A falooda is an Indian version of a cold dessert made with noodles. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, and South Asia.
Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream.
The Indian falooda is a refreshing treat, common on the streets of Mumbai and elsewhere in India. It has uncanny similarities to the Vietnamese bubble tea. The basil seeds (native to India), once soaked, are very similar in texture to the tapioca pearls used in Vietnamese bubble tea.
- 1/2 Cup rice
- 2 Pint milk
- 1 Tin of evaporated milk
- 1 Teaspoon(tsp) ground cardamom
- 1/2 Teaspoon(tsp) nutmeg
- 1 Cup sugar(or to taste)
- few strands of saffron
- 2 Tablespoon(tbsp) silvered almonds
- Soak the rice in water tor about 1 hour and drain
- Boil all the milk and add the rice
- Stirring frequently, cook on high heat
- When the rice is cooked, add the sugar and continue cooking until creamy, stirring constantly
- Add the saffron, nutmeg, cardamom and almonds and cook for 5 minutes
- Serve cold with purls