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Light and Frothy Raspberry Faluda
[Photograph: Max Falkowitz]
Faluda, like many Indian sweets, can be a heavy, super-sweet affair. There's a place for it, but not during the first days of spring. This version froths puréed raspberries with milk (though you could as easily use yogurt, half-and-half, or melted kulfi ice cream). You could sweeten it as much as you like, layer it with whipped cream, or spike it with ginger and cardamom. This lighter version just adds a garnish of candied ginger, which you could also dice up and add to the basil seed.
Light and Frothy Raspberry Faluda
About This Recipe
| Yield: | serves 2 people |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | blender or food processor |
| This recipe appears in: | Spice Hunting: Chewy Drinks with Basil Seed |
| Rated: |  |
Ingredients
- 1 cup (about 4 ounces) raspberries, cold
- 1 cup whole milk, cold
- 2 tablespoons honey, or to taste
- 2 teaspoons basil seed, soaked for 10 minutes in six tablespoons water
- 2 slices candied ginger, for garnish
Procedures
-
1
Puré raspberries in blender until smooth, then blend in milk and honey until a light froth forms. Divide into two glasses, stir in soaked basil seeds, and garnish rim with a slice of candied ginger. Serve chilled.
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