Whats Cooking
inspiring to cook n bakeCategories
- Basics
- Beauty
- Beef, Mutton And Pork
- Beverages, Smoothies And Juices
- Break Fast Dishes
- Cakes, Cookies And Bakes
- Chocolate, Ice Creams And Frozen Treats
- Cocktails, Mocktails And Wines
- Continental And Indian Breads
- Desserts
- Dips, Chutneys And Sauces
- Masalas
- Paneer
- Pickles, Preserves And Jams
- Poultry And Egg
- Rice, Noodles And Pasta
- Salads And Sandwiches
- Seafood
- Snacks, Sweets And Savories
- Soups, Starters And Accompaniments
- Vegetarian
Feedback
DISH NAME : FALOODA
Preparation Time : 45 minutes
Chilling Time : 2 hours
Description
Falooda is a cold dessert popular in India. Though Falooda is layered like a sundae, it is named after the vermicelli that is used in the dish. Here i have used ready made vermicelli available. Purist of falooda makes the falooda or vermicelli from scratch.Falooda has its origins in Persia (Iran). This dessert was brought to India by Parsis. Traditionally it is made by mixing rose syrup, vermicelli, basil seeds, cubes of jelly made with gelatin.Traditionally vermicelli used for preparing falooda is made from arrowroot whereas vermicelli used in the Indian version is usually made from wheat.
Basil seeds / falooda seeds though looks like frog spawn, is a healthy seed. It is cooling and also aids in digestion.
Note
1) Add sugar to vermicelli only after vermicelli is cooked. Or it wont cook.
2) I have omitted rose milk in this recipe. Also vanilla essence is substituted with blue Curacao syrup. This syrup is available in shops selling baking items. Curacao pronounced 'kur uh sao", is a lime and orange flavored sugar syrupy drink concentrate available in different colors, the most famous being blue. It is mainly used in cocktails and mocktails.
| Quantity | Name |
|---|---|
| 2 Tbsp. | Black khuskhus |
| 0.5 Cup | Water for khuskhus |
| 10 Gm. | China grass, cut into small pieces |
| 1.25 Cup | Water for chinagrass |
| 90 Gm. | Jelly crystals-raspberry/strawberry |
| 4 Tbsp. | Sugar for chinagrass |
| 1 Cup | Vermicelli |
| 1.5 Cup | Water for vermicelli |
| 4.5 Tbsp. | Sugar for vermicelli |
| 4 Tsp. | Blue curacao syrup |
| 8 Scoops | Ice cream |
Method
1) Soak khuskhus in water for 10 mts.
2) Cut chinagrass into small pieces & soak in water for 10 mts. 3) Make jelly acc. to packet instructions.Keep jelly to set in fridge after it cools.
4) Heat chinagrass stirring continuously till it melts & boils.To this add sugar & stir till it melts.Remove from fire & add blue curacao syrup & keep to set in a bowl.When it cools keep in fridge.
5) Dry roast vermicelli & boil this in water till cooked. Then add sugar.Remove to a bowl.When it cools keep in fridge.
6) Cut chinagrass after it has set,into small cubes.
To assemble:-
1) Take a tall glass, add 2 tbsp. Khuskhus. Add half scoop ice cream
2) Then 2 tbsp. Vermicelli, 2 tbsp.chinagrass cubes, half scoop ice cream, 2 tbsp. Jelly cubes, 1 scoop plain vanilla icecream. Lastly add 1 tbsp. more of jelly on the side of icecream.
Serving Suggestions
Serve chilled.