Kesar Falooda (Saffron Pista Falooda)

Steps

1. 1

   Soak the sabja seeds in water for 20 to 30 minutes or until they swell and become gelatinous. Strain and set aside.

2. 2

   Prepare the falooda sev according to the package instructions. Some varieties only need soaking in warm water, while others must be cooked in boiling water until softened.

3. 3

   Drain and let the sev cool completely. Rice vermicelli or wheat vermicelli can be used as a substitute.

4. 4

   Coarsely crush the pistachios in a mortar and pestle and keep aside.

5. 5

   In a small saucepan, combine the milk and sugar. Add the crushed pistachios and crushed saffron strands.

6. 6

   Gently heat the milk on low heat, stirring until the sugar dissolves. Do not boil the milk.

7. 7

   Once infused with the saffron flavor, remove from the heat and let it cool completely. Refrigerate if assembling the falooda later.

8. 8

   Add a layer of soaked sabja seeds to a serving glass.

9. 9

   Add a layer of the prepared falooda sev.

10. 10

    Add a few ice cubes.

11. 11

    Pour in some of the cooled saffron milk.

12. 12

    Repeat with another layer of sabja seeds and falooda sev.

13. 13

    Top with ice cream. You can use vanilla ice cream, kesar ice cream, pista ice cream, kulfi or malai kulfi.

14. 14

    Garnish with sliced or chopped pistachios and almonds or cashews.

15. 15

    Serve Kesar Falooda immediately. Assemble the remaining servings in the same way.