EVENT: FOODIES_ REDOING OLD POSTS #51
Falooda is a delicious, refreshing, cooling, summer time dessert that you can sip on and enjoy with a spoon too. This exotic dessert is made using jelly, cooked thin vermicelli, sabja seeds,(basil seeds), milk, syrup, and ice cream. It is the Indian Sub Continent’s version of a sundae. The concoction is a burst of different textures and flavors.
The Origin Of Falooda or Faluda
Falooda or Faluda is originally a Persian drink dessert brought to the Indian Sub Continent during the Mughal Era. And some say it was brought to the Indian Sub Continent by King Nader Shah, a Persian Ruler. Whichever way it came, it clearly was a dessert drink meant for the Royal Family. Over time the royal dessert found its way to the common people.
Flavors Of Falooda
Nowadays there are so many different flavors of Falooda available. Some serve it with the jelly (jello) or without it. For a totally vegetarian version, set flavored agar agar pudding is added. Syrups can vary from the traditional rose syrup to kesar, khus khus, thandai, ones. These days fresh fruit syrups or coulis are also used. Served with ice creams right from the classic vanilla to chilli ice cream and kulfi. Which sev or vermicelli to serve with is entirely up to you. Ready roasted vermicelli makes it so much easier as they need to be soaked in water for a while and it is ready to use. My family doesn’t like the cornflour vermicelli. Nuts, dried fruits, fresh fruits too are added to make the dessert more exotic.
In fact, there are so many variations that you can explore and mix whatever takes your fancy. But today, I am posting about the classic falooda that I have grown up enjoying.
Occasionally, the whole family would get into the mini van and a car and my dad and uncle would drive us to Exotica a small restaurant in Nairobi which was famous for its falooda. Tall glasses of this sweet, exotic and delectable dessert drink was brought to our cars by the waiter. The kids had to stand near the car and enjoy it, in case we spilt it in the car and the adults would sit in the car and mini van. We use to try and suck the jelly through the straw, which obviously was a task.
A holiday trip to Mombasa meant a treat of Falooda from the famous Love and Joy Place. It was a short walk from my aunt’s place. An evening walk rewarded with falooda. I wouldn’t mind walking every day to enjoy falooda.
Over the years the quality of falooda at Love and Joy is unfortunately not the same. Sometime back hubby and I went to have one and we came back so disappointed. There was no jelly and no vermicelli too. It is so much better to make it at home as I can ingredients of my choice and also control the sweetness.
Milk Desserts To Check Out:
- Milk Pudding With Jelly – milk and jelly are set together to create this delish dessert.
- Mango and Vanilla Panna Cotta – easy to make, a perfect summer time dessert.
- Apple Kheer – a delicious fruity dessert
- Thandai Chia Pudding – healthy dessert and filling too.
- Makhana and Dry Fruit Kheer – my favorite.
- Basundi – a classic Gujarati dessert
- Biscuit Pudding – a must try dessert
- Sabudana Kheer – for fasting days or any day you feel like a quick and healthy dessert
- Chocolate Phirni – a rice and milk pudding with chocolate
- Check out Renu’s Chocolate Oreo Milkshake as a summer time dessert treat
THE GROUP FOODIES _ REDOING OLD POSTS
The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. This group has helped me so far to focus on posts that need redoing. We’re reached the 50th re-doing post milestone. Renu suggested celebrating with something sweet or healthy. I’ve decided to go the healthy way but naturally sweet with this Banana Mango Smoothie Bowl.
Updated on 27/05/2021. First Published on 19/06/2012
Ingredients Required For Falooda:
- Milk – chilled dairy milk is preferred. However, you can always try a nut milk.
- Vermicelli – known as sev, some like to prepare cornflour one. However, I like to use the pre – roasted variety available these days. Just soak it in some water for 15-20 minutes and it becomes soft. If the vermicelli is not pre roasted, then boil it in water. Read the instructions on the packet.
- Sabja Seeds – also known as basil seeds or takmariya. If you don’t get sabja seeds you can use chia seeds.
- Jelly – these days vegetarian jelly is easily available. Since I add rose syrup, I prefer to use a red jelly which can be either cherry, strawberry or raspberry one. Set the jelly in a tray or steel plate, as you want a thin layer which you can cut into cubes.
- Rose Syrup – use good quality rose syrup.
- Ice Cream – can use vanilla or strawberry ice cream.
- Nuts – chopped nuts to garnish. Use any of your choice.
- 1 packet red jelly
- ½ cup thin vermicelli
- 2 cups cold milk
- 4 tbsp rose syrup
- 4-6 tbsp chopped mixed nuts
- 4 scoops vanilla ice cream
- 2 tbsp sabja seeds or chia seeds
- Sugar - optional
- As per the instructions on the packet prepare the jelly. Put it in a tray to set as you need a thin layer. I usually use a steel plate.
- Soak the falooda seeds in 1 cup of water and leave till required.
- Boil about 2 cups of water. Add the thin vermicelli to it and boil for 3 to 5 minutes or till the vermicelli is cooked.
- If you are using pre roasted vermicelli then you need to soak it in water for 15-20 minutes.
- Drain out into a sieve. Wash under cold water. Leave it in the sieve till required.
- To make the falooda, take 4 tall glasses. Put in each glass a tablespoon of rose syrup.
- Cut the jelly into tiny cubes. Add some in all 4 glasses.
- Drain out the falooda seeds into a sieve. Spoon the seeds equally into the 4 glasses.
- At this stage if the vermicelli is sticking, just run it under cold water. Divide it between the 4 glasses.
- Add ½ cup chilled milk into each glass.
- Add a scoop of vanilla ice cream.
- Top with the chopped nuts.
- Serve each glass with a straw and spoon.
- If you want to serve falooda for a party, prepare the seeds, vermicelli and jelly a day ahead and leave it in the fridge in till required.
- Replace the rose syrup with kesar syrup. Then you may want to make yellow jelly.
- Vegetarian Jelly is easily available these days. I use Shan or Wiekfield or Hartley brands.
- I have not added sugar. If you need to then add it to the milk.
- I usually like to slowly pour the rose syrup after I have added the milk. This way when you serve it to the guests, it appears white with streaks of pink. They can mix it themselves.
- Left over jelly can be enjoyed on its own or serve with a fruit salad.
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