Friday 23 February 2024

Chocolate Falooda

Chocolate falooda is another variation of the popular cold dessert "Falooda". This summer, let's enjoy this yummy dessert.

Full cream milk - 250 ml, boiled, cooled
Cocoa powder - 1½ teaspoons
Custard powder - 1½ teaspoons
Vermicelli, thin variety or Falooda sev - 1 tablespoon, boiled, drained
Sugar - 2 tablespoons
Sabja seeds - 2 teaspoons*
Chocolate syrup - as needed
Almond, pistachio and cashew nuts - 4 each, sliced
Vanilla ice cream - 2 large scoops
Chocolate chips - 2 teaspoons 

* Sabja seeds, also known as sweet basil seeds, puff up and become translucent when soaked.  

Method: Falooda is made by adding different ingredients in layers one on top of the other as outlined below. 
  • Coat 2 tall glasses with chocolate syrup and refrigerate for 30 minutes.
  • Take 2 teaspoons of sabja seeds in a tea strainer and wash in running water. Transfer to a bowl. Add 100 ml of lukewarm water and allow it to soak for 20-30 minutes. These seeds puff up to approximately three times the volume of dry seeds. Soaked sabja seeds have a translucent grey outer layer with a black center. Drain excess water before using the puffed up seeds.
  • Mix cocoa powder and custard powder thoroughly in milk without lumps. Add sugar and mix well. Heat on low flame, stirring continuously till it thickens and boils. Cool to room temperature and refrigerate. 
  • In one of the glasses coated with chocolate syrup, first add half the quantity of puffed up sabja seeds. Top it with half the quantity of boiled vermicelli/falooda sev and 1 tablespoon of chocolate syrup. Gently pour half the quantity chilled milk. Top it with a scoop of vanilla ice cream and layer it with chocolate syrup, if desired. Garnish with chocolate chips and sliced nuts. Repeat the process and fill the remaining glass. Serve chilled.

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

No comments:

Post a Comment