Falooda
by Rita Jamshed Kapadia
In the Persian language it is called it Faloodeh or Paludeh. The Indian word “Falooda” is a Hindi and Urdu word. Falooda is Bengali as well !
Serves 4
Prep time 15 minutes
Cooking time 0
Ingredients
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6 tbsps. of Falooda Sev (broken into small pieces)
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4 tsps. of Tookmuria (subja seeds)
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900 ml (1 1/2 pint) milk
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4 tsps Sugar * Diabetics can leave out the sugar or replace with sugar substitute
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4 tsps. rose water or rose syrup or 1 drop of rose essence
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4 scoops of vanilla ice cream
Method
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Boil the Sev in water for 3 minutes or till soft and drain
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Soak the Tookmuria (subja seeds) in 1/4 pint milk
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Mix remaining milk and sugar and pour into 4 tall glasses
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Divide the seeds, milk and cooked Sev into 4 glasses layering each glass.
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Pour the rose syrup on top which being heavier will drift down making a lovely swirled effect. Alternatively use Orange Syrup and Orange Falooda Sev
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Chill in refrigerator
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Before serving add a scoop of vanilla ice cream, Orange Pineapple Icecream
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Serve with a saucer underneath for spills and a straw for drinking. I add a piece of fruit to complement like Pineapple chunks, Starwberries, Blueberries or even a rose petal.
What a wonderful recipe! I really enjoyed learning about the traditional ingredients and the history behind falooda. The combination of rose syrup, sabja seeds, vermicelli, and ice cream makes it such a refreshing dessert, especially during the warmer months. Your step-by-step instructions make it easy for anyone to recreate this classic treat at home. For those searching for faloodas near me, it’s always exciting to discover places that serve freshly prepared versions with authentic flavours and quality ingredients. Thank you for sharing this delicious recipe and the helpful serving tips.
Great flavors and good icecream