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DISH NAME : FALOODA

  • Origin : INDIA
  • Category : CHOCOLATE, ICE CREAMS AND FROZEN TREATS
Preparation Time : 45 minutes
Chilling Time : 2 hours
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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.

  Servings 
Quantity Name
2  Tbsp.Black khuskhus
0.5  CupWater for khuskhus
10  Gm.China grass, cut into small pieces
1.25  CupWater for chinagrass
90  Gm.Jelly crystals-raspberry/strawberry
4  Tbsp.Sugar for chinagrass
1  CupVermicelli
1.5  CupWater for vermicelli
4.5  Tbsp.Sugar for vermicelli
4  Tsp.Blue curacao syrup
8  ScoopsIce 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.