Falooda
HB-18730 · Hand-built original · Indian
Layered in tall glasses, this rose milk drink stacks jelly-coated basil seeds and tender vermicelli under vanilla ice cream, so every spoonful alternates between floral, creamy and chewy.
IndianDrink35 minServes 2238 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: milk
Pairs well with: vegetable samosas, chicken biryani, gulab jamun
Servings:2quantities adjust to match
Ingredients
- 1 tablespoon basil seeds (sabja seeds)
- 1 cup water
- 1 3/4 oz falooda sev or thin vermicelli
- 4 tablespoons rose syrup, plus more to taste
- 2 cups whole milk, chilled
- 1 cup strawberry jelly (optional)
- 4 scoops vanilla ice cream
- Tutti frutti or chopped nuts, to finish
Method
- Put the basil seeds in a bowl with the cup of water and leave them for at least 30 minutes, until each seed wears a clear jelly coat.
- Boil the falooda sev for 4 to 5 minutes, just until tender, then drain it and set the noodles aside to cool.
- Whisk the rose syrup through the cold milk and taste a spoonful, adding a little more syrup if the pink milk needs perfume or sweetness.
- Spoon roughly 3 tablespoons of the swollen basil seeds into a tall glass and cover them with half the drained sev.
- Pour in half the rose milk, tuck in strawberry jelly if you are using it, and crown the glass with two scoops of vanilla ice cream.
- Scatter tutti frutti or nuts over the Falooda, run a thin thread of rose syrup across the ice cream, and build the second glass the same way.
Prep: 5 minutes · Total: 35 minutes
Nutrition (per serving, where published)
238 kcalCalories
9.1 gProtein
33.9 gCarbs
8.7 gFat
4.8 gSaturates
6.5 gFibre
0 gSugars
137 mgSodium
29 mgCholesterol
771 mgPotassium
348 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data