Falooda is a popular dessert not just in Mumbai (Bombay) where it is thought to have originated but also in the rest of the country. This chilled drink-dessert is the perfect way to cool off in the summer heat.
- 1/2 cup fine rice vermicelli
- 1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
- 1/2 cup pistachios, shells and skins removed
- 1/2 cup almonds, blanched/ skins removed
- 2 tsp sugar, ground to a fine powder
- 3 tbsp basil seeds
- 6 tbsp rose syrup
- 2 scoops ice cream of your choice
- Cook the vermicelli as you would pasta - in boiling water and until cooked yet al dente. Strain and keep aside to cool. Then chill in refrigerator till needed.
- Keep aside a few almonds and pistachios - about 6 to 8 each - and cut into thin slivers. Keep aside to use as a garnish later.
- Put the milk, powdered sugar, remaining pistachios, and almonds in a blender and blend until smooth. Chill in the refrigerator.
- Put the basil seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black center! Strain and keep aside in a small bowl.
- To assemble the shahi falooda: Frost 2 tall glasses. In each glass, put half the vermicelli and half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!
|Nutritional Guidelines (per serving)|
|Total Fat||80 g|
|Saturated Fat||33 g|
|Unsaturated Fat||31 g|
|Dietary Fiber||10 g|