Step 1: You will need
- 2 cups (500ml) Whole Milk
- 1/2 tsp Basil Seeds, Can be bought at any Asian grocery store
- 1/2 cup Vanilla Ice Cream
- 1 handful Falooda Sev Strands
- 5 Rose Syrup
- 1 1/2 Sugar, or to taste
- pinch Cardamom Powder
- 1 tsp Coarsely Ground Pistachios
Welcome to Show Me the Curry.com. I’m Hetal. I'm Anuja and today we’re going to show you how to make Falooda. Falooda is a rose flavored milk with ice cream in it. It’s visually good-looking and it’s perfect as a drink or as a desert.
Here’s what you’re going to need. Two cups whole milk, 1/2 teaspoon basil seeds (can be bought at any Asian grocery store), 1/2 cup vanilla ice cream, one handful of Falooda Sev strands, five tablespoons of rose syrup, 1 and 1/2 tablespoons sugar (or to taste), a pinch of cardamom powder, one teaspoon of coarsely ground pistachios.
We’re going to start off by boiling approximately two cups of water and that will be for our Falooda Sev to be cooked in. At the same time, we can get our milk also going. We’re going to boil two cups of milk, whole milk. While the milk is boiling, we’re going to go ahead and soak our basil seeds, also known as tukmaria. That can be bought at any Indian grocery store. They need to be soaked for, about a half an hour. When you soak basil seeds, they actually plump up and gives a nice texture to your Falooda.
Our water has finally come to a boil, so we’re going to drop the Falooda Sev in. Now this, when it comes in the package it’s a big mess of Sev. It’s really hard to cut and to eat, when it’s that long. What you might want to do is to take some kitchen shears and chop it up a little bit before you drop it into the water. It makes it a lot easier to eat later. You’re going to cook it for only about two to three minutes.
It’s been about three minutes since our Sev has been cooking. So it’s softened up really nicely. I think we can switch our stove off. Just let it sit there for a few minutes. Looks like our milk has already come to a boil, so at this point we can go ahead and add our sugar and our cardamom powder. Stir that in a little bit. Anuja:Falooda, again, is one of those sweet foods in India. People on carts go around with these big urban pots and that’s how they sell it. Because they don’t have provisions for icing and for making it cold. Urban pots work out very, very good. It’s absolutely delicious.
We have to put the rose syrup now? We can go ahead and switch this off now, because it’s come to a boil. Add the rose syrup. This rose syrup is sweetened. So not only does it add this wonderful rose flavor, but it also sweetens it up a bit. The Falooda is traditionally served chilled. We’re going to put this into the refrigerator for a little while and let it cool down. Then we can add the remaining ingredients in there. Actually, we can go ahead and add the Sev at this time too. It will cool down at the same time. We’re first going to have to drain the Sev and remove all the water. Then add it into Falooda. It’s really easy if you have a nice small Sev. It works really well. Give it a nice mix. It already looks great. We’ll be back once this gets chilled.
We’re back with our Falooda. It’s been chilled. Now we’re going to strain our basil seeds. You can see they’re nice and plump now. Let’s go ahead and strain them first. We’ll go ahead and add our basil seeds into our milk. At this time, we can also add a little bit of ice cream. This ice cream is actually going to be melted into the milk. We’re going to use some separate ice cream to actually serve it with. We’re using vanilla ice cream. It’s everybody’s personal choice. A lot of people use a padam pistachio ice cream or you can use strawberry if you like also. Anything that you like, it usually goes well with this. We mix it around and try to just to melt up a bit. We’ve actually added the ice cream in the Falooda to give it more flavor and to pink it up a little bit. It’s melted nicely, so I think we’re ready to serve.
All right. Here are our glasses. I’m going to go ahead and put a scoop of ice cream in it. You might have some trouble getting it out. Then we just pour this in. This is the challenge. You want a little bi