As the name suggests, this is Sammu’s Eid special recipe for falooda. I am sure it is one of the summer favourites of most of the Indians, and those who have no idea what falooda is this’s your chance to know. It’s a milk and cream based cold dessert usually made in rose flavour and served in a tall glass layered with boiled vermicelli, soaked basil seeds, reduced creamy milk, crushed nuts and topped with a good scoop of vanilla ice cream. This’s how it is typically done but you can play with the flavours you like instead of rose and vanilla. All it takes is the milk reduction time the rest is just assembling and your dessert will be ready in no time.
Oh forgot to tell who Sammu is; she is Sameena who I fondly call Sammu – my soul friend or more like that annoying little sister who disagrees with you on everything but food. Yeah, I share a very strong food bond with her and that means the person is extremely important to me. So, since I was feeling a little lazy during these Eid holidays to cook, bake or blog about anything she being a good friend decided to step in. She offered to share her falooda recipe for my blog which she was anyways going to make for me. So all I had to do was to click the pictures and write about it while she was taking care of the making of falooda. Isn’t this why we say “a friend in need is a friend indeed”?
Milk – 1 litre
Condensed milk – ½ tin
Water – 1 cup
Corn flour – 1 tbsp.
Sugar – to taste
Vermicelli – ½ cup
Sabja seeds/sweet basil seeds – 2 tbsp.
Roohafza or Rose Syrup – ¼ cup
Rose essence – 1-2 drops
Vanilla Ice cream scoops – as per needed for serving
Crushed almonds and pistachios – ½ cup
- Pour the milk and water into a saucepan and bring it to a boil.
- Simmer the milk-water mixture for 20-30 mins stirring it continuously.
- Soak the sabja seeds in enough water for 30-60 minutes.
- Pour the condensed milk and required sugar into the milk and continue to stir and simmer till the mixture turns slightly creamy.
- Mix the corn flour in ¼ cup of water in room temperature and pour it into the milk mixture stirring it continuously with a whisk to avoid any lump formation.
- Turn the flame off when the milk mixture becomes creamy and slightly thick, add rose essence and keep aside to cool. When it reaches room temperature continue to chill in the refrigerator till it’s time to assemble the falooda.
- Boil the vermicelli in enough water till it’s cooked perfectly.
- Once cooked, drain the excess water and run some cold water over the vermicelli and let it sit in cold water to avoid any stickiness.
Assembling the Falooda
- In a blender blend well the refrigerated milk mixture and keep aside.
- In a tall glass pour 2 spoons of roohafza or rose syrup.
- Add a thick layer of vermicelli without any water on the syrup.
- Add a layer of crushed nuts on vermicelli.
- Gently pour the blended milk mixture till ¾ th of the glass.
- Put the soaked sabja seeds into the milk and you will see the seeds floating in the milk.
- Gently top it with a scoop of vanilla ice cream.
- Sprinkle some crushed nuts on top and serve immediately.
- Rohhafza is a rose based syrup that is used to make cold drinks or rose milk and is available in all the Indian/Pakistani supermarkets.
- You can use chia seeds instead of sabja seeds if it is difficult to find.