Ingredients
For the jelly cubes
| 2 cups | (473 ml) | water, divided |
| 1/4 cup | (25g) | sugar, adjust to taste |
| 2 tbsp | (30 ml) | rose syrup |
| few drops of red food colour | ||
| 1 tsp | (5g) | agar sugar/china grass for the rose milk |
| 4 cups | (946 ml) | milk (whole or 2%) |
| 4 tbsp | sugar (adjust to taste) | |
| 2-3 tbsp | rose syrup (adjust to taste) |
For the Falooda
| 1/2 cup | falooda sev (vermicelli), soaked and drained | |
| 1/4 cup | sabja seeds (basil seeds), soaked and drained | |
| 15-20 | (20 g) | jelly cubes |
| rose milk | ||
| 4 scoops | vanilla or rose ice cream | |
| chopped nuts (pistachios, almonds) for garnish | ||
| chopped fruit (strawberries, mango, etc.) for garnish |
Directions
Prepare the jelly cubes
- In a mixing bowl, combine 1 ½ cups of water, rose syrup, and a few drops of food color. Stir in the sugar until completely dissolves, set aside.
- On a chopping board, cut the agar agar into small pieces. In a small pot, quickly rinse the cut agar agar once and drain excess water. Add remaining ½ cup of water to the pot with agar agar and bring to a boil until the strands have completely dissolved.
- Whisk the dissolved agar agar into the bowl containing rose water mixture. Whisk thoroughly.
- Pour the liquid to a container to set. Refrigerate until the jelly has set.
- When the jelly has set, cut into bite sized pieces. Set aside.
Prepare the rose milk
- In a saucepan, combine the milk and sugar. Over medium heat, warm the milk, stirring occasionally, until the sugar dissolves and the milk is just about to boil. Do let the milk come to a rolling boil as it will burn the milk.
- Remove the warmed milk from the heat and cool to room temperature. Once cooled, stir in the rose syrup adjusting the sweetness and flavor to your liking. Set aside.
Prepare the other ingredients
- Prepare the sabja seeds by soaking them in a bowl of water until they expand and become gelatinous. Drain off any excess water.
- Soak the falooda sev in a separate bowl of water for about 30 minutes to soften. Set aside.
Assemble the falooda
- When you’re ready to assemble your falooda, take 4 tall glasses and add a spoonful of soaked sabja seeds at the bottom of each glass. Follow this with a couple of tablespoons of cooked falooda sev (or the instant variety if you’re using that).
- Pour the prepared rose milk over the falooda sev. The amount of milk can vary depending on the glass size, but leave some space at the top for ice cream. Repeat this process for all remaining glasses.
- Garnish your falooda with jelly cubes and chopped nuts and fruits, if desired. Common choices include chopped pistachios, almonds, and fresh fruits like strawberries or mango.
- Gently place a scoop of vanilla or rose ice cream to top each glass.
- Serve your rose falooda immediately with a long spoon. The layers of flavors and textures make it a delightful treat!