Kulfi Falooda Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Soak the basil leaves in water, refrigerate until use. Cook sugar let caramelize in a pan and then add a cup of water. Add milk, mix and bring it to boil. Add green cardamoms and rose water, cook until milk is reduced to half & thickens and keep stirring in between. Let the mixture cool and refrigerate for 2 hours. Assembling: In serving glass, add basil seeds, ice cubes crushed, condensed milk, rose syrup, faloodasev, almonds & pistachios, ice cream scoops, prepared milk, almonds & pistachios & serve..

Method :

Mix flour, eggs and milk and whisk, add oil, water and make a smooth batter for thin crepes, let stand for a while and then heat a crepe pan, brush with oil or butter and cook a ladle-full of crepe batter, for a minute on each side and then layer on a plate with greaseproof paper in between so they don’t stick. Serve with maple syrup or honey or chocolate sauce.
Ingredients for filling:

Method :
Heat olive oil. Add onion and cook. Add spinach one handful at a time, cooking until wilted before adding next handful. Add lemon juice, chili sauce, salt and pepper. Transfer to a bowl and fold in feta cheese. Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe. Fold other half over, then fold both halves over to form a quarter circle. Repeat with remaining crepes and filling. Return pan to medium heat and add butter, swirling until melted. Add crepes and cook, swirling occasionally, until well browned and crisp. Flip crepes and cook on second side until browned and crisp. Transfer to a serving platter, garnish with parsley and serve.

Method:
Whisk all the ingredients except almonds until combined. Allow the mixture to cool. Transfer to individual serving size bowls. Lastly sprinkle with almonds and serve.