Kulfi Falooda

Step 1

Crack open the 4 cardamom pods by pressing them firmly with the flat side of a knife until they split open and release the black seeds inside.

Step 2

Pour the heavy cream into a bowl and use a whisk to stir the cardamom seeds and pods into the cream, breaking up the seeds slightly as you stir to release their flavor.

Step 3

Add the entire can of sweetened condensed milk to the cream and whisk everything together until smooth and uniform with no lumps, about 1 minute.

Step 4

Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to remove all liquid while leaving the cardamom solids behind.

Step 5

Pour the strained kulfi mixture into two tall glasses, filling each about halfway, and place them in the freezer for at least 4 hours until completely frozen solid.

Step 6

Remove the kulfi glasses from the freezer and let them sit at room temperature for 2 minutes so the kulfi begins to soften slightly and becomes easier to eat with a spoon.

Step 7

Divide the chilled cooked vermicelli between the two glasses, spooning it on top of the partially softened kulfi and pushing it down gently.

Step 8

Drain the soaked basil seeds by pouring them through a fine-mesh sieve, then divide them evenly between the two glasses, scattering them over the vermicelli.

Step 9

Pour 2 tablespoons of rose syrup slowly into each glass, letting it run down the sides and pool at the bottom, then stir gently once with a long spoon to distribute the syrup throughout.

Step 10

Sprinkle 1 tablespoon of chopped pistachios on top of each glass and serve immediately with a long-handled spoon.