Falooda Dessert with Rose Syrup and Ice Cream
Ingredients
- 2 tbsp chia seeds
- 1/2 cup water (for soaking)
- 1/2-1 cup cooked thin vermicelli
- 5 tbsp rose syrup
- 1 tspn vanilla extract
- 400ml chilled coconut milk
- 4 tbsp strawberry jelly
- 4 scoops vanilla ice cream
- 1 tbsp chopped mixed nuts (almonds, cashews, pistachios)
Preparation
Prepare the jelly beforehand as per package instructions and let it set in the fridge overnight or for a couple of hours.
Soak the chia seeds and set aside.
Pour boiling water over the vermicelli and set aside to cook and cool in the same water.
Mix 2 tbsp rose syrup and vanilla extract into the chilled milk.
Layering
Split the jelly between 2 glasses as the first layer.
Drain the vermicelli and chia seeds.
Add the chia seeds to the jelly as the second layer.
Add 1 tbsp of rose syrup to the vermicelli to add flavor and color, mix well, then add as the third layer.
Pour in the milk.
Repeat the steps above if you wish to layer further.
Add 2 scoops of ice cream per glass.
Sprinkle with chopped nuts and drizzle some rose syrup.
Serve immediately.
Notes
Falooda has Persian roots and most likely came to India during the reign of the Mughal dynasty.
Happy Navratri to all those celebrating and save this recipe for Diwali.
