Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Falooda (Vermicelli & Milk Dessert)

Traditional 6. Kashmiri Falooda recipe

🧺 Ingredients

• ½ cup thin vermicelli (50g, broken into 2-inch pieces)
• 1 cup whole milk (240ml)
• 1 cup condensed milk (300g)
• 1 cup heavy cream (240ml)
• ½ cup rose syrup (120ml) or strawberry syrup
• 2 tbsp sugar (25g)
• ½ tsp cardamom powder (1g)
• 3-4 saffron threads (0.4g), soaked in 2 tbsp warm milk
• 2 tbsp almonds (12g, sliced)
• 1 tbsp pistachios (8g, sliced)
• 1 tbsp cashews (8g, halved)
• 2 tbsp ghee (30g)
• Ice cubes (as needed)

👩‍🍳 How to make Kashmiri Falooda

1. Heat 2 tbsp ghee in pan on medium heat
2. Add vermicelli pieces, fry 3-4 min stirring constantly (vermicelli browns slightly, becomes fragrant)
3. Pour 1 cup whole milk into fried vermicelli
4. Cook on medium-low heat 5-6 min stirring occasionally (vermicelli softens, cooks in milk)
5. Add condensed milk, sugar, cardamom powder, stir well
6. Cook 3-4 min more until vermicelli is soft and creamy in consistency
7. Remove from heat, let cool slightly
8. Meanwhile, heat nuts: In small pan with 1 tbsp ghee
9. Add almonds, fry 1.5 min until golden
10. Add cashews, fry 1 min
11. Add pistachios, fry 1 min
12. Remove roasted nuts to plate
13. When vermicelli mixture is cool, fold in heavy cream gently
14. Layer: ½ cup vermicelli mixture over ice
15. Pour 3 tbsp rose syrup over vermicelli
16. Top with roasted nuts and saffron milk with threads
17. Serve very cold with spoon
18. Visual cue: Layered dessert with pink syrup visible, creamy vermicelli, roasted nuts on top, chilled, cold to touch, aromatic cardamom-saffron scent
19. ---

Track the macros of Kashmiri Falooda and 100s of Indian dishes with Nutri Macro India.