Hot summery days call for a delicious glass of cooling Falooda.
Falooda is a traditional Pakistani/Indian dessert-beverage, and I would go out on a limb and compare it to an ice cream float. Everyone seems to have their own spin on it, but generally speaking it is a concoction of milk, rose syrup, basil seeds, jello, vermicelli, and either kulfi or ice cream. The recipe I’m sharing today, really isn’t a recipe at all. All of the ingredients are layered in a tall glass, in as much or as little quantity desired. It’s a great treat to make and share on Eid because it screams fancy, and it is a quick dessert that can be pulled together in no time!
- Falooda sev/noodles
- Basil seeds
- Jelly crystals (Jello)
- Rooh Afza syrup
- Kulfi or vanilla ice cream
- Milk, optional
- Crushed almonds or pistachios
Prepare Falooda sev according to package instructions. Once cooked, store immersed in cold water.
Soak basil seeds in plenty of water. Seeds will swell up and double in size after some time (overnight soak is best).
Prepare jelly crystals according to package instructions. Allow it to set. Once it is completely cooled, cut into small pieces.
In tall glasses, pour a small amount of Rooh Afza as the first layer. Add desired amount of Falooda sev (with some of its water). Add a spoonful of basil seeds, followed by jelly crystals. Top with a scoop of kulfi or ice cream, and garnish with nuts. If the Falooda seems too thick, add a splash of milk.
Falooda sev/noodles are noodles made from a cornstarch-based dough. They can be commonly found at South Asian grocery stores. Omit if they cannot be located.
Rooh Afza is a concentrated syrup made up of sweet floral notes. It can be found in most South Asian grocery stores.