I like to call falooda a “dessert drink.” It is just not simply a drink that you can sip away because you have to eat some of the edible layers, too. Enjoy this dessert drink with a spoon! Served both in restaurants and even on the streets in many Indian cities, this popular Indian dessert is perfect for warmer weather and outdoor dining.
Making falooda recipe takes a bit of patience, but is very easy to do. Each ingredient element is added one after the other in a serving glass or jar. Once you have the individual elements prepared, the assembling process can be be done just before serving.
Falooda makes for a great dessert when you have guests at home! It will surely leave them impressed.
Falooda
Course: DessertCuisine: IndianDifficulty: Easy4
servings15
minutes10
minutes25
minutesIngredients
Strawberry Jelly Packet – 1
Full Fat Milk – 1 cup
Sugar – 1.5 tbsp
Vanilla Essence – ¼ tsp (optional)
Falooda Sev (or any thin vermicelli) – 50 gms
Sabja/Basil Seeds – 2 tbsp
Water – 1 cup
Rose Syrup – 3-4 tbsp
Chopped Nuts – 3-4 tbsp
Vanilla Ice Cream
Directions
- Make the strawberry jelly as per the instructions on the packet and keep it aside to set well. Once set, cut it into small pieces and then keep it refrigerated.
- Heat milk in a pan for 7-8 min till it starts thickening a little. Add sugar and let it boil for another couple of minutes.
- Add vanilla essence and keep it aside to cool down. Keep this also refrigerated to chill it properly. Boil some water in a pan and cook the falooda sev/vermicelli as per the instructions on the packet.
- Transfer the cooked sev to some cold water to stop further cooking and then drain it and keep it aside. Add basil seeds to a bowl and add water to it.
- Leave it aside for 10-15 min till it soaks up all the water and becomes jelly like.
- To assemble, into two serving glasses, drizzle some rose syrup around the edges.
- Add a few pieces of jelly at the bottom and then add some sabja seeds. On top of this, add some of the cooked falooda sev and then some rose syrup on it.
- Add some of the chilled milk on top of this along with some chopped nuts. Again, add some jelly followed by sabja seeds, falooda sev, rose syrup and milk. Top it up with one or two scoops of ice cream.
- Drizzle some more rose syrup on top and sprinkle some chopped nuts.
- Serve the falooda immediately.
