Falooda

No time to bake a cake for dessert but craving something sweet? A Falooda is your answer! A sweet Indian style milkshake full of flavour, texutres and colour. A very, very easy recipe that kids can even make with a little assistance. You should definitely try this recipe on a hot summer’s day!

 

Ingredients 

  • 350 ml whole milk
  • 3 tsp rose syrup
  • 1 cardamon pod
  • 2 tsp sugar
  • 1 tbsp dried vermicelli pasta
  • 1.5 tsp basil seeds
  • 1 scoop vanilla ice cream

 

Method 

1. Add the milk, cardomon and sugar to a small pan. Bring it to the boil and then drop the heat, you want to reduce the milk by roughly a third. Once reduced, pour the milk into a jug and let it cool in the refrigerator, leave the cardomon pod in there, it just gives it more time to infuse.

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2. Cook the vermicelli pasta in some boiling water. DON’T add salt to the water as you normally would when cooking pasta lool. Once cooked, remove it and set aside.

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3. Those weird basil seeds that you have never heard of before are about to get much weirder! Add around 100 ml of hot water to a cup and throw in the basil seeds for about fifteen minutes and see what happens! You will see why I used to call them frogspawn seeds before I knew their name haha.

4. Time to assemble the beautiful falooda. In a nice tall glass, add the rose syrup and then the cooled milk minus the cardomon pod and stir well. Give it a TASTE to see if there is enough rose flavour for your liking, if not add another teaspoon. Next, throw in the vermicelli and the drained basil seeds, the vermicelli will sink and the basil seeds will float. Lastly, add a big scoop of lovely ice cream and garnish with rose petals, a drizzle of rose syrup and chopped pistachios. Grab a long sundae spoon and enjoy this carnival of a dessert!

 

 

TOP TIPS 

You can make different flavours of Falooda, why not give a mango or strawberry one a go!

For a vegan alternative, you can omit the vermicelli use almond milk and a dairy-free ice cream. When it comes to step 1, just heat the almond milk enough to help the infusion rather than to reduce it. You could even skip the whole infusion step and use the whole milk/almond milk as is! I personally enjoy the thicker reduced version as it’s more of a treat.

Get creative with toppings, use fresh fruit, flower petals, let your imagination go wild.

Check this website for the health benefits of those unusual sweet basil seeds! Click here

 

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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