Falooda is a cold dessert. We all at home loves Falooda. I had my first Falooda in Tropical juices and ice cream, Muscat. Even though I am not a person of sweet tooth, I never resist from having it. Also it is so easy to make it at home. I make it now and then during summers. As summer is approaching here I wanted to make it and post it in my blog too. Preparation takes time but once the ingredients are ready you can layer them in no time.
I have also tried instant Falooda mix. But I am satisfied with this way of making it. You can adjust the quantity of the ingredients to your choice.
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Let’s see how to make it.
Serves : 3
INGREDIENTS REQUIRED
Jelly
Sabja seeds – 2 tsp
Vermicelli – 1/2 cup
Milk – 500 ml
Sugar – 1/4 cup
Rose syrup
Chopped nuts
METHOD
1.Prepare jelly. I used 140g strawberry jelly powder. Take the powder in a bowl, to it add 1 cup hot water, mix well. Then add 1cup of cold water and mix well. Refrigerate it. It will set in 2 hrs
2. Soak 2 tsp of Sabja seeds in 1/2 cup of water. It will swell up within 15 weeks.
3. Boil water in a pan, when it comes to rolling boil add vermicelli into it. It will take around 5 minutes to get cooked. Then drain the water completely. Run cool water on it. Then keep it aside. To 500 ml of boiled milk add 1/4 cup of sugar and mix well. Keep in refrigerator. You can keep all the prepared ingredients in the refrigerator and do it next day or after they get chilled.
4.Take a tall glass, to it add 1.5tbsp of rose syrup, 1/8 cup of soaked Sabja seeds, 1/4 cup of cooked vermicelli, jelly, chilled milk, scoops of ice-cream as required. Finally top it with chopped nuts and rose syrup.
Serve chilled.
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