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.
- 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
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.
blender or food processor