Falooda doesn’t need any
introduction to many. Falooda is a cold dessert with origins in the India
subcontinent. Falooda is popular in India, Pakistan, Singapore, Malaysia and
some parts of Middle East. Traditionally it is made from mixing rose syrup,
vermicelli, sweet basil seeds [sabza] with milk and often served with ice
cream. The vermicelli used for preparing falooda is made from wheat, arrowroot,
corn starch or sago. Here I used my home made regular wheat sevai for this
recipe that are used for other Indian desserts. . Falooda is not only drink but
can be a meal in itself. Some ingredients like soaked basil / sabza seeds have
a cooling effect on the body. Falooda is also often served with various nuts.
The foundation of falooda goes back to Persia, where a similar dessert, faloodeh, was popular. The dessert came to Medieval India with the many Muslim merchants and dynasties that settled in the Indian subcontinents in the 16 -18 th century. The present form of falooda was developed by Mughal Empire and spread with its many conquests. Muslim rulars who succeded from the Mughals supported the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This dessert is now a major part of Pakistani and Bangladeshi culture, specially served on Islamic holidays and other occasions. It is also a well-known part of Sri Lankan modern culture.
Falooda is very similar to the Thai drink Nam Maenglak [lemon basil drink], which is made from different ingredients, such as pre-soaked lemon basil seeds, shreeded jelly, tapioca pearls and Coix Lacryma- jobi var. ma-yuen mixed with sugar, water and rose water. A famous type of falooda, called “Andrea” involves mixing various rose syrups with creamy milk and premature tapioca pearls. South Africa also has a variant known by the same name and is often served as a milkshake to be consumed with or after a meal.
Coming back to falooda dessert, I often make this falooda during the summer with some variations which I will share in few days. Basically, falooda is prepared with falooda sev, but you can use the vermicelli or if you have sago, then add cooked sago instead of vermicelli. Out of India, Falooda sev can be easily found in shops specialising in Indian foods or go for online stores like Amazon and Ebay. Not only your kids but your friends and family will definitely like this version. Basil/ sabza seeds are the best home remedy to reduce your body heat. Served either just as a drink or as an ice cream float, it is extremely pretty to look at and tastes even better…!!! You can serve this dessert with a garnish of pistachios, almonds, cherries and other dry fruits as well to add the crunchy element in it. Try this for special occasions like kitty parties, game nights, anniversaries and family get togethers to relish this vegetarian recipe and it will unquestionably impress everyone with its luscious taste. The best part about this recipe is that it is not only simple to make but delicious in taste and visually also very appealing. So without any delay, try out this easy recipe this weekend as summer is there in India and indulge in its lip-smacking flavors…!!!
INGREDIENTS:
2 Cup Milk
1 Tablespoon Sabza Seeds
1 Cup Water to soak Sabza Seeds
2 tablespoon Sugar
4-5 tablespoon Rose Syrup
1 Cup Rice Noodles/ Falooda Sev/ Wheat Vermicelli
6-8 Ice Cubes
Vanilla Ice cream
METHOD:
STEP 1 – In a small bowl, add 1 cup water and 1 tablespoon sabza seeds and keep aside. Allow the seeds to bloom. They will begin to swell with 10 minutes of soaking. They turn transparent with a jelly like coating over the seed. That means they are ready to use.
STEP 2 – Boil some water in a vessel. Add falooda sev [here I used vermicelli for making falooda], let it cook for 5 minutes until soft.
STEP 3 – Drain it and rinse it with cold water, add some cold water in it and keep it in fridge until used.
STEP 4 – Take a mixer pot, add ice cubes, sugar and milk in it and blend until sugar is completely dissolved. [or you can add sugar in milk, dissolve and keep in fridge to chill]
STEP 5 – Add 3 tablespoon rose syrup and whisk again once or twice for a minute.
STEP 6 – Place the serving glasses in the freezer and let them chill for 10-15 minutes. Then take the serving glasses, add the remaining rose syrup in each glass.
STEP 7 – Then add some sabza seeds followed by falooda sev.
STEP 8 – Slowly and gently pour the rose milk till ¾ th level of the glass.
STEP 9 – Float a scoop of vanilla ice cream.
STEP 10 – Then add some more sabza seeds, falooda sev and drizzle some more rose syrup on the top. Your falooda is ready to serve. Serve it immediately to enjoy.
In a scorching heat of summers serve it chill and enjoy.
NOTES: *You can boil the milk with sugar over medium flame and reduce it a little. Add rose syrup , mix well and take it off the flame. Chill it and then use it.
The foundation of falooda goes back to Persia, where a similar dessert, faloodeh, was popular. The dessert came to Medieval India with the many Muslim merchants and dynasties that settled in the Indian subcontinents in the 16 -18 th century. The present form of falooda was developed by Mughal Empire and spread with its many conquests. Muslim rulars who succeded from the Mughals supported the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This dessert is now a major part of Pakistani and Bangladeshi culture, specially served on Islamic holidays and other occasions. It is also a well-known part of Sri Lankan modern culture.
Falooda is very similar to the Thai drink Nam Maenglak [lemon basil drink], which is made from different ingredients, such as pre-soaked lemon basil seeds, shreeded jelly, tapioca pearls and Coix Lacryma- jobi var. ma-yuen mixed with sugar, water and rose water. A famous type of falooda, called “Andrea” involves mixing various rose syrups with creamy milk and premature tapioca pearls. South Africa also has a variant known by the same name and is often served as a milkshake to be consumed with or after a meal.
Coming back to falooda dessert, I often make this falooda during the summer with some variations which I will share in few days. Basically, falooda is prepared with falooda sev, but you can use the vermicelli or if you have sago, then add cooked sago instead of vermicelli. Out of India, Falooda sev can be easily found in shops specialising in Indian foods or go for online stores like Amazon and Ebay. Not only your kids but your friends and family will definitely like this version. Basil/ sabza seeds are the best home remedy to reduce your body heat. Served either just as a drink or as an ice cream float, it is extremely pretty to look at and tastes even better…!!! You can serve this dessert with a garnish of pistachios, almonds, cherries and other dry fruits as well to add the crunchy element in it. Try this for special occasions like kitty parties, game nights, anniversaries and family get togethers to relish this vegetarian recipe and it will unquestionably impress everyone with its luscious taste. The best part about this recipe is that it is not only simple to make but delicious in taste and visually also very appealing. So without any delay, try out this easy recipe this weekend as summer is there in India and indulge in its lip-smacking flavors…!!!
INGREDIENTS:
2 Cup Milk
1 Tablespoon Sabza Seeds
1 Cup Water to soak Sabza Seeds
2 tablespoon Sugar
4-5 tablespoon Rose Syrup
1 Cup Rice Noodles/ Falooda Sev/ Wheat Vermicelli
6-8 Ice Cubes
Vanilla Ice cream
METHOD:
STEP 1 – In a small bowl, add 1 cup water and 1 tablespoon sabza seeds and keep aside. Allow the seeds to bloom. They will begin to swell with 10 minutes of soaking. They turn transparent with a jelly like coating over the seed. That means they are ready to use.
STEP 2 – Boil some water in a vessel. Add falooda sev [here I used vermicelli for making falooda], let it cook for 5 minutes until soft.
STEP 3 – Drain it and rinse it with cold water, add some cold water in it and keep it in fridge until used.
STEP 4 – Take a mixer pot, add ice cubes, sugar and milk in it and blend until sugar is completely dissolved. [or you can add sugar in milk, dissolve and keep in fridge to chill]
STEP 5 – Add 3 tablespoon rose syrup and whisk again once or twice for a minute.
STEP 6 – Place the serving glasses in the freezer and let them chill for 10-15 minutes. Then take the serving glasses, add the remaining rose syrup in each glass.
STEP 7 – Then add some sabza seeds followed by falooda sev.
STEP 8 – Slowly and gently pour the rose milk till ¾ th level of the glass.
STEP 9 – Float a scoop of vanilla ice cream.
STEP 10 – Then add some more sabza seeds, falooda sev and drizzle some more rose syrup on the top. Your falooda is ready to serve. Serve it immediately to enjoy.
In a scorching heat of summers serve it chill and enjoy.
NOTES: *You can boil the milk with sugar over medium flame and reduce it a little. Add rose syrup , mix well and take it off the flame. Chill it and then use it.
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