Falooda Recipe: Falooda, an iconic frozen dessert ubiquitous in restaurants, ice cream parlors, and food joints across the Indian subcontinent, is surprisingly easy to make at home. Not only is it customizable to suit your taste preferences with various ingredients and toppings, but refills are also always free! In this post, I’ll share a simple recipe for crafting delicious falooda at home, along with ingredient substitutes. Additionally, I’ll provide tips for making your own jelly and ice cream without a machine.
About Falooda Recipe:
Falooda, sometimes spelled as “Faluda,” is a beloved ice cream dessert comprising vermicelli, jelly, rose syrup, sabja seeds (also known as basil seeds), milk, and ice cream. Its origins lie in the Indian Mughlai adaptation of the Persian dessert “faloodeh.” Variations of this dessert are popular throughout Asian countries and go by different names.
Falooda Recipe Ingredients & Substitutes:
- Vermicelli or Sev: Traditional falooda employs thin vermicelli made of corn starch, known as falooda sev, prized for its milky taste and smooth texture. Wheat flour vermicelli can be substituted, though it will impart a nuttier flavor. Check the FAQ section below for tips on making your own falooda sev at home.
- Milk: Full-fat milk is preferred for its rich and creamy texture, but vegans can use alternative milk options.
- Ice Cream: Opt for eggless ice cream, like homemade vanilla ice cream or kulfi, to avoid the overpowering smell of eggs.
- Sabja Seeds: These seeds, also called Tukmaria or sweet basil seeds, offer both health benefits and a cooling effect. Chia seeds can be used as a substitute, though the distinct aroma of sabja seeds will be missed.
- Rose Syrup: Replace rose syrup with alternatives like Rooh Afza or strawberry syrup. You can even make your own rose syrup at home; refer to the FAQ section for instructions.
- Jelly: Rose or strawberry jelly complements falooda well. Alternatively, use store-bought jelly crystals to prepare jelly. Consider making your own jelly using agar agar for a healthier option.
Falooda Recipe Ingredients:
- 1¾ cups full-fat milk, chilled
- 3 tablespoons organic sugar (adjust to taste)
- ½ tablespoon sabja seeds (substitute with chia seeds)
- ½ cup water (for soaking sabja seeds)
- 2 to 4 tablespoons rose syrup or rooh afza
- ½ cup falooda sev or thin vermicelli
- 2 to 4 tablespoons rose or strawberry jelly (optional)
- 4 scoops vanilla ice cream
- 2 to 4 tablespoons chopped nuts (pistachios, cashews, almonds)
- 2 glazed cherries (optional)
How to Make Falooda Recipe (Step-by-Step Guide):
- Begin by cleaning and rinsing half a tablespoon of falooda seeds. You can soak them in a large bowl of water and then drain them using a tea strainer. Allow them to soak in half a cup of water for about 20 minutes to 2 hours until they swell up and absorb water. When ready to use, drain them using a tea strainer to remove excess water.
- Different types of falooda sev may require different preparation methods. Follow the instructions on the packaging. Typically, you’ll need to boil or soak them. For instance, if boiling, bring water to a boil in a pot or pan, add half a cup of sev, and cook for about 2 minutes until done. Drain and set aside.
- In a separate bowl, mix 2 to 3 tablespoons of sugar with 1¾ cups of chilled milk. Stir until the sugar is dissolved. Optionally, for a richer falooda, you can boil 2 cups of milk with sugar until it reduces to 1¾ cups, then cool and chill it.
Assembling the Falooda:
- If using jelly, add 1 tablespoon of jelly to each serving glass.
- Add 1 tablespoon of soaked sabja seeds (basil seeds) to each glass, ensuring they are drained of any excess water.
- Add 2 to 3 tablespoons of cooked falooda sev to each glass, ensuring they are also drained of any excess water.
- Pour 1 to 2 tablespoons of rose syrup or rooh afza into each glass.
- Pour the chilled milk into each glass.
- Finally, scoop vanilla ice cream on top of each glass.
- Garnish the falooda with chopped nuts such as pistachios, cashews, or almonds, and optionally add glazed cherries.
Pro Tips:
- Adjust the sugar quantity in the milk according to the sweetness of the other ingredients like rose syrup, jelly, and ice cream.
- Prepare each component of the falooda separately and refrigerate them until ready to assemble. This includes soaking sabja seeds, preparing jelly, cooking falooda sev, and chilling the milk or rabdi (reduced milk).
- For a richer falooda, boil milk with sugar until slightly thickened, cool, and then chill. Alternatively, you can use pasteurized chilled milk and add more ice cream.
- If you don’t like sabja seeds or chia seeds, you can use boiled sabudana (tapioca pearls) as a substitute.
- Another variation involves boiling sabudana with water and milk until slightly thick, sweetening it, and chilling. Serve with rose syrup and ice cream.
Conclusion:
Falooda Recipe is a versatile and refreshing dessert that can be easily customized with different ingredients and flavors. Whether you’re craving a classic falooda or looking to experiment with new variations, the step-by-step guide and ingredient substitutes provided here make it easy to create your own delicious falooda at home. Enjoy this iconic dessert with your favorite toppings and flavors for a delightful treat anytime!
FAQs about Falooda Recipe:
Can I make falooda without sabja seeds?
Yes, if you don’t have sabja seeds or prefer not to use them, you can substitute them with chia seeds or even boiled sabudana (tapioca pearls) for a similar texture.
How long can I refrigerate the prepared ingredients for falooda?
You can refrigerate the soaked sabja seeds for up to 3 days, prepared jelly for a few days in an airtight container, cooked falooda sev for up to 2 days in clean water, and boiled milk or rabdi for up to a week in a sealed container. Make sure to store them properly to maintain freshness.
Can I use different flavors of jelly in falooda?
Yes, you can use various flavors of jelly such as rose, strawberry, or any other fruit flavor that complements the falooda. Experiment with different flavors to find your favorite combination.
Is it necessary to boil the milk for falooda?
While boiling and slightly thickening the milk can enhance the richness of falooda, it’s not necessary. You can use pasteurized chilled milk directly and adjust the sweetness according to your preference.
What are some quick variations of falooda?
A quick variation involves boiling sabudana with water and milk until slightly thickened, sweetening it, and serving it chilled with rose syrup and ice cream. This version provides a similar taste and texture to traditional falooda but with less preparation time.
