Falooda is the ultimate Indian summertime treat. Cool and refreshing, this exotic dessert drink with layers of rose syrup, jello, sweet basil seeds, vermicelli, creamy milk, ice cream and nuts will quench your sweet desires, leaving you thirsting for more.
In a saucepan, take sugar with water and bring it to a boil. Lower the heat and let it simmer for 10 minutes. Add rose water, beet juice and simmer 5 minutes. Use the syrup as needed and save the rest.Tip: Alternatively combine ½ cup maple syrup, 2 tablespoon rose water and 2 tablespoon beet juice and bring it to a boil and turn off heat when it is like thin syrup. It will thicken when cool.
Rose Jello (sub any red jello)
Take 1 cup of water and ¼ cup honey in a sauce pan. Bring it to a boil and turn off heat. Sprinkle gelatin over that hot water and stir to dissolve completely.
Then add ½ cup cold water, rose water and beet juice. Pour in a small dish and chill for 3 to 4 hours to set the jello. Use jello as needed and save the rest.Tip: Alternatively make any red jello following package instructions.
Thick Milk
In a high speed blender, take evaporated milk, whole milk, cashew butter, honey and process it until smooth and thick. Chill it.Tip: Alternatively bring 2 cups of sweetened milk to a boil. Lower the heat, simmer and reduce it to ⅔ of its original volume.
Vermicelli (falooda sev)
Take 3 cups water in a saucepan and bring it to a boil. Add vermicelli that have been cut into 1 inch size and cook until al dente. Kame rice sticks need 3 minutes to cook. Drain the vermicelli and chill.
Sweet Basil Seeds
In a small bowl, soak sweet basil seeds in 1 cup water and let them swell up for about 30 minutes. Chill the seeds and drain in a sieve before use.
How to Serve Rose falooda
Take tall glasses or attractive drink ware.
Drizzle rose syrup.
Place some rose jello.
Next a layer of vermicelli.
Then add soaked basil seeds.
Fill the glass with thick milk up to ⅔ full.
Add a scoop of ice cream.
Top with nuts, some syrup and rose petals.
Serve immediately.
Video
Notes
This thick beverage is best enjoyed with a tall dessert spoon.
If you want to make it drinkable, use a smoothie straw and make sure that the jelly pieces are really small and nuts are chopped finely.
Make Ahead: All the ingredients for the layers can be made ahead and stored.
Beet Juice: Process 1 cup chopped beets with 1 cup water and drain well through a fine mesh sieve.
Nutrition facts based on rose falooda and is approximate.
Other Falooda Flavors
Rose Falooda: Add layers in the following order — rose syrup, rose flavored jello or any suitable red jello, vermicelli, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted almond slices or pistachios, rose petals and drizzle of rose syrup.
Mango Falooda: Add layers in the following order — rose syrup, mango jello, mango puree, vermicelli, basil seeds, thick milk, more jello or puree, chopped fresh mango is optional, vanilla ice cream. Top with mango jello and drizzle of rose syrup.
Saffron Pistachio Falooda (Kesar Pista): Stir some drops of saffron water in the thick milk. Mix few drops of saffron water with a tablespoon honey. Layer in the following order — rose syrup, rose flavored jello, vermicelli, basil seeds, thick saffron milk, vanilla ice cream. Top with pistachios, and drizzle of saffron honey.
Dried fruit and Nut Falooda: Any dried fruit (figs, raisins) that are too hard should be soaked in water just until soft. Chop figs, prunes and dates. Toast all nuts except pistachios. Add layers in the following order — rose syrup, rose flavored jello or any suitable red jello, vermicelli, dried fruits, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted nuts and more dried fruit, and rose syrup.
Kulfi Falooda: Cut kulfi into bite size pieces and use it instead of ice cream. Use cardamom to flavor the milk.
Berry falooda: Use strawberry syrup, strawberry jello and fresh strawberry slices, crushed or stewed berries.
Chocolate falooda: Use chocolate syrup, strawberry/raspberry/cherry jello and toasted hazelnuts.
Fresh fruit Falooda: Use strawberry or rose syrup, fruit jello and chopped mixed fruit.