Pan Falooda Trifle

Inspired by a classic Pan Kulfi, this Pan Faloofa Tirfle made with layers of soft cake, Rooh Afza, gulkand, homemade kulfi, and a delicious, creamy kulfi cream will take you straight back to the streets of India with its nostalgic flavor.

Kulfi is one of the most nostalgic South Asian desserts. If you’ve never had it, kulfi is a South Asian ice cream made with sweetened, caramelized milk that comes in different flavors like saffron, almond, mango, and more.

But my personal favorite is a Pan kulfi. Pan is a popular street food from South Asia and carries quite a unique flavor profile. It’s basically loads of sweet elements like rose jam, sweet mouth freshener, and a lot more, wrapped in a betel leaf. Trust me, it’s one of the tastiest combinations ever. And a Pan kulfi takes these elements and adds them to a classic milk kulfi.

And for this unique trifle, we’re combining the best of these two flavors to create a delicious but simple trifle with layers of soft cake, Rooh Afza, gulkand (rose jam), sweet and savory mouth freshener (mukhwas), homemade kulfi, and a delicious and creamy kulfi whipped cream.

It looks like the most fun dessert, tastes delicious, but is super simple to make.

Let’s get into the details of the recipe.

PS: If you love fusion desserts, check out these recipes!

• Pan Mousse Trifle
• Mango Kulfi Mousse
• Rooh Afza Trifle

Why You’ll Love This Recipe

• No-bake and easy to assemble.
• Made with traditional falooda and paan-inspired flavors.
• Perfect make-ahead dessert for hosting.
• Beautiful layered presentation.
• Customizable with store-bought or homemade cake.

Ingredients

For the Kulfi

• Milk
• Sugar
• Cardamom powder
• Saffron strands
• Cornstarch
• Extra milk (for slurry)

For Kulfi Whipped Cream

• Chilled homemade kulfi
• Whipping cream

For Assembly

• Swiss roll or vanilla pound cake (store-bought or homemade)
• Rooh Afza syrup
• Gulkand (rose jam)
• Mukhwas (sweet fennel mix)

For Garnish

• Sweet fennel seeds (saunf)
• Bloomed basil seeds (sabja)
• Finely chopped strawberries
• Rooh Afza drizzle

Homemade Kulfi

The kulfi is the only element in this dessert that has to be made from scratch. And although it takes a little time, the process is quite simple. You basically have to cook the milk with sugar until it caramelizes and thickens.

My only tip is not to be distracted during this process and mix the milk often so that it does not burn.

Here are the steps for making the homemade kulfi.

• Place the milk in a heavy-bottomed saucepan and let it come to a boil on medium heat.
• Once it starts boiling, add the sugar, cardamom powder, and saffron, and mix until combined, then lower the heat and let it cook for 15-20 minutes, until the mixture reduces by half. Keep mixing with a spatula throughout the process to prevent the milk from burning.
• Make a cornstarch slurry in a bowl by mixing the remaining milk with the cornstarch, then add it to the boiling milk and mix until combined.
• Continue cooking the Kulfi for another 5-10 minutes, mixing often, until it caramelizes and thickens enough to coat the back of a spoon.
• Take it off the heat and store it in the fridge until ready to use.
• To make the Kulfi whipped cream, whip the cream with the cooled Kulfi until it reaches medium peaks.

Assembly

This trifle can be assembled in individual cups or a large serving dish, based on your preference. I recommend using store-bought Swiss roll or vanilla pound cake at the base, but you can also make it at home.

Here are the steps for assembling the trifle.

• Place thinly sliced cake pieces at the base of the dish and top them with Rooh Afza syrup.
• Add the gulkand (rose jam) on top and spread it evenly.
• Top the jam generously with homemade kulfi, then add a sprinkle of mukhwas (sweet and savory mouth freshener).
• Pipe a big swirl of the kulfi whipped cream, filling the cup or dish to the top, then let the trifle chill in the fridge for 2 hours until the layers are set.
• Before serving, top the trifle with sweet, colored fennel seeds (saunf), bloomed basil seeds, finely diced strawberries, and a drizzle of Rooh Afza, and serve cold.

The flavors of kulfi and pan come together beautifully in this trifle and create the perfectly balanced dessert. It’s easy to make, not too sweet, and the flavors are unique and delicious. Everyone will be asking for seconds!

FAQs

Can I make this without gulkand?
Yes, but gulkand adds that signature paan flavor. You can substitute with rose jam or skip it for a milder version.

Can I use store-bought kulfi?
You can, but homemade kulfi gives a richer, more authentic flavor.

Can I make this in advance?
Yes! This is actually better when made ahead and chilled for a few hours or overnight.

What cake works best?
Soft sponge, Swiss roll, or vanilla pound cake all work well since they absorb the syrup nicely.

Ready to get started? Let’s go!

PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.

If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!

Until next time!