Falooda Recipes
FALOODA -- EASY AND DELICIOUS
A traditional Indian/Pakistani desert drink. My version uses ingredients you can easily find at your local Indian and Chinese Grocery store. This recipe is super easy and tastes BETTER than what you can find at most Indian restaurants!! The Falooda Seeds are optional since they don't really have a flavor, but they do add to the authentic look (a little like floating tadpoles!), and are actually very good for digestion in a hot climate.
Provided by LolaRuns
Categories Beverages
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Soak the Takmaria Seeds in water for at least 1 hour.
- Boil the noodles/sev in water for about 15 minutes.
- Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
- Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.
- Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).
- Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!
Nutrition Facts : Calories 217.7, Fat 12.6, SaturatedFat 3.7, Cholesterol 14.9, Sodium 176.8, Carbohydrate 21.3, Fiber 1.1, Sugar 0.1, Protein 5.9
KESAR PISTA FALOODA RECIPE
Kesar Pista Falooda is a delicious Indian Dessert Drink prepared by condensing milk along with saffron and pistachios. Sabja seeds added to the falooda adds a very nice crunch while the falooda sev is nice and soft. Falooda tastes best when served chilled topped with ice cream, tutti frutti and cherries. Sabja seeds are seeds from the sweet basil plant and it most nutritious when soaked in water and consumed. They are high in Omega 3 fatty acids, which helps in boosting metabolism which aids in weight loss. It reduces body heat, treats acidity and heartburn. Serve this delicious Kesar Pista Falooda as a dessert at your dinner party along with an meal of Vegetable Malai Kofta, Lachha Paratha, Hyderabadi Vegetable Biryani, Phulka and Kala Chana Salad. If you like this recipe of Kesar Pista Falooda, here are a few other Indian Dessert Recipes that you can try: Mango Falooda Recipe Avarekalu Payasa Recipe (Broad Beans Pudding) Aam Ki Kheer Recipe - Mango Coconut Payasam Recipe
Provided by Swathy Nandhini
Time 20m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making Kesar Pista Falooda Recipe, first soak sabja seeds (basil seeds) adding enough water for 15 minutes. Once it expands and increases in quantity, drain from the water and keep aside.
- Place a pot of water on heat and bring it to a boil. Switch off the flame, add the falooda sev, keep it for 15 to 20 minutes. After 15 to 20 minutes, drain the water and keep the falooda sev aside.
- In a pan, add milk and bring it to a boil.
- Once it starts boiling, simmer the flame and add crushed pistachios, sugar and saffron strands (kesar) to it.
- Stir well and boil until the milk thickens a little. Remove from flame and allow it to cool.
- Once the milk is cool, refrigerate it for 15 minutes.
- To assemble Kesar Pista Falooda, take a tall serving glass. Add a tablespoon of soaked sabja seeds followed by 2 tablespoons of cooked falooda sev and pour cooled saffron pista milk until 3/4th of the glass.
- Add a large scoop of ice cream on top and garnish the Kesar Pista Falooda with tutti fruity and glazed cherries.
- The delicious Kesar Pista Falooda is ready to be served.
- Serve this delicious Kesar Pista Falooda as a dessert at your dinner party along with an meal of Vegetable Malai Kofta, Lachha Paratha, Hyderabadi Vegetable Biryani, Phulka and Kala Chana Salad.
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4.3/5 (5)Total Time 20 minsCategory DessertCalories 587 per serving
- To prepare this popular dessert recipe, boil the milk and sugar in a deep-bottomed pan over medium flame and reduce it. Add 30 grams of rose syrup to the milk and mix well. Once it has thickened, take it off the flame. Meanwhile, cut the jelly into cubes and set it aside. Now, place a sauce pan with water over medium flame and bring it to a boil. Add falooda sev in it so that it softens. Once done, drain the water and transfer the cooked sev in a bowl containing cold water.
- Soak falooda seeds in water in a small bowl and allow them to bloom. Place the serving glasses in the freezer to chill. After a while, take the chilled serving glasses and pour 1 tbsp of rose syrup in each. Add 2 tbsp strawberry jelly, followed by 30 grams of bloomed falooda seeds. Next, layer them with 1/4 cup of falooda sev. Slowly pour the chilled rose milk till 3/4th level of the glasses. Finally, drizzle some more rose syrup, garnish with sliced almonds, pistachio and cherries. Serve immediately to enjoy!
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- Soak sabja seeds in water for about 20 to 30 mins. Once they swell using a strainer drain the extra water and set the soaked seeds aside.
- In 4 tall glasses each, add 1.5 to 2 tablespoons rose syrup. Depending upon the sweetness preferred and the size of the glass add less or more of the rose syrup.
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- 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 1/2 cup maple syrup, 2 tbsp rose water and 2 tbsp beet juice and bring it to a boil and turn off heat when it is like thin syrup. It will thicken when cool.
- Take 1 cup of water and 1/4 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.
- 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 2/3 of its original volume.
- 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.
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- You can also boil the milk until it reduces and thickens a bit. Usually milk is boiled until it reduces to half. Then chilled.
- Soak them in a bowl of water for 20 minutes. Drain them to the tea strainer if there is excess water. If you skip this step your falooda will thin down with the excess water.
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User Interaction Count 1
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Category Ice CreamTotal Time 1 hr 45 mins
- Stir together 2 tablespoons cold water and chia seeds in a small bowl; let soak at room temperature until water is absorbed, at least 20 minutes or up to 12 hours. Set aside.
- Whisk together 3 tablespoons rose syrup, agar-agar powder, and 1 1/2 cups cold water in a small saucepan until well combined. Bring to a boil over medium, whisking constantly. Cook, whisking constantly, 1 minute. Pour mixture into an 8 1/2- x 4 1/2-inch loaf pan. Use a spoon to skim off any bubbles from surface. Let cool completely at room temperature, uncovered and undisturbed, until set, about 45 minutes. Run a knife along edges of pan. Flip pan over; gently tap bottom to release jelly. Cut into 36 (1/2- to 3/4-inch) cubes. Set aside.
- Bring remaining 4 cups cold water to a boil in a medium saucepan over medium-high. Stir in salt, and return to a boil. Add vermicelli; cook, stirring occasionally, until al dente, 1 to 2 minutes. Drain and rinse under cold water; drain well, and set aside. Whisk together cold milk and remaining 3 tablespoons rose syrup in a medium measuring cup with a spout; set aside.
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