Falooda is a summer special drink. This dessert is layered with soaked sabja, milk shake, falooda noodles, ice cream etc. Though this is a multistep process it’ worth a try. We are making falooda form the ingredients available in your pantry.
Ingredients1 tsp Sabja / Basil seeds
Water
1 tsp Gelatine powder
Water
1/2 cup Hot water
1 tsp Powdered sugar
2 tsp rose syrup
2 cups Milk
1 tsp Cornflour
3~4 tap Milk
1/4 cup Rose syrup
2 tsp Sugar
1/2 cup Cornflour
1 cup Water
2 tsp Sugar
Vanilla ice cream
Few Almond slices
Few Pistachios slices
Method* Take sabja seeds into a bowl and soak them in enough water for about 30 minutes.
* Adding jelly is optional. You can skip it if you don’t want to.
* Take plain gelatine powder into a bowl. You can use flavored gelatine powder if you want.
* Add water and dissolve gelatine well in it.
* The water should be at room temperature and not hot.
* When gelatine dissolves well add hot water, powdered sugar, and mix well.
* Add rose syrup and mix well.
* Transfer the bowl into freezer to set the jelly.
* Heat up milk on medium heat and bring it to boil.
* Take cornflour in a bowl.
* Add milk that is at room temperature in it and mix well.
* No lumps of cornflour should be formed.
* When the milk begins to boil, add sugar, and mix well.
* Add a little cornflour slurry at a time and stir well.
* Corn flour gives nice consistency or thickness to a milkshake.
* Cook for 3-4 minutes to remove the raw flavor of cornflour.
* Add rose syrup and mix well.
* You can add mango pulp, strawberry syrup, or crush in place of rose syrup.
* Cook for 2-3 minutes more.
* Turn off the gas and let it cool down at room temperature.
* Transfer the milkshake into a bowl.
* Transfer the bowl into freezer to cool down the milkshake.
* Take cornflour into a bowl and add water, sugar. Mix well.
* Heat up a pan on medium heat and transfer the mixture into it.
* Cook on medium heat until it thickens up.
* Stir continuously. No lumps of cornflour should be formed.
* As the mixture gets cooked it turns like wheat kurdai flour.
* When corn flour gets a nice glaze, cook for another 2 minutes on very low heat.
* Turn off the gas and take a chakali mold.
* Fit shev dish at the base of the mold and fill it with cornflour mixture.
* Take ice cold water into a bowl and add few ice cubes in it.
* Roll the noodles in the ice-cold water.
* You can use the color of your choice while making noodles.
* Transfer the bowl into the freezer for 30 minutes to set.
* After 30 minutes, drain the noodles through a strainer.
* Falooda noodles are ready.
* You can use store-bought falooda noodles too.
* Take a glass and add some rose syrup at the base.
* Add a layer of soaked sabja seeds.
* Add a layer of falooda noodles.
* Add a layer of jelly. You can skip the jelly if you don’t want.
* Add milk shake layer.
* Top it up with vanilla ice cream scoop.
* Garnish with few almonds, pistachios and a little rose syrup.
* Rose falooda is already.