Falooda

Falooda

Many of us think Falooda is a dessert !!! But in fact it’s a beverage , dessert beverage may be !!! 😀 Falooda , originally Phaloodeh in Farsi , originated in Persia/Iran . More specifically in Shiraji of Iran . Falooda now has gained it’s popularity through out the Sub-continent and Middle-East , each having it’s own version . In Myanmar and Thailand similar version of beverage is also seen . In South Africa , due to a large Indian community residing there , has it’s popularity too . In Mauritius , they call it “alooday”, which is just the corruption of the word falooda and absolutely identical in ingredients and flavor . 🙂
In Iran , the vermicelli they use is made of cornstarch or arrowroot, giving it a light texture than the vermicelli used in Indian Sub-continent , made of wheat actually .
The recipe , I’m sharing today is one of the Persi version , popular in the Persian community of the sub-continent .

Ingredients : ( Serves 4)

4 Cups of milk + 4 tbl spoon of powder milk * ( I used 3 and 1/2 cup regular milk and 1/2 cup of evaporated milk)
1/2 ( half) cup of condensed milk
2 tbl spoon of takmaria / tokma , soaked in cold water at least 1 hour ago
1/2 cup Falooda sev /colorful vermicelli
Rose syrup / Ruh Afza , 2 tbl spoon per glass
Jello , cut in pieces
1/4 th cup finely chopped nuts like pistachio , almond
Rose or any flavored kulfi or ice-cream

Procedure:

1. Soak the takmaria or tokma in cold water for at least 1 hour .

2.Boil the Falooda sev or vermicelli . Drain out the water wash with running cold water and starin the water out .

3. Boil milk with 4 tbl spoon of powder milk . Just once . Cool the milk and add the condensed milk . Stir well . Add the chopped nuts .You may sprinkle some rose water . Your badam sharbat is ready . Don’t make the milk too sweet , because we will mix it with rose syrup or rooh afza too . Chill the milh well .

4. Now assemble everything in a glass . First put 2 tbl spoon of rose syrup or ruh afza in a glass . Add some vermicelli , now add some jello , 1 tbl spoon soaked tokma or takmaria , now add milk . Add some crushed ice , stir once and garnish with rose kulfi or ice cream on the top .

Enjoy chilled Falooda !!! 🙂