Falooda/Faluda is a popular South Asian cold and sweet beverage which is traditionally made by mixing rose syrup with vermicelli (Made of Tapioca), psyllium (ispaghol) or basil (sabza/takmaria) seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream. You can use any flavor and any ice cream for making this delicious drink. If you have ice creams and vermicelli at home then soak everything overnight or at least 1 hour and just assemble it before serving, so favorite falooda will be ready in minutes. For this month Divya’s SNC challenge, Minnie Gupta has challenged our South Indian team with 2 versions of this falooda.
Actually they come up with different colors in a single serving like pink/red,green n yellow. So today i am here with Kesar Pista Kulfi Mixed Falooda and Strawberry Ice cream Faluda, both contains homemade Rose syrup, Pista Kulfi / Ice Creams and Falooda sev. I have not used any artificial colors here. Thanks Minnie for this wonderful challenge.
Chilled Milk – 2 Cups
Rose Syrup – 4 Tbsp and More
Saffron – 1/4 tsp
Rose water – 2 Tbsp
Almonds – 4-5 Numbers
Pistachios – 8-10 Numbers
Chironji/Charoli – 1 tsp (Optional, these are small seeds primarily found in Indian stores)
Cashews – 3-4 Numbers
Homemade/Store Bought Falooda Noodles – 1 handful of whole (If using store bought cook as per instruction in the packet or with 3 cups of water till soft and drain it)
Tukmaria/Basil seeds – 3 Tbsp
Vanilla/Strawberry/Any Ice cream – 1 Cup/2 Full scoops (I used Homemade Strawberry Mint Icecream)
Kesar Pista/Any Kulfi – 2 Cups
Condensed Milk – 1/4 Cup (Optional)
- Add 2 Tbsp of Rose syrup in one cup of milk and refrigerate until ready to use.(This is to be used for ice-cream falooda only)
- Soak tukmaria/basil seeds in 2 Cups of water at least one hour or till they are plump and refrigerate till you use.
- Warm remaining 1 cup of milk, soak saffron, add 2 tbsp of rose water,condensed milk(If using) and cover and refrigerate till ready to use.
- Soak almonds for at least 15 minutes in warm water, peel and sliver the almonds ( you can use ready-made ones).
- Place the pistachios in a ziploc bag and run a rolling-pin over it so that the pistachios are coarsely ground.
- Or you can chop it coarse, also chop cashew nuts.
- Transfer all the nuts in a bowl till ready to use.
- Immerse the noodles in saffron soaked milk and place it in the refrigerator for 1 hour or more.
- Then divide this into two equal portions and then transfer 3/4 of noodles in one portion.
- Use the portion that has more noodles while assembling Kulfi falooda as it will need more noodles than the ice cream version.
- Place the cubed kulfi in a plate or glass cups.
- My kulfis are melted halfway and mixed everything well with falooda.
- Add tukmaria/basil seeds on the sides.
- Place the noodles and pour 1/2 cup of saffron milk gently around the kulfi.
- Drizzle 2 tbsp rose syrup over it and garnish generously with nuts all over.
- Serve with decoration.
To assemble Ice-cream falooda
- In a glass, place 3/4 of the remaining chilled noodles with 1/4 cup of saffron milk at the bottom.
- Layer it with 2 full tbsp of tukmaria (basil) seeds
- Pour the cup of chilled rose syrup milk gently into the glass.
- To maintain the layers, invert a spoon at 45 degrees in the glass while pouring milk. (Sometimes it works, at other times it doesn’t).
- Add two scoops of vanilla ice cream.
- Pour the remaining saffron milk and rest of noodles on the top.
- Garnish it with slivered almonds and ground pistachios.
- Serve with a tall spoon.
- The rose flavors, Ice creams, condensed milk all contains sugar, if like to add sugar to plain milk you can add a bit.
- Also drizzle a little more rose syrup to increase sweetness.