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
- 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
Note: Traditional faloodas also have basil seeds (sabza seeds) in them.
Comments
thanks !
Sang