BM# 100: Week 3, Day 3
Theme : Let’s have a toast!
Falooda was a regular dessert I used to order in India. With its many layers, it always looked like a complicated recipe to me. So for a long time, I didn’t even look up the recipe. I had decided it in my mind that this is too difficult to make it at home.
It took me sometime to realize that every single layer of this dessert is easy to make. But it does require some shopping to be done. As long as you get basil seeds (Sold as Tukmaria seeds or sabja seeds in Indian stores), falooda sev (thin strands specially made for falooda) and rose syrup, you are good to do. If you really think about it, it’s nothing but glorified rose milk. Top it with ice cream or kulfi of your choice, it’s a great dessert or an icy cold drink for summer.
Some recipes add strawberry jello also as another layer. But it’s optional. It adds another stunning color to the dish, though.
Read on for the recipe.
Makes 1
Ingredients:
- 2 teaspoons soaked basil seeds
- 2 tablespoons cooked falooda sev
- 1 tablespoon rose syrup, readymade
- 1 cup milk
- 1 scoop of malai kulfi or ice cream
Method:
- Soak 1 teaspoon Basil seeds in 2-3 tablespoons of water. Set aside for 30 minutes.
- Cook falooda sev per package instructions. Let it cool and set aside.
- At the time of assembling, add a tablespoon of rose syrup to a glass. Add a spoon or two of the now puffed up basil seeds. Add about 2 tablespoons of sev and then add a glass of milk.
- Top it with ice cream or kulfi. Using a spoon, mix and drink.
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