Falooda Recipe
An Introduction To Falooda Recipe
Falooda is an exquisite delight that dazzles with an array of scrumptious ingredients which cools not only your palate but also your system. Relish this nectarous glass of iced dessert in a candle-lit table and dive in to the exotic flavor it offers.
Falooda is a dainty Indian dessert made of Falooda sev/vermicelli spruced up with ice cream, sabja seeds and nuts. It came into vogue during the Mughul Empire and got established during the Muslim dynasties between 16th to 18th centuries. The Mughul emperors patronized Falooda with several adaptations and variations from which the present day modification of Falooda came into existence. This refreshing chill dessert of falooda includes unique ingredients like rose syrup and sabja seeds which have exclusive cooling effects on our body. When these soothing ingredients gets steeped in sweetened milk and delicious ice-cream it just takes you on a roller coaster ride even in the very first slurp.
There are quite a lot of versions of Falooda recipe all over the country, and some of the popular variants are Kesar, Kulfi, Shirazi, Rabdi and pan-masala Faloodas. Yet others have different flavours like strawberry, chocolate, pistachio, kesar, butterscotch and venila. You have fruit based Faloodas where the seasonal fruits are added in and you have dry fruits Falooda which is garnished with all types of nuts. Some other varieties bring up a mixture of Falooda sev with cool drinks, juices and sarbat which ultimately gives a plethora of flavors. Yet other versions include khus syrup, tapioca pearls and fruit jelly to enhance its deliciousness. But in any kind of Falooda the sweetness, its creamy spongy texture, appealing colors and alluring flavors are well balanced and that is what makes the Falooda enticing and gives a zing to the dessert.
Anyone would get excited even at the very sight of Falooda. The way falooda is served in a long slender glass, with a sleek spoon with scoops of ice cream wobbling along with the jelly doused in a medley of colorful ingredients in different texture would just take you on a wonder spell. The first thought that would occur into your mind would be to dwell into the adventure of digging out all the ingredients and flavors from the bottom. And the tickling sensation starts when you stir in with the sleek spoon and the sweet journey begins with the first slurp of this tantalizing temptation.
Much to our surprise, the making of Falooda is quite simple and can be made in a few minutes at home. Check out this recipe and enjoy the adventure. Give wings to your imagination and prepare this lip-smacking Falooda according to your taste and flavor.
Ingredients Required To Make Falooda Recipe
How To Make Falooda Recipe
To make falooda recipe, Take two teaspoons of sabja seeds in a bowl and pour in two cups of water and close it with a lid.
Similarly add two teaspoons of almond gum in another bowl and splash in two cups of water.
Let both the ingredients soak overnight or for four to five hours approximately.
After a few hours, you will notice that the sabja seeds and the Almond gum have soaked well and have increased in size and quantity.
Using a filter, just strain the excess water from both the bowls and keep them separately.
Heat a wok and pour in four cups of full fat milk and stir in.
Tip in four tablespoons of sugar and keep stirring while it boils in high flame.
Let it boil for quite some time till it thickens and reduces to half.
Turn off the stove and let it come to room temperature.
Keep it in the refrigerator and chill.
Heat a saucepan and add in four table spoons of vermicelli in it and dry roast them for a minute or two until fragrant.
Pour in two cups of hot water and turn off the stove and pop the lid on.
Let it soak for five minutes approximately.
After a while, when the vermicelli is being cooked up well, just strain the water using a strainer and let it cool.
Take a large serving glass and add in two tablespoons of soaked sabja seeds at the bottom.
Tip in two ladles of vermicelli with a nice stir.
Splash in a teaspoon of rose syrup and stir in.
Now add two ladles full of sweetened milk and make another layer of vermicelli.
Top up with a scoop of venila ice cream and once again fill it up with two teaspoons of sabja seeds and a teaspoon of rose syrup.
Finally garnish with some pistachios, grated almonds, raisins and cherries and just sprinkle a few drops of pineapple essence and pistachio essence on top.
Similarly make the other glass of Falooda and refrigerate.
Serve it chill on a hot summer midday.
Tips And Tricks To Make Falooda Recipe :
- If you plan to prepare Falooda you can boil the milk and refrigerate the previous day.
- Similarly, you can soak the sabja seeds and Almond Gum well ahead and store it in the refrigerator.
- Instead of jelly I have used almond gum here as I wanted it to be natural and organic. You can use jelly or gelatin if you wish.
- We add in a few drops of fruit essences just to make it more appealing and delightful. If you want it to be plain, you can just skip this step.
- While dry roasting the vermicelli do it in low flame just for a minute or two and it should not turn brown.
- Likewise, do not allow it to remain in hot water for a long time as it will become mushy.
- You can store the remaining sabja seeds and almond gum for two to three days in the refrigerator and use it for making Nannari sharbat and jigardanda. Refer my blog for these two recipes.
Ingredients
Directions
To make falooda recipe, Take two teaspoons of sabja seeds in a bowl and pour in two cups of water and close it with a lid.
Similarly add two teaspoons of almond gum in another bowl and splash in two cups of water.
Let both the ingredients soak overnight or for four to five hours approximately.
After a few hours, you will notice that the sabja seeds and the Almond gum have soaked well and have increased in size and quantity.
Using a filter, just strain the excess water from both the bowls and keep them separately.
Heat a wok and pour in four cups of full fat milk and stir in.
Tip in four tablespoons of sugar and keep stirring while it boils in high flame.
Let it boil for quite some time till it thickens and reduces to half.
Turn off the stove and let it come to room temperature.
Keep it in the refrigerator and chill.
Heat a saucepan and add in four table spoons of vermicelli in it and dry roast them for a minute or two until fragrant.
Pour in two cups of hot water and turn off the stove and pop the lid on.
Let it soak for five minutes approximately.
After a while, when the vermicelli is being cooked up well, just strain the water using a strainer and let it cool.
Take a large serving glass and add in two tablespoons of soaked sabja seeds at the bottom.
Tip in two ladles of vermicelli with a nice stir.
Splash in a teaspoon of rose syrup and stir in.
Now add two ladles full of sweetened milk and make another layer of vermicelli.
Top up with a scoop of venila ice cream and once again fill it up with two teaspoons of sabja seeds and a teaspoon of rose syrup.
Finally garnish with some pistachios, grated almonds, raisins and cherries and just sprinkle a few drops of pineapple essence and pistachio essence on top.
Similarly make the other glass of Falooda and refrigerate.
Serve it chill on a hot summer midday.
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