Falooda is a refreshing and vibrant way to enjoy Diwali. This Persian treat, brought to India by the Mughals in the 16th century, can be likened to a milkshake. It’s festive with layers of rose Jell-O, corn sev, soaked basil seeds (or substitute chia seeds for a similar look and texture), rose syrup, milk, and ice cream. To top things off, sliver pieces of pistachios for a bit of crunch.
The rose syrup, basil seeds, and falooda sev can all be found at your nearest Indian grocery store. But, if you need to substitute, you can use chia seeds instead of basil seeds and regular vermicelli instead of the falooda sev.
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Diwali Falooda
Description
Sweetened with the floral essence of roses.
Ingredients
- 1 packet unflavored gelatin
- 2 tbsp rose syrup
- 1 drop of red food color
- 1 ½ tbsp basil seeds
- 1 small packet falooda sev (corn vermicelli)
- 2 cups full-fat milk
- 4 scoops vanilla ice cream
- Slivered pistachios
- Edible dried rose petals
Instructions
- Follow the directions on the box of unflavored gelatin. Once the gelatin is dissolved, add the rose syrup and red food coloring, stir, and let set in the fridge.
- About 30 minutes before you are ready to make the falooda, soak the basil seeds in enough water to generously cover them. They will expand as they soak up the water, so err on the side of more rather than less water as you will be draining the soaked seeds.
- As the seeds are soaking, boil the sev following the directions on the package. Drain, then use kitchen shears to cut the thin noodles to about 6 inches long.
- To assemble, place cubes or small scoops of rose gelatin in the bottom of a tall glass. Then place some of the soaked basil seeds you’ve drained, followed by some of the sev.
- Next, drizzle some rose syrup along the inside of the glass. Pour in some milk, then repeat the layering. Finally add the scoop of ice cream and garnish with slivered pistachios and rose petals.
Recipes and Stying by Veda Sankaran
Photography by Dave Bryce
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