Description
A no-bake Falooda Trifle featuring creamy kulfi mousse, sweet strawberries, and basil seeds layered with rose-syrup soaked cake. This easy dessert combines South Asian flavors with a classic trifle presentation.
Ingredients
Scale
- 2 cups Full-Fat Milk
- 1/2 cup Sugar
- 1/2 cup Khoya (Milk Solids)
- 3 tablespoons Cornstarch
- 1 teaspoon Cardamom Powder
- 1 pinch Saffron
- 1 cup Thick Cream
- 1 cup Liquid Whipping Cream
- 1 cup Homemade Kulfi
- 1/2 cup White Chocolate
- 2 tablespoons Basil Seeds
- 1 loaf Store-Bought Vanilla Pound Cake
- 1/4 cup Rose Syrup
- 2 cups Strawberries
Instructions
- Soak basil seeds in water for about 20 minutes until they swell.
- In a medium pot, combine milk, sugar, cornstarch, cardamom powder, saffron, and thick cream. Heat over medium heat, stirring constantly until thickened into a mousse. Cool to room temperature.
- In a separate bowl, whip the liquid cream until stiff peaks form. Gently fold this into the cooled kulfi mixture.
- Stir in the homemade kulfi and chopped white chocolate into the mousse.
- Layer pieces of pound cake drizzled with rose syrup, kulfi mousse, soaked basil seeds, and strawberries in serving cups.
- Repeat the layers until the cups are filled.
- Cover the trifles and refrigerate for at least 2 hours before serving.
- Garnish with extra strawberries and rose syrup if desired.
Notes
- For a vegan option, use non-dairy milk and coconut cream.
- Arrowroot powder can substitute cornstarch.
- Cinnamon can be used instead of cardamom powder.
- Turmeric can be used if saffron is unavailable.
- Dark chocolate can be used instead of white chocolate.
- Chia seeds can substitute basil seeds.
- Any sponge cake works well.
- Pomegranate syrup can be an alternative to rose syrup.
- Swap strawberries for any seasonal fruit.
- Store assembled trifles covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
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