Thursday 22 February 2024

Royal Falooda

Summer is approaching. As the temperature soars, we long to enjoy ice creams, coolers and other cold desserts. Today, let us make a special cold dessert called falooda, a Mughalai dessert of Persian origin. Several variations are found in different Asian countries. I have made the common Indian version of falooda. Let us get on with the recipe.

Full cream milk - 250 ml, boiled, cooled
Rose mix - 10 drops
Strawberry jelly powder - ⅓ of 90 gm pack
Vermicelli, thin variety or Falooda sev - 2 tablespoons, boiled, drained
Sugar - 2 tablespoons
Sabja seeds - 2 teaspoons*
Strawberry syrup - as needed**
Almond, pistachio - 3 each, sliced
Vanilla ice cream - 2 large scoops
Pomegranate seeds - 2 tablespoons 

* Sabja seeds also known as sweet basil seeds, puff up and become translucent when soaked.  
** Rose syrup may be used instead of strawberry syrup.

Method: Falooda is made by adding different ingredients in layers one on top of the other as outlined below. 
  • Coat 2 tall glasses with strawberry 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 rose mix and sugar thoroughly in milk and refrigerate. 
  • Prepare one pack of strawberry jelly as per instructions provided on the pack and allow it to set. You will need ⅓ of this quantity. I used Weikfield Strawberry Jelly crystals though any commercial brand can be used. 
  • In one of the glasses coated with strawberry 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 strawberry syrup. Now add 2 tablespoons of strawberry jelly. Gently pour half the quantity chilled rose milk. Top it with a scoop of vanilla ice cream. Layer it with strawberry syrup and garnish with pomegranate seeds and sliced nuts. Repeat the process and fill the remaining glass. Serve chilled.

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