Serious Eats: Recipes

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.

Printed from http://www.seriouseats.com/recipes/2011/04/light-and-frothy-raspberry-faluda-falooda-indian-dessert-beverage-recipe.html

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