July 26, 2014

Royal Falooda...

Falooda... the name itself brings a lot of memories. I tasted first when my aunt made I kept wondering about the basil seed underneath . I had the best Falooda from Mumbai.I used to try all types falooda available there pista, badami,royal to name a few.
Falooda is Persian brought to India by Mughals. Emperor Akbar was said to be an avid addict to frozen dessert.At that time they bring ice from Himalayas to freeze Ice cream.



  • Falooda sev / Rice  Vermicelli – 1/4 cup
  • Boiled Milk – 1 cup
  • Basil seeds / sabza / takmania seeds – 3 tbsp
  • Roohafsa / Rose syrup - 3 tbsp (cheak the bottom for the recipe)
  • Strawberry jelly – 4 tbsp
  • Vanilla Ice cream  - 2 scoops
  • Chopped nuts – 1 tbsp (optional)
Method
  1. Soak the basil seed in water to minimum of 30 min.
  2. Make the jelly as per the instruction in the packet.refrigerate it
  3. Boil the water  and add rice vermicelli cook for 2-3 min or until cooked.
  4. Stain the rice vermicelli and basil seeds.
  5. Once the jelly is ready cut that into small cubes.
Assembly 
  1.  In a tall glass add the cubed jelly,over that add the vermicilli and basil seed.
  2. Add the 2-3 tbsp of rose syrup. and milk and give it a good stir.
  3.  Now top it with a scoop of vanilla icecream.
  4. Garnish it chopped nut and serve immediately.

Recipe for rose syrup
Sugar - 2 cups
Rose essence- 1-2 drops
Water - 1 cup
Red food colour -3 drops(optional)
Boil water and sugar until becomes bit syrupy.then add rose essence and colour and remove from fire and bottle it once cooled.

4 comments:

Madhuvanthy said...

Looks beautiful !!!!

anil pillai said...

nice one

parvati said...

Thanks Madhu

parvati said...

thank you anil