Ingredients
Layers
- 60 gfalooda sev or fine vermicelli
- 3 tbspbasil seeds
- 600 mlcold milk
- 2 tbspsugar
- 6 tbsprose syrup
To top
- 4scoops kulfi or vanilla ice cream
- 3 tbspchopped pistachios and almonds
- jelly cubes, optional
Directions
- Soak the basil seeds in 200 ml of cold water for at least 20 minutes, until each seed is surrounded by a clear gel.
- Soak them properly and never leave them out.
- Cook the vermicelli in boiling water for 3 to 4 minutes, then rinse it under cold water and drain it well.
- Pour the cold milk over slowly, down the inside of the glass, so the layers stay distinct.
- Top with a scoop of kulfi or ice cream, jelly cubes if you like them, and a scatter of chopped nuts.
- Serve with a long spoon and a wide straw, and let each person mix their own as they go down the glass.
Technique
- Rooh Afza is the rose syrup almost everyone uses, and its particular flavour is a large part of what falooda tastes like.
- Everything must be genuinely cold before assembly, or the layers muddle as you pour.
- Falooda sev is a fine vermicelli sold specifically for this, though ordinary fine vermicelli works.
Substitutions
- Chia seeds in place of basil seeds, soaked longer, which is close but not identical.
- Any rose syrup, or rose water with sugar syrup and a drop of colouring.
Variations
- With mango pulp instead of rose syrup.
- Royal falooda, with dried fruit, jelly and two kinds of ice cream.
- Made without ice cream, as a simpler drink.
History
Descends from Persian faloodeh, adapted in the subcontinent with milk and vermicelli; Karachi and Lahore parlours popularised the modern glass.
Frequently asked questions
What is Falooda?
Falooda is a dessert from Pakistan: vermicelli, basil seed and rose syrup layered with milk and ice cream. Descends from Persian faloodeh, adapted in the subcontinent with milk and vermicelli; Karachi and Lahore parlours popularised the modern glass.
How long does Falooda take to make?
Falooda takes 30 min of preparation and 10 min of cooking. The recipe makes 4 glasses. It is rated easy to make.
What can I substitute in Falooda?
Yes, within limits. Chia seeds in place of basil seeds, soaked longer, which is close but not identical. Any rose syrup, or rose water with sugar syrup and a drop of colouring.
What is the most important thing to get right in Falooda?
Everything must be genuinely cold before assembly, or the layers muddle as you pour.
