Nutritional Guidelines (per serving) | |
---|---|
1123 | Calories |
80g | Fat |
87g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings: 2 servings | |
Amount per serving | |
Calories | 1123 |
% Daily Value* | |
Total Fat 80g | 102% |
Saturated Fat 33g | 166% |
Cholesterol 148mg | 49% |
Sodium 142mg | 6% |
Total Carbohydrate 87g | 32% |
Dietary Fiber 10g | 36% |
Protein 25g | |
Calcium 519mg | 40% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Falooda is a popular dessert not only 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.
Ingredients
- 1/2 cup fine rice vermicelli
- 1 glass chilled milk (preferably tall; same glass used for serving)
- 1/2 cup pistachios, shelled and skins removed
- 1/2 cup almonds, blanched and 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
Steps to Make It
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Cook the vermicelli as you would pasta - in boiling water until cooked al dente. Strain, and keep aside to cool. Then chill in refrigerator till needed.
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Cut into thin slivers a few almonds and pistachios - about 6 to 8 each. Keep aside to use as a garnish later.
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Put the milk, powdered sugar, remaining pistachios, and almonds in a blender, and blend until smooth. Chill in the refrigerator.
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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.
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To assemble the shahi falooda, frost 2 tall glasses. In each glass, put half the vermicelli and half the pre-soaked Sabza seeds. Pour half the milk over them.
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Put just under half the rose syrup (keep a little for garnishing) in each glass, and mix well. Add a scoop of ice cream to this, and drizzle with some more rose syrup.
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Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!