GATHER JOURNAL

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Kulfi Falooda

Desserts from Issue 5 – Spring / Summer 2014 – Caravan

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



  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • 1 cup heavy cream
  • 1 cup canned, frozen, or fresh puréed mango
  • ½ tsp ground cardamom
  • 4 oz thin Asian rice noodles
  • 1 to 2 Tbsp Rooh Afza rose syrup or Royal Rose syrup
  • ½ cup pistachios, roughly chopped

  • 1

    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.
  • 2

    Cook noodles according to package directions. Drain, then chill in a bowl of cold water. Drain again.
  • 3

    Unmold kulfis into serving bowls and top with noodles, a drizzle of rose syrup, and a sprinkling of pistachios.