Ms.Gulab (Falooda)

Last Tuesday I was dreaming about falooda in my sleep. I  have no idea why on earth my subconscious mind would even think of falooda when it has been zillion years since I have had one. That day the first thing I did on reaching work was to google on how to make falooda and good gracious who knew it was a breeze. Fellow homosapiens, you should give this a try. It's quick and delicious! But before I step into my recipe, let me share this trivia with you all - Falooda is an adaptation of the Persian dessert Faloodeh and it made its grand entry to the Indian subcontinent during the Mughal period. 

Alright, so I am going to call my easy falooda version  - Ms. Gulab

Ingredients:

• 1 glass of reduced fat milk
• 1-2 handfuls of Chinese noodles or vermicelli
• 6 teaspoons of rose syrup (Recommend: rooafza found in the Indian stores)
• Sugar to taste
• 2-3 scoops of mango/vanilla/tutti-frutti ice cream
• 6 slivers of almonds/pistachios
• A pinch of cardamom powder

Preparation:

• Take a handful of noodles/vermicelli and cook it in the boiling water until soft.
• Strain the noodles/vermicelli and keep aside.
• Next into a saucepan, pour a glass of cold milk followed by the rose syrup, a pinch of cardamom and sugar.

• Add the vermicelli/noodles into it.

• Chill the mixture for another 40 minutes or more
  
• In a tall glass, add 2 scoops of ice cream.
• Pour the chilled mixture to it.
• Sprinkle with almond/pistachio slivers as garnish.

• Add a straw and long-handled spoon

Ms.Gulab is ready to be served.

Note: Traditional faloodas also have basil seeds (sabza seeds) in them.

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Tags: Food