Tuesday, February 15, 2011


Another chaat party, this time for V-day :) We were determined to try a new dessert and falooda was the instant choice...easy and de-licious! Wish I had a taken a picture, we were in great hurry to just eat it I think!!!

Whole milk - enough to fill 1/2 your serving glass
Semiya - 1 tbsp
Sabza seeds/Basil seeds/Tukmaria - 1 tsp
Rose syrup (Rooh Afza) - 3-4 tbsp
Vanilla ice cream

Soak the sabza seeds in water for about half hour. The seeds initially look like black sesame/kalonji seeds and after they soak they turn light grey in color and pop up and are soft and translucent. These seeds drink up a lot of water so soak 1 tsp in 1 cup of water so it's not a thick mass and you can just strain the water. The final consistency is more like the tapioca seeds in bubble tea but the sabza seeds have a slight crunch to them!

On the stove top, bring water to boil and cook the semiya (don't over cook) and when done remove and run it through cold water so it doesn't continue to cook and swell up!

In a bowl add the rose syrup and a little bit of milk, stir, mix well and then add the remaining milk. Make sure to taste, you can always add more syrup depending on your taste preference! You can also boil the milk, mix in the syrup and refrigerate.

Time to set the falooda - in a clear tall glass/wine glass, pour some rose syrup. We kinda ran the syrup along the walls of the glass, it looks better! Add the sabza seeds followed by the semiya. Now slowly pour the rose milk along the sides of the glass so the seeds and semiya stay in the bottom. If you are not serving immediately, stop here, cover the glass with a clear wrap and refrigerate. When you are ready to serve, add a scoop or two of the ice cream and top off with another drizzle of the rose syrup. You could also sprinkle some crushed pistachios!

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