noodles into a few pieces each. Cook as per the pack instructions (usually boiling in water for 2–3 minutes); once cooked you should be able to cut the noodles with a spoon without too much trouble.
Soak the cooked noodles in a bowl of cold water for 10 minutes then drain well.
Put the basil seeds into a small bowl. Add 2 tbsp water and leave to soak for 15 minutes; the seeds should swell up. Drain well.
Mix together the condensed and evaporated milks.
To assemble, take four wide glasses. Place a heaped teaspoonful of noodles in each glass to cover the bottom and dot with a pinch of the basil seeds. Drizzle 1–2 tsp rose syrup into each glass, then top with 60ml of the milk mixture.
Remove the kulfis from their moulds, chop each one into bite-sized pieces and add to the glasses. Add a final flourish of noodles and basil seeds to each, just enough for decoration, then sprinkle with crushed pistachios and serve.
We hope this recipe adds sweetness to your Navroz celebrations. Navroz Mubarak to you and your loved ones.
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