Falooda

Falooda4

ANKAN, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

 Ingredients

  • sweet basil seeds
  • Vermicelli noodles
  • Rose Syrup
  • Thick Milk
  • Hartley's Strawberry or Raspberry Jelly
  • Ice Cream
  • Pistachio Nuts or Alm,ost Slilces or Chopped Walnuts
  • Dried fruit, fresh fruit, saffron, honey, rose petals for decoration.

Method 

  1. Syrup: In a saucepan, take sugar with some water and bring it to the boil. Lower the heat and let it simmer. Add rose water, beet juice and simmer. Alternatively make the syrup with maple syrup, rose water and beet juice.  Allow to cool.
  2. Make a batch of strawberry or raspberry jelly and set in the fridge.
  3. Make the thick milk by cooking milk with sugar and reduce it to 2/3rds of it originalvolume.   Chill it.
  4. Vermicelli: Cook the noodles in a saucepan with boiling water until al dente. Drain the vermicelli and chill.
  5. Sweet Basil Seeds: In a small bowl, soak the sweet basil seeds in water for about 30 minutes and let them swell up. Chill the basil seeds.
  6. Take tall glasses.
  7. Then a layer of vermicelli
  8. Then add soaked basil seeds.
  9. Gently pour on the thickened milk to about 2.3rds full.
  10. Add a scoop of ice cream/.
  11. Top with nust, some syrup and rose petals.
  12. Drizzle in a small amount of Rose Syrup.

    Variations

ROSE FALOODA:

This is a classic falooda flavor. Layers of rose syrup, rose flavored jello or any red jello, vermicelli, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted almonds, rose petals and rose syrup.ROSE FALOODA: This is a classic falooda flavor. Layers of rose syrup, rose flavored jello or any red jello, vermicelli, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted almonds, rose petals and rose syrup.

MANGO FALOODA:

Layers of rose syrup, mango jello, mango puree, vermicelli, basil seeds, thick milk, fresh mango is optional, vanilla ice cream. Top with mango jello and rose syrup.

KESAR PISTA (SAFFRON PISTACHIO) FALOODA:

Stir some drops of saffron water with the thick milk. Mix few drops of saffron water with honey. Layers of rose syrup, rose flavored jello, vermicelli, basil seeds, thick saffron milk, vanilla ice cream. Top with pistachios and saffron honey.

DRIED FRUIT & NUT FALOODA:

Any dried fruit (figs, raisins) that are too hard should be soaked in water just until soft. Chop figs, prunes and dates. Toast all nuts except pistachios. Layers of rose syrup, rose flavored jello or any suitable red jello, vermicelli, dried fruits, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted nuts, more dried fruit, and rose syrup.

KULFI FALOODA:

Cut kulfi into bite size pieces and use it instead of ice cream. Use cardamom to flavor the milk.

BERRY FALOODA:

Use strawberry syrup, strawberry jello, fresh strawberry slices, crushed or stewed berries.

CHOCOLATE FALOODA:

Use chocolate syrup, strawberry/raspberry/cherry jello and toasted hazelnuts.


FRESH FRUIT FALOODA:

Use strawberry or rose syrup, fruit jello and chopped mixed fruit.