Weikfield - Falooda Mix - Rose Flavour - 200g

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Making Falooda at home is a beautiful experience. The entire process, right from soaking the basil seeds to the final flourish of the ice cream scoop, is a delightful dance of flavours and textures. Falooda is the ultimate Indian summertime treat. Cool and refreshing, this exotic dessert drink with layers of rose syrup, jello, sweet basil seeds, vermicelli, creamy milk, ice cream and nuts will quench your sweet desires, leaving you thirsting for more. While it’s true that Falooda is often seen as a decadent dessert, it’s equally true that it boasts an array of health benefits, thanks to its ingredient line-up. It’s a refreshing treat that offers a fruity burst, ideal for those scorching summer days when you crave something that cools you down yet ignites your taste buds with sheer, exotic joy. Does anything beat finding that secret ingredient that just perfects what you’ve been trying to do? It always turns out to be something so simple too haha! This looks awesome, I’m gonna have to have a look for that rose syrup in my Asian supermarket that I love so much. I’m very drawn to the colour of this too haha!

It is absolutely essential to get all the ingredients chilled and prepared ahead. Ice Creams should be hard-frozen for best results. (My freezer conked off when I made this falooda, hence this hard learned lesson) Not just spicy food, Falooda can also be paired with a range of desserts. Imagine biting into a piece of rich, dense brownie, followed by a sip of Falooda. The contrast of the chocolatey brownie and the light, floral Falooda can be quite a treat for the taste buds. The possibilities are endless. Vegan Falooda: To make a vegan version of falooda, use plant based or vegan milk such as almond milk, coconut milk or oat milk. Also, use vegan ice cream. is great for anyone like me, that’s living overseas and has no access to this drink, or the syrup to make it with. Kulfi Falooda: Cut kulfi into bite size pieces and use it instead of ice cream. Use cardamom to flavor the milk.Experiment: Feel free to experiment with different flavors and combinations to make your unique faluda recipe. You can try different syrups such as chocolate or caramel. You can also use fresh fruit puree, like mango, blueberry, or strawberry.

Three or more flavors of Ice Creams are used in making the royal fruit falooda. I chose to use Vanilla Ice Cream, Chocolate Ice Cream and Strawberry Ice Cream to fill up my falooda glass. Other ice cream flavors like Dry Fruit, Pistachio can also be used. It is better to avoid dark chocolate or caramel flavored ice creams.Cooking is as much about personal taste as it is about following recipes. Now that we have a deeper understanding of the ‘what’ and the ‘why’ of our ingredients, it’s time to bring them together and create a little bit of magic called Falooda. The Intriguing Journey of Falooda: From Persia to Your Plate BERRY FALOODA: Use strawberry syrup, strawberry jello, fresh strawberry slices, crushed or stewed berries. STEP 1 - ADD 200 ML OF WATER TO 1 LITRE OF MILK AND BOIL IT. ADD THE WEIKFIELD FALOODA MIX TO THE BOILING MILK. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. As I enjoyed my cooling, velvety Falooda with its strands of sweetened vermicelli and splash of rose syrup, I realized that it opened the door to a world of delicious and diverse drink recipes that have warmed my heart and quenched my thirst on so many occasions.

Syrup: In a saucepan, take sugar with some water and bring it to a boil. Lower the heat and let it simmer. Add rose water, beet juice and simmer. Alternatively make the syrup with maple syrup, rose water and beet juice. Rose syrup: It is a key ingredient of this falooda recipe. Rose syrup is colorful and fragrant sweet syrup made using rose petals, rose water, sugar, and food coloring. This pink syrup adds a pretty pink color and floral aroma to this dessert. For this faluda recipe, you can use both store-bought and homemade rose syrup. Since this is a milkshake, there are some ingredients that you can’t do without. But there are also several optional add-ins too. Essential ingredients for homemade faloodaJELLO: This is a fairly common ingredient in falooda. And red colored jello such as strawberry or cherry is used often. But I share how to make rose flavored jello without food colors and using honey or maple syrup. All the layered elements bring different texture and colors that makes this falooda a beautiful, eye-catching dessert with a refreshing feeling. To make the best homemade falooda recipe, start by reducing the milk to 3/4. Then sweeten it with sugar. You can also flavor it with cardamom or saffron strands. Add chopped nuts to this reduced milk. Let the milk chill in the refrigerator for at least 2 hours. Moreover, preparing Falooda at home is a celebration of the senses. The sight of vibrant rose syrup swirling in the glass, the scent of the aromatic basil seeds, the silky texture of the vermicelli, the taste of the final creation – it’s a sensory carnival that one shouldn’t miss. Assemble all the ingredients around the falooda glass to make royal falooda – cooked vermicelli, soaked sabja seeds, chilled badam kheer, chopped mixed fruits, chopped dry fruits & nuts, rose jelly and the ice creams. To assemble each serving of Royal Fruit Falooda

Mixed Fruits like Apples, Bananas, Pomegranate Arils, Grapes are used as the next layer in assembling the royal falooda. These fruits go well with the falooda base and also taste delicious with ice creams. It is best to avoid citrus-based fruits to prevent milk-based ingredients from curdling. Cornstarch: It is used for making falooda sev which is one of the main ingredients of this recipe. These sev are thin, long noodles made from cornstarch. To make faluda sev or vermicelli noodles, you will need a mix of cornstarch and water. Falooda sev is also available at Asian grocery stores worldwide. If you do not want to make noodles at home, then you can also use store-bought falooda sev for making this falooda. That also works perfectly fine in this recipe. Each recipe is a canvas, and the ingredients are our colours. Falooda, with its myriad of flavours and textures, provides a particularly colourful palette. Finally, the assembly. This is the part where you can let your creativity run wild. From the glass selection to the layering of ingredients, each element contributes to the aesthetic appeal of the dish.Use sweetened milk: Make sure to use sweetened milk to the faluda recipe. You can either make rabri like I did, or simply use sweetened chilled milk. For an indulgent dessert taste and creamy texture, it is best to use full-fat or full cream milk. The beauty of using milk is that you can choose according to your dietary preference: full-fat, skimmed, or even plant-based alternatives like almond or oat milk. Basil Seeds (Sabja Seeds, Tukmaria): These tiny wonders bring a fascinating aspect to the table. When soaked in water, they become gelatinous, providing a jelly-like texture that complements the chewy vermicelli.