Falooda

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

• 6 tbsps. of Falooda Sev (broken into small pieces)

• 4 tsps. of Tookmuria (subja seeds)

• 900 ml (1 1/2 pint) milk

• 4 tsps Sugar * Diabetics can leave out the sugar or replace with sugar substitute

• 4 tsps. rose water or rose syrup or 1 drop of rose essence

• 4 scoops of vanilla ice cream

Method

1. Boil the Sev in water for 3 minutes or till soft and drain

2. Soak the Tookmuria (subja seeds) in 1/4 pint milk

3. Mix remaining milk and sugar and pour into 4 tall glasses

4. Divide the seeds, milk and cooked Sev into 4 glasses layering each glass.

5. 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

6. Chill in refrigerator

7. Before serving add a scoop of vanilla ice cream, Orange Pineapple Icecream

8. 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.

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com