This dish is also made in Iran and India, however this recipe is inspired by the version made in Pakistan.
- 60 g (⅓ cup) basil seeds (takmania) (see Note)
- 60 g falooda sev noodles (see Note), broken into 8 cm lengths
- 250 ml (1 cup) rose syrup (rooh afzah) (see Note), or to taste, plus extra, to serve
- 8 scoops vanilla ice-cream or kulfi (see Note)
- 500 ml (2 cups) cold milk
- 4 basil sprigs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 2 hours
You will need four 350 ml glasses for this recipe.
Place basil seeds in a bowl and cover well with water. Soak for 2 hours, then strain through a fine sieve or muslin-lined bowl.
Meanwhile, cook noodles in a small saucepan of boiling water for 3 minutes or until tender. Drain, refresh, then drain again.
Divide noodles among serving glasses. Evenly spoon over rose syrup, then reserved basil seeds. Place 2 scoops of ice-cream in each glass and pour over milk. Drizzle over extra rose syrup, then top with a basil sprig and serve immediately.
• Basil seeds (takmania), falooda sev noodles and rose syrup (rooh afzah) are from Indian and Middle Eastern food shops.
• Kulfi is a type of ice-cream made from sweetened, evaporated milk. You can make your own or use regular ice-cream.
Photography by Chris Chen