Falooda is one the best layered dessert in a glass that has its origins in Iran. This multi-textured summer drink has made its entry into many countries like India, Pakistan, Middle East, Bangladesh, Myanmar (Burma) and Turkey. The Parsis who migrated to India from Iran introduced this sweet concoction to the Indian people. It is an integral part of the menus of street food hawkers that sell drinks, ice cream parlours and restaurants which serve numerous variations to the basic falooda recipe.
The basic falooda recipe, a milk based dessert, has rose syrup, falooda sev or vermicelli made from arrowroot or corn flour, milk, falooda seeds (basil seeds) and ice cream going into it. Indian falooda recipe has evolved into various flavors like saffron, pista, mango, strawberry, chocolate, rabri etc. Fruit falooda is also very popular where the basic falooda recipe is layered with fresh cut fruits.
IngredientsMilk 2 cups, full fat
Jelly 1/2 cup, cubed (raspberry or strawberry)
Rose syrup 5-6 tbsps (or rooh afsa)
Falooda seeds 1 tsp (sabja/basil seeds) soak in 1/3 cup water for 20-30 mts
Falooda sev 1/2 cup
Pistachios 5, sliced
ALmonds 4, sliced
Vanilla ice cream 4 scoops
Cherries 2, for garnish (optional)
Method* Bring milk to boil and simmer till it reduces to 1 1/2 cups. Turn off flame and bring to room temperature. Add 1 1/2 to 2 tbsps of rose syrup to the milk and mix. Chill until use.
* Make jelly by following the instructions on the packet. Cool and refrigerate. Once cool, cut into small cubes and set aside.
* Make falooda sev by following the link provided above. Place in cold water and refrigerate until use.
* Soak falooda seeds in water for 30 mts and allow to bloom. Set aside.
* Chill the serving glasses in the fridge for half an hour.
* To assemble falooda: Take the chilled serving glass and add a generous tbsp of rose syrup or rooh afsa.
* Add 2 tbsps of jelly cubes, followed by 2 heaped tbsps of bloomed falooda seeds.
* Next layer with 1/4 cup of falooda sev/noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.
* Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately to avoid the ice cream from melting and over flowing.