• Rutabaga, Celery, Dill, & Smoked Chicken Soup
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  • Mushroom Chicken Pie
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  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
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  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
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  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Parsi New Year’s Milkshake (Faluda)

The last recipe in Niloufer Ichaporia King’s new Parsi cookbook, My Bombay Kitchen, this light dessert drink is supposed to be served on March 21st, the Parsi New Year. It is a creamy, slipperycrunchity, really tasty delight, and certainly delicious enough to have year round, or perhaps on our own New Year’s Eve tomorrow night.

It’s a cinch to throw together. Soak some basil seeds in water (just a teaspoon or so will be enough for several people, since they swell up quite a lot). Once they’ve had a chance to swell, spoon some into each glass. Add whole milk up to about an inch from the top of the cup, then pour in some saffron or rose syrup, and top it with a bit of vanilla ice cream.

You can buy basil seeds and rose syrup at Kalustyan’s (Lexington Ave at E. 28th St. in Manhattan), or order them online.

If you prefer to use saffron syrup, as I did, it’s simple to make your own at home. Just steep a pinch of saffron in some hot water, then simmer it in a pot with equal parts saffron water and sugar until it thickens into a simple syrup. Strain out and discard the saffron, and chill the syrup, which will keep indefinitely in the fridge.

Saffron syrup is my new favorite condiment, after making it for this shake. I’ve been pouring it over bowls of ice cream, and at some point I want to soak it into my homemade nutless baklava.

In honor of the new year, I’m going to take an idea from a few of my favorite fellow food bloggers, and try to make a habit of telling you what was going on in my kitchen each year around the time I make each post. To start it off:

Around this time last year, we were making: Cardamom Meyer Lemon Créme Brûlée Bubbles, Scallop Chickpea Tagine

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5 Responses to “Parsi New Year’s Milkshake (Faluda)”

  1. Jared Mann says:

    You mention your nutless Baklava Is there anyway I could get that recipe I have a friend from Greece Who is allergic to nuts and has never had it and I would love to make it for him


  2. Danielle says:

    Jared – I’ll try to hunt down the recipe and post it for you soon. The basic idea is that I used oats instead of nuts.

  3. Suzette says:

    I was just thinking of nutless baklava yesterday!
    I am also alergic to nuts.

    During my mental meanderings yesterday I decided that some dried fruits, finely chopped, though not “nutty” would still make a good sub for the nuts.

  4. Caroline and Maya says:

    Your nutless baklava sounds amazing! We’re doing a class project for school, and we were wondering if you could post the recipe in 1 week.

  5. Betsy says:

    You could also use chopped dates as a variation

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December 2007
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