Light and Frothy Raspberry Faluda Recipe

Max Falkowitz
Light and Frothy Raspberry Faluda Recipe
*
  • Yield:serves 2 people
  • Active time:5 minutes
  • Total time:5 minutes
  • Rated: 5.0
This recipe appears in:
Spice Hunting: Chewy Drinks with Basil Seed

[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.

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

Directions

  1. 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.

Max Falkowitz
Editor Emeritus

As a native of Queens, New York, Max developed an early hunger for dosas, dumplings, and Korean barbecue. Now he explores the city's evolving international food world by day and night. When not slurping noodles over a rickety table, he's in the kitchen tinkering with his ice cream maker on a never-ending quest to develop the best ice cream-making techniques.

Filed Under
Show 1 Comment