Falooda is an adaptation of a Persian dessert that was brought to India by the Mughals. This rich drink is vermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient sabza or basil seeds. It is usually topped up with two scoops of ice cream.
The ice was gathered during the winter or carried from the mountain tops and stored in large insulated underground chambers topped by dome structures. This allowed ice to remain available throughout the summer, even in the desert.
Later on, as techniques improved, rose water and sugar were added with the vermicelli. Today there are many versions of falooda. Some are made without noodles and blended with fruit. One of the Indian versions consists of kulfi, translucent wheat-starch noodles and flavored syrup. Some faloodas are served as milkshakes.
Soak the sabja seeds in enough water for about 30 mins. when they swell up, drain them and keep aside.
Prepare the falooda sev according to package instructions. some require just soaking the falooda sev in warm water. Cook them in boiling water much like noodles. Once they are cooked, rinse them in water and keep aside. Just chop them before cooking if they are long.
In about 4 tall serving glasses each, add the rose syrup first. You can add about 1.5 to 2 tbsp of rose syrup depending on your taste as well as the size of the glass. About 2 tbsp of rose syrup make it more sweet.
Add the soaked and drained sabja seeds. Add the falooda sev.
Add about 3/4 to 1 cup chilled milk in a slow stream taking care that the milk does not mix with the rose syrup and the sabja seeds. The layers have to be visible and that is what makes the falooda visually appealing.
Finally, add a scoop of vanilla ice cream. Top with sliced pistachios, golden raisins and sliced almonds. Serve falooda immediately.
How to Make Falooda
Soak the sabja seeds in enough water for about 30 mins. when they swell up, drain them and keep aside.
Prepare the falooda sev according to package instructions. some require just soaking the falooda sev in warm water. Cook them in boiling water much like noodles. Once they are cooked, rinse them in water and keep aside. Just chop them before cooking if they are long.
In about 4 tall serving glasses each, add the rose syrup first. You can add about 1.5 to 2 tbsp of rose syrup depending on your taste as well as the size of the glass. About 2 tbsp of rose syrup make it more sweet.
Add the soaked and drained sabja seeds. Add the falooda sev.
Add about 3/4 to 1 cup chilled milk in a slow stream taking care that the milk does not mix with the rose syrup and the sabja seeds. The layers have to be visible and that is what makes the falooda visually appealing.
Finally, add a scoop of vanilla ice cream. Top with sliced pistachios, golden raisins and sliced almonds. Serve falooda immediately.
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