Falooda
Recipe GLPR90084cb4d88000
A refreshing and indulgent Indian dessert beverage that combines chilled milk, crispy vermicelli, soft basil seeds, and creamy ice cream. This layered drink is sweetened with fragrant rose syrup and garnished with pistachios for a delightful treat that's perfect for warm afternoons.
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Ingredients
2 teaspoons Basil seeds
Water
2 tablespoons Sugar
2 handful Falooda sev (vermicelli noodles)
1½ cups Milk
2 tablespoons Rose syrup
2 scoops Vanilla ice cream
2 tablespoons Pistachios, chopped
Directions
Place basil seeds in a bowl and cover with water. Let them soak for at least 30 minutes until they develop a translucent gel coating. Drain the soaked seeds and set aside.
In a saucepan, combine sugar with 3 tablespoons of water. Bring to a boil over medium heat, then reduce heat and simmer for 2–3 minutes until slightly thickened. Remove from heat and refrigerate until completely chilled.
Bring a pot of water to a rolling boil. Carefully add the falooda sev (vermicelli noodles) and cook for 4–5 minutes, stirring occasionally, until tender.
Drain the cooked sev in a colander and immediately rinse under cold running water to stop the cooking process and cool them completely. Using kitchen scissors, cut the sev into approximately 1-inch pieces for easier eating.
Prepare two tall glasses for serving.
Divide the drained basil seeds evenly between the two glasses. Layer the cooled falooda sev pieces on top of the basil seeds. Pour 1 tablespoon of rose syrup into each glass.
Pour the chilled milk into each glass, filling to about three-quarters full. Some basil seeds will float to the surface.
Top each glass with one scoop of vanilla ice cream. Garnish with chopped pistachios.
Serve immediately while the ice cream is cold and the falooda is refreshing.
