Saffron And Rose Falooda | Ramadan Special

Saffron and Rose Falooda Cuisine Canvas

Hello all! Who doesn’t love a tall sweet glass of chilled falooda to make a hot day more bearable? Check out this amazingly simple yet absolutely smashing desert recipe for the quintessential Indian falooda.

Preparation Time: 5 minutes

Cooking Time: 7 minutes

Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 500 ml
  • Sabja/ Basil seeds: 1/3 cup
  • Vermicelli: 1 cup
  • Rose syrup: 2 tbsp
  • Kesar/ Saffron: 3/4 strands
  • Water: 2 tbsp

For the garnish;

  • Chopped pistachios: 4/5
  • Chopped almonds: 4/5
  • Chopped Cashews: 4/5
  • Raisins, whole: 4/5

METHOD:

Come make along with us..

Boil milk on a stove and stir occasionally. You will notice the milk rises and becomes foamy. At this point let it simmer on a low flame for about 1\2 a minute. Add soaked vermicelli and half of the sabja seeds. Stir the concoction and take it off the heat.

Let the milk mixture cool down and chill for a bit.

Rose Falooda

In a tall glass, put in about a tablespoon of rose syrup. Then carefully add the milk and vermicelli. Top off with a little bit of rose syrup, chopped pistachios, almonds, raisins and cashew nuts.

Finally spoon in a little bit of soaked sabja seeds.

Kesar/Saffron Falooda

Mix sugar and dissolve saffron in 2 Tbsp of water to make syrup for falooda. In a tall glass add in a handful of chopped dry fruits to it.

Pour in half of this syrup in a tall glass and then fill it with milk and vermicelli again to the brim. Put the rest of the saffron syrup on top of it and then top off with various dry fruits.

Add sabja seeds on top.

You are done!

This delicacy is best served chilled.


How do you like your falooda? share with us, we would love to see.


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