Friday, October 2, 2009

Falooda ice-cream

Falooda ice-cream
Cooking time : 15 mins.
Preparation time : 15 mins.
Serves: 12

36 teaspoons rose syrup
12 scoops vanilla ice-cream
9 teacups chilled milk
3 tablespoons falooda seeds (subja)
75 grams cornflour

1. Soak the falooda seeds in 4 teacups of water and leave for at least 2 hours.
2. Mix the cornflour very well in 450 ml. ( 15 fl. oz.) of water.
3. Put to boil on a slow flame. Go on stirring and cooking until the mixture becomes transparent.
4. Put the mixture in a “sev’ press and by hand through the sieve into a vessel which is filled with ice-cold water and with ice cubes. This falooda “sev” must be preserved in water.

How to serve
1. Put 3 teaspoons of rose syrup 1 tablespoon of soaked falooda seeds and 1 tablespoon of falooda “sev” in each glass. Fill the glass uotp three – quarters and top with a scoop of vanilla ice-cream.

Shahi Falooda


* 1/2 cup fine vermicelli
* 1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
* 1/2 cup pistachios, shells and skins removed
* 1/2 cup almonds, blanched/ skins removed
* 2 tsps sugar, ground to a fine powder
* 3 tbsps Basil seeds - Sabza
* 6 tbsps rose syrup
* 2 scoops ice cream of your choice/ Kulfi (see recipe below)


* Cook the vermicelli like you would pasta - in boiling water and till cooked yet al dente! Strain and keep aside to cool. Then chill in refrigerator till needed.
* Keep aside a few almonds and pistachios - about 6-8 each - and cut into thin slivers. Keep aside to use as a garnish later.
* Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator.
* Put the the basil/ Sabza seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black center! Strain and keep aside in a small bowl.
* To assemble the Shahi Falooda: Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream/ Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!

Kesar Falooda

Kesar Falooda

Servings : 2
Time Taken : 15-30 mins


For sev:
1. Mix cornflour and water.
2. Cook on slow fire, stirring continuously, till transparent.
3. If required add few more tbsp. water while cooking.
4. Mixture when cooked should be transparent and can be sticky.
5. Oil inside of press. Spoon in cooked mixture.
6. Hold press over a large bowl of icewater.
7. Press out spaghetti like sev into water.
8. Do not disturb by stirring.
9. Keep in refrigerator to chill till required.
10. Drain in colander before using.

For falooda seeds:
1. Soak cleaned seeds in 1/2 litre water for 30 minutes.
2. Drain in colander, chill in refrigerator till required.

To proceed before serving:
1. Beat chilled milk with hand mixie till frothy.
2. Take number of glasses to be served.
3. Pour 2 tbsp. of syrup at bottom.
4. Add 2 tbsp. sev. Top with 1 tbsp. seeds.
5. Tilt glass a bit, pour milk to 3/4 level, carefully.
6. Do not disturb the base layers, while pouring.
7. Top with a scoop of vanilla icecream.
8. Garnish with chopped nuts
9. Serve with long handled thickshake spoons.

Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor! These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.

Making time:
Preparations: 30 minutes (excluding icecream making time)
Assembling: 15 minutes
Makes: 10 glasses
Shelflife: Immediately after assembling

Tuesday, September 22, 2009

How to make simple Falooda?

Servings : 2
Time Taken : 15-30 mins

Unboiled milk - 1/2 lit (approximately 4-5 cups)
Condensed milk (Milkmaid) - 1 tin
1 packet Jelly (preferably strawberry flavour)
Custard powder - 4 tbsp (note tbsp and not tsp)
Ripe Mango, Seddless Grapes - quantity as per your choice
Vanilla essence - few drops
Pista essence - few drops
Green color - pinch
Dried Grapes, broken Cashews, Badam - few


1. Set jelly and keep it in fridge.
2. Mix together condensed milk and unboiled milk. Boil on low-medium flame.
3. Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil.
4. Simmer gas for 5 mins till mixture is thick.Then,take off gas and cool for a while.
5. Now divide the qty of the mixture into two, by pouring it into 2 separate vessels.
6. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel.
7. Keep the 2 vessels in fridge. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in fridge like before.
8. After well set,break jelly into pieces and take out the 2 vessels.

How to Serve:

1. Take a tall glass. Pour jelly at the bottom.
2. On top of it, place a scoop of vanilla icecream.
3. On top of it, place finely cut pieces of mango,grapes
4. Next, place a scoop of pista icecream.
5. Decorate with dried grapes, broken cashews & badam. (If possible, also with a plum)
6. Serve with a long spoon.