Triple Delight Sundae: Fruit Custard, Sabudana Kheer, & Falooda
2 hours
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About Triple Delight Sundae: Fruit Custard, Sabudana Kheer, & Falooda
Indulge in this innovative Triple Delight Sundae, a layered dessert masterpiece combining the vibrant flavors of fruit custard, creamy sabudana kheer, and refreshing falooda. Each layer offers a unique textural and taste experience, creating a truly unforgettable dessert.This recipe is a culmination of my latest culinary experiment – a playful fusion of familiar Indian desserts. It's surprisingly easy to make, using readily available ingredients and simple techniques. Perfect for a special occasion or a delightful treat for yourself!Prepare to impress your family and friends with this show-stopping sundae that’s as exciting to create as it is to savor. Get ready for a delightful explosion of tastes and textures!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Fruit Custard
For the Sabudana Kheer
For the Falooda
- 1 package Falooda follow package instructions
- 2 tbsp Sugar adjust to taste
- 1/4 tsp Cardamom powder
- 1/4 tsp Pistachio Extract optional, or coloring
- 1/4 cup Almonds finely chopped
- 1 scoop Vanilla Ice Cream
Instructions
Prepare the Fruit Custard
- In a saucepan, heat the milk until it just begins to boil. In a separate bowl, whisk together the custard powder with a little cold milk to form a smooth paste. Gradually add this paste to the warm milk, whisking constantly until the custard thickens. Stir in the sugar and cardamom powder. Remove from heat and let cool completely.
Combine Fruit and Custard
- In a large bowl, gently combine the cooled custard with the chopped apples, bananas, grapes, papaya, almonds, cashews, and pistachios. Refrigerate until ready to serve.
Prepare the Sabudana Kheer
- Soak the sabudana (sago) in water overnight. Drain thoroughly. Heat the milk in a saucepan until it boils. Reduce heat, add sugar, and cardamom powder. Stir in the soaked sabudana and chopped almonds. Cook until the sabudana is translucent and the kheer thickens. Stir in saffron strands at the end. Let cool.
Prepare the Falooda
- Follow the instructions on your falooda package. Typically, this involves cooking the falooda in water with sugar, cardamom powder, and pistachio extract or coloring until tender. Let cool completely.
Assemble the Triple Delight Sundae
- Layer the fruit custard, sabudana kheer, and falooda in a tall glass or bowl. Top with a scoop of vanilla ice cream and a drizzle of milk if desired. Garnish with chopped nuts and serve immediately.
Recipe Notes
Expert Tips for the Perfect Triple Delight Sundae
- For a richer fruit custard, use full-fat milk and add a teaspoon of vanilla extract.
- To prevent the sabudana kheer from becoming too thick, add a little extra milk if necessary.
- If your falooda is too sweet, adjust the sugar in the recipe accordingly.
- Feel free to experiment with different fruits and nuts to customize your sundae to your liking. Mangoes, cherries, or shredded coconut would be delicious additions!
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Recipe Nutrition
Calories: 2442kcalCarbohydrates: 177gProtein: 77gFat: 174gPolyunsaturated Fat: 52.2gMonounsaturated Fat: 104.4gCholesterol: 4mgFiber: 33gSugar: 101g
Jiya Makhija
Articles: 42
3 Comments
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Looks so incredible! Thank you for sharing.
Perfect dish! Can’t wait to cook it.
Such a tempting dish! Thank you.