kulfi Sundae

When the weather heats up outside...you can cool yourself with this fast and easy recipe. Try this recipe at home and  let me know how it turned out.

Kulfi Falooda Sundae
Serves 4

2 teaspoons falooda seeds or takmaria (basil) seeds
8 ounces Chinese noodles or falooda sev
4 cups milk
4 to 6 tablespoons rooafzah syrup (available in any Indian food store)
Crushed ice
1 quart kulfi
Chopped nuts, for garnish

Soak the falooda seeds in water for at least 1 hour. Set aside. Boil the noodles or falooda sev in water for about 15 minutes. Drain the water and add 2 cups of milk. Simmer over low heat for about 5 to 10 minutes until the noodles are soft. Immediately transfer the noodles to an ice bath to cool.
To assemble, set out 4 tall, clear glasses. To each, add a quarter of the noodles, 1 tablespoon rooafzah, 1/2 cup of milk, a quarter of the seeds and a little crushed ice. Stir. (Rooafzah is very sweet, so you don't need any additional sugar.) Top off the glass with 2 small scoops of kulfi and pour a little rooafzah along the sides. Garnish with chopped nuts.