Gadbad - A Layered Ice Cream Dessert
This popular version of layered ice cream parfait from Udupi-Mangalore is simple, delicious & quick to make!
Servings 4 servings
Equipment
- 4 tall, (250 ml) clear glasses with or without stem
Ingredients
- Ingredients:
For the ice cream layers
- 4 scoops vanilla ice cream
- 4 scoops strawberry ice cream
- 4 scoops saffron (kesaor butterscotch ice cream
For the other layers
- 1/2 apple cored & cut into small cubes
- 1/2 big banana peeled and cut into small pieces
- 2 tablespoons roasted cashew nuts
- 2 tablespoons raisins fried in a little oil or ghee
- 50 grams white falooda sev or rice noodles * see notes
- 1 packet of strawberry jelly prepared as per instructions on the pack
Instructions
- Prepare the strawberry jelly and the white falooda sev as per the instructions on the packet or see notes.
- Keep all the ingredients ready in small bowls or containers before you begin the layering process. For the first layer place a tablespoonful of the chopped apples.
- Layer it with a scoop of the vanilla ice cream and top it with some roasted cashew nuts & raisins
- Next, place a tablespoonful of the banana pieces and top it with a tablespoonful of the strawberry jelly
- Add a few strands of the falooda sev on top followed by a scoop of the strawberry ice cream
- Top it up with the remaining roasted cashew nuts & raisins and add a scoop of the saffron on top.
- Serve immediately with a long spoon
Notes
The strawberry jelly is best prepared at least 3-4 hours before serving so that it firms up beautifully.
To cook the falooda sev, bring 1-1/2 cups of water to a boil and add the sev. You may want to cut the strands if they are too long. Let them cook until tender but not mushy. Then remove the pan from heat, discard the hot water, refresh with cold water and drain well before using
If you don't have falooda sev you may use rice noodles or vermicelli or mung bean noodles (Filipino Pancit noodles). Simply boil them in water till tender, drain, refresh & use as required
To cook the falooda sev, bring 1-1/2 cups of water to a boil and add the sev. You may want to cut the strands if they are too long. Let them cook until tender but not mushy. Then remove the pan from heat, discard the hot water, refresh with cold water and drain well before using
If you don't have falooda sev you may use rice noodles or vermicelli or mung bean noodles (Filipino Pancit noodles). Simply boil them in water till tender, drain, refresh & use as required