Badam Gulkand Falooda Dessert
Ingredients
- 1/4 cup Australian almonds
- 10-12 almonds for garnish
- 1 liter milk
- 3 tablespoons condensed milk
- 1-2 tablespoons gulkand
- 1/2 cup corn flour
- 1.5 cups water
- Basil seeds
- Gulkand for layering
- Vanilla or rose ice cream
- Dried rose petals
- Spiced almonds
- Chopped betel leaves
Preparation
Soak 1/4 cup of Australian almonds in warm water for 2-3 hours.
Once soaked, grind the almonds into a smooth paste.
Slice 10-12 additional almonds for garnish.
In a saucepan, heat 1 liter of milk until it boils and add the almond paste and 3 tablespoons of condensed milk.
Let it simmer on medium flame for about 15 minutes until the mixture thickens, stirring regularly.
Incorporate the sliced almonds into the thickened milk and let it cool to room temperature, then mix in 1-2 tablespoons of gulkand and refrigerate.
For the falooda sev, combine 1/2 cup of corn flour with 1.5 cups of room-temperature water, stir until lump-free, and cook over low-medium heat for about 10 minutes until thick and transparent.
Cool slightly and extrude through a sev maker into iced water.
In serving glasses, layer with gulkand, soaked basil seeds, falooda sev, and pour in the almond mixture.
Top off with a scoop of vanilla or rose ice cream, and garnish with dried rose petals, spiced almonds, and chopped betel leaves, then serve chilled.
Notes
This dessert promotes wellness by supporting digestion and helping with blood sugar and blood pressure through the benefits of gulkand and Australian almonds.
