- 2
Ingredients
- 2 cups Whole Milk or Coconut Milk
- 1/2 - 1 tsp Basil Seeds (Tukmaria Seeds)
- 1/2 cup Vanilla Ice Cream
- handful Vermicelli (Falooda Noodles)
- 5 tbsp Rose or Saffron Syrup (Saffron Syrup recipe below)
- 1 1/2 tbsp Sugar, or to taste
- 1 pinch Cardamom Powder
- 1 tsp Pistachios (coarsely ground), to garnish
- 2 1/2 scoops Vanilla Ice Cream or Indian Kulfi, for serving
- optional: Strawberry Jello - Readymade, or Homemade
Preparation
Step 1
Soak the basil seeds in water for 30 mins - 2 hours.
Boil 2 cups of water and add vermicelli - boil for 3 minutes.
Heat the milk and bring to a slow boil. Add cardamom powder, sugar and rose syrup to the milk and mix well.
Strain the vermicelli and add it to the milk.
Cool to room temperature, and place in the refrigerator for a few hours
Strain the basil seeds and add to the chilled milk mixture.
Now add 1/2 scoop of Vanilla Ice Cream or Malai Kulfi and dissolve it in the milk.
In a couple of tall glasses, add 1 scoop of vanilla ice cream or Kulfi and then pour the chilled milk mixture over it. Insert a long spoon and garnish with the coarsely ground pistachios and serve immediately.
Falooda can also be made in saffron (a pinch dissolved in milk) and mango (substitute mango pulp for rose syrup) flavors.
*Authors Note:*
Rose Syrup is easily available in many Indian Stores(try the Ruh Afzah brand), but Saffron syrup is easily made at home, and is really tasty. Vermicelli and Basil Seeds are readily available in any Store. Kulfi can be made at home, and I will cover this in another Recipe, but it is also easily available in Indian Stores. Kulfi comes in a variety of flavors - Malai or Cream, Rose, Tutti Fruiti, Kesar(Safron) or Pistachio - just take your pick.
*Saffron Syrup:*
Steep a pinch of saffron in some hot water, then simmer it in a pot with equal parts saffron water and sugar until it thickens into a simple syrup. Strain and discard the saffron, then chill the syrup. This will keep for a very long time in the fridge.