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.
Equipment
- 4 Individual cups or one 8" serving dish
- Heavy-bottomed saucepan
- Silicone spatula
- Star piping tip optional
- Piping bag optional
- Offset spatula
Ingredients
Kulfi
- 360 ml full-fat milk
- 75 grams sugar
- 1/2 tsp caradmom powder
- Pinch of saffron
- 180 ml full-fat milk
- 9 grams cornstarch/cornflour
Kulfi Whipped Cream
- 300 grams liquid whipping cream
- 300 grams homemade kulfi
Assembly
- 4 mini swiss roll cakes vanilla or strawberry
- 50 grams Rooh Afza syrup
- 100 grams gulkand rose jam
- 50 grams mukhwas sweet and savory mouth freshener
- 100 grams homemade kulfi
- 50 grams strawberries finely chopped
- Sweet saunf
- Basil seeds bloomed in water
Instructions
Kulfi
- Pour the milk into a heavy-bottomed saucepan and bring it to a boil over medium heat.
- Once boiling, add the sugar, cardamom powder, and saffron, and stir well.
- Lower the heat and let the milk simmer for 15–20 minutes, stirring regularly, until it reduces to about half.
- In a small bowl, mix a little milk with cornstarch to create a smooth slurry, then add the slurry to the saucepan and stir until fully incorporated.
- Continue cooking for another 5–10 minutes, stirring often, until the mixture thickens and develops a slight caramelized flavor. It should coat the back of a spoon.
- Remove from heat and chill completely in the refrigerator.
- Kulfi Whipped Cream: Combine the cooled kulfi with whipping cream and whip until it reaches medium peaks.
Assembly
- Arrange a layer of thinly sliced cake at the base of your serving dish, then drizzle generously with Rooh Afza syrup to soak the cake.
- Spread an even layer of gulkand (rose jam) over the cake, and add a layer of the homemade kulfi on top.
- Sprinkle some mukhwas over the kulfi for texture and flavor.
- Pipe or spoon a thick layer of kulfi whipped cream over everything, filling the dish or cups.
- Refrigerate for at least 2 hours to allow the layers to set.
- Before serving, garnish with colored fennel seeds (saunf), soaked basil seeds, chopped strawberries, and a drizzle of Rooh Afza. Serve chilled.
Notes
When making the kulfi, stir the milk frequently. This prevents it from catching at the bottom and ensures an even reduction.
Cool the kulfi completely before whipping. Warm kulfi can deflate the whipped cream.
Chilling before serving helps the flavors meld together and improves the texture.
You can prepare the kulfi a day in advance to make assembly quicker.
Storage: This trifle can be stored in the fridge for up to 3 days. Garnish only before serving.