Falooda {Rose Flavored Indian Dessert Beverage}

Every school kid looks forward to Friday evening. I know, mine does. I used to be the same when I was his age (ok, even now!).

Growing up, Friday nights (or sometimes Saturday nights) were special. That’s when we went shopping, and most often, dined out. When I was a school kid in the 90s, that was a special treat. Back then, we didn’t have pizza delivery or take-out. If you wanted to eat food from a restaurant, you had to go there and get it yourself. Though mom is an excellent cook, I looked forward to dining out so much.

Back then, before the advent of malls, shopping was a fun but tiresome affair. Every Indian city has certain famous streets lined with shops selling every imaginable thing one might need. One could walk along those colorful and busy streets for hours. The crowd is unbelievable, every one jostling and pushing each other. Also the heat would be brutal. I know, it’s not a rosy picture, but everyone still loves it.

When we go on long drives or road trips here in the States, I would drag the hubby and kid to some nondescript little town on the way, if I spied a small downtown area with shop-lined streets. The guys don’t get it, but it kind of makes me nostalgic about home.

Most of our summer shopping trips at my hometown ended at one place. A little hole-in-the-wall restaurant selling hot samosas, cutlets (Indian style fried croquettes), ice cream and fruit juice. But they were most famous for one thing – Falooda.

Falooda is a Persian-inspired dessert beverage famous in certain parts of India. In the heavily Arab-influenced Malabar region where I grew up, it was a staple. You go out, you order falooda. As simple as that.

Thankfully, it is one of the most satisfying yet easy desserts ever invented. It has quite a number of components, but there is no difficult technique involved, so you can easily put it together once you gather all the components.

Speaking of which, the main thing we need is rose syrup because falooda is traditionally rose flavored. I buy rose syrup from a Middle Eastern store here. It’s a Lebanese brand and absolutely delicious. A little goes a long way. If you cannot find it, try to at least use some rose-water to flavor the milk.

Falooda is served in a tall glass by layering fruit jelly, thin vermicelli (falooda sev), sabja seeds (seeds of the Thai holy basil plant) and cold rose milk, topped with a scoop or two of ice cream, chopped nuts and dried fruits like raisins or tutti-frutti. You need both a straw and a spoon for the falooda. Just remember to get a bit of everything in every mouthful. On days you decide to indulge in a loaded glass of falooda, you might think of skipping the main meal. It is so filling because of the serving size, but so very delicious and addictive. Trust me, you want to make this!

FALOODA {ROSE FLAVORED INDIAN DESSERT BEVERAGE}

You will need: (Makes 4 servings)

• Strawberry jelly/jello – 1 small packet (Use strawberry or raspberry flavor for the red color)
• Falooda sev (thin broken vermicelli) – 2 oz (around 50-60 gm)
• Sabja or tukmaria (Thai holy basil seeds) – 4 tsp
• Water – 1-2 cups (or as required)
• Chilled milk – 4-6 cups (depends on your glass size)
• Rose syrup – 4 tbsp
• Ice cream – 4 scoops (I used vanilla ice cream)
• Cashew nuts, almonds and raisins – a small handful (to garnish)

How to:

• Prepare the jelly as per package instructions. Allow to set in the refrigerator. Once set, cut into small cubes and set aside.
• To make falooda sev, boil around a cup of water and add falooda sev (vermicelli). Remove from heat and keep covered for 5 minutes. Drain extra water and run it briefly under cold water to stop the cooking process. Cut the sev with kitchen scissors to make it easier to eat. Cool the sev and keep aside.
• Soak the sabja or basil seeds in a cup of warm water. Set aside for 15 minutes so that they swell and become gelatinous. Drain if there is any excess water. Set aside.
• Combine cold milk and rose syrup to make rose milk. Set aside.
• To assemble a falooda, add a few cubes of jelly in a tall, fat glass. Top with some cooked falooda sev. Add a spoonful of soaked sabja seeds. Gently pour rose milk to an inch from the top of the glass. Add a scoop of ice cream, some chopped nuts and raisins. Top with more rose syrup if desired. Serve immediately with a straw and long dessert spoon.

Notes:

•  Falooda sev is a thin variety of vermicelli. It is commonly available in the form of long, thin golden-colored strands in small packets in most Indian/Pakistani grocery stores. In a pinch, you can replace it with regular broken vermicelli, taking care to adjust cooking time accordingly.
• Sabja or tukmaria are the seeds of the Thai holy basil plant, used in many beverages like you would use chia seeds. See this post for more details.
• Use pistachio or strawberry ice cream to top the falooda. Also, replacing the jelly and/or rose syrup with some kind of fruit compote like strawberry or mango sauce for a different take on the traditional falooda.
• There is another variation of the falooda called gadbad served around the Mangalore region. This version is similar to falooda but has layers of jelly, fresh fruits, nuts and lots of ice cream, almost like a tall sundae.

Falooda is something everyone would enjoy, young or old. It is a classic beverage dessert and I really hope you give it a try.

So tell me, do you have fond memories of the days gone by? Are your memories of childhood tied around food like mine are? Have you tried falooda? Do share.

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