Rose Falooda with saffron

Imagine the best Indian drink loaded with flavors and textures. Yes, I am talking about our Falooda. Falooda is made with various ingredients, including vermicelli noodles, milk, flavored syrup, ice cream, and toppings. Eid is the perfect excuse for some chilled Falooda. I am making the classic Falooda but have decided to skip the jelly. 

This falooda has rose syrup, saffron, and crushed nuts, which are some of my favorite ingredients.

The trick is to layer all the elements in a tall glass and add the ice cream with all the essential toppings when serving. Remember to add a tall spoon to scoop out all the delicious layers. I cook my vermicelli in milk with saffron; it makes a lot of difference.

The royal influence can also be seen in how falooda is often presented in tall, ornate glasses, garnished with edible silver or gold leaf, and served with long spoons or straws. This elaborate presentation adds to the regal feel of the drink. However, I found some delicious Faloodas on the streets of Hyderabad.

Here is a simple, easy recipe that serves two.

Cooking Time: 10-12 minutes
Preparation Time: 15 minutes
Serves: 2-3

Ingredients

• Milk 500 ml
• Rose syrup 5 tbsp
• Vermicelli 3 tbsp
• Basil seeds 3-4 tsp
• Vanilla ice cream 
• Chopped almonds
• Pistachios
• Saffron few strands
• Sugar 2 tbsp

Method

1. Soak the Sabja or basil seeds in water and allow them to swell.
2. Warm half the milk in a saucepan and cook the vermicelli with sugar. Add saffron once cooked and set it aside. 
3. In the serving glass, pour the rose syrup/roohafza, add 1-2 scoops of ice cream, then place vermicelli and sabja seeds.
4. Pour chilled milk. Top it with another scoop of ice cream. Garnish with nuts and mint leaves. Use a long spoon to stir and enjoy.