Falooda is a super delicious refreshing dessert drink, which has always been a popular choice among street food lovers. As we understand it was a very Bombay thing to have Falooda, but now its caught on big time nation wide. The best part is that with just a few ingredients and few minutes, Falooda can be whipped up anywhere anytime. So let your next get together end on a sweet note with this.Prep Time: 1/2 hour
Milk*: 1/2 Cup + 1/4 Cup
Roohafza/Rose syrup: 3-4 Tablespoons
Sugar: 2-3 teaspoons
Falooda Sev/Roasted vermicelli : 1 tablespoon
Basil seeds/Tukmaria: 1 tablespoon
Flavored Jelly: 1/4 cup*
Ice Cream*: 2 scoops
Nuts(Slivered almonds and pistachios): 2 teaspoons
Please note the above measurement is to make one tall glass of Falooda
*If you use whole milk, its more richer, but we made ours with regular 2% fat free milk. 1/2 cup is for rose milk and 1/4 cup is to cook the vermicelli.
*We made the strawberry flavored jello as per instructions on the pack.
*We like to use Pista/kulfi flavoured icecreams. We used an Indian brand called Taaza. For those who can't find it the best option would be beat up vanilla icream with little cardamom and refreeze it.
Cook the roasted vermicelli in milk adding a little bit of sugar on low heat until soft. Keep aside. Soak the basil seeds in water for atleast an hour. These will enlarge and become very gelatinous.
Disslove the rose syrup in cold milk or beat it in the mixer. Add sugar if you like it to be little more sweeter. Keep it in the fridge. However do not add too much sugar because all the other ingredients also add up some sugar.
Set the jelly and keep aside.
Note: You can assemble the falooda only before you serve else it wil be all melted and slushy.
Take a tall glass. Put the soaked basil seeds. Add a teaspoon of Roohafza. Now add the vermicelli. Then add the jelly. Pour half the glass with the cold rose milk. Add in two or more scoops of ice cream. Give it a light stir. Garnish the top with the chopped nuts.
Serve chilled with a straw and a spoon.