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.


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Sheera is savoury yet sweet and it can be served as dessert or a tea time snack.

  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Ghee / Clarified Butter: 1 Tbsp
  • Rawa: 1 cup
  • Assorted Dry Fruits: 1/2 cup
  • Sugar: 2 Tbsp
  • Green Cardamom seed, powder: 1 tsp
  • Milk: 150 ml
  • Water: 150 ml

METHOD:

In a saucepan, heat a tablespoon of ghee / clarified butter and add rawa.

Roast the rawa to a golden colour on medium heat for 1-2 minutes.

Add sugar and the assorted dry fruits to the saucepan and mix well before adding the cardamom powder.

To this add the milk and stir well, until the milk is absorbed by the rawa.

Furthermore, add water and stir well, cover and cook on low heat for 10 minutes.

Cool to room temperature before serving.


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