Kulfi falooda is a rich summer dessert with kulfi and topped with falooda, sabja seeds, rose syrup and dry fruits.
a few chopped pistachios,
almonds or cashews
Soak the sabja seeds in enough water for 30 minutes.
Once they swell, strain and keep aside. You can also refrigerate the soaked seeds.
Prepare the falooda sev according to package instructions.
If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. Drain and keep them aside. Let them cool completely.
Add 1 tbsp sabja seeds in a bowl or serving plate.
Add 1 to 1.5 tbsp falooda sev.
Remove the kulfi from the moulds. Slice them into 2 or 4 slices. Place each kulfi with its slices on top of the falooda and sabja seeds.
Pour 1/2 tbsp of rose syrup. Sprinkle the dry fruits.
If you don't have falooda sev, then you can use semolina/sooji vermicelli or whole wheat vermicelli instead.
full recipe -