Cardamom Kesar Badam Pista Faluda
- 1 and ½ cups milk
- 2 tablespoon sugar
- A handful of fine vermicelli
- 2 teaspoon basil seeds
- 7 nos almonds badam
- 10 strands saffron
- ⅛ teaspoon Simba Mbili cardamom powder
- Ice cream of your choice
- Take a handful of fine vermicelli, boil water and add to it. Water should be little more than the immersing level.
- Cook until soft. Rinse it well, drain and set aside.
- Crush almonds coarsely using a mortar and pestle, set aside.
- Now add half of the crushed almonds along with crushed saffron and sugar.
- Now pour into serving jug and cool down.
- Refrigerate for at least an hour.
- Soak basil seeds in water.
- Take the serving glass, it’s better to freeze the glass for few mins.
- Then add 2 spoon full of soaked basil seeds.
- Then add cooked vermicelli.
- Add crushed almonds.
- Add kesar badam milk.
- Add a scoop of ice cream,
- Sprinkle few saffrons, chopped almonds and add a cherry on top.
- Serve kesar falooda chilled!
