Sounds weird, looks weirder, tastes delightful.Gather Journal Kulfi Falooda
A dear friend’s mom, Manjula Mehta, introduced us to kulfi falooda, the chilled Indian treat that’s a ubiquitous presence on the streets of Delhi when the temperature rises. We tweaked her recipe to lose the cooktop time—slaving over a hot stove is not where we want to be come summer—and added mango purée to our kulfi ice cream, before topping it with a stream of rose syrup, crushed pistachios, and a twirl of slippery noodles. Sounds so wrong, but tastes so right.
serves 6 to 8
Whisk together condensed and evaporated milks, heavy cream, mango purée, and cardamom in a large bowl. Pour into molds (a ramekin will do the job) and freeze overnight.
Cook noodles according to package directions. Drain, then chill in a bowl of cold water. Drain again.
Unmold kulfis into serving bowls and top with noodles, a drizzle of rose syrup, and a sprinkling of pistachios.