Recipe: Delicious Faloda

Faloda. 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.

Falooda doesn't need any introduction to many. For the similarly named Persian dessert, see Faloodeh. Also known as Sabza seeds, Subja, Basil seeds. You can have Faloda using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Faloda

1. It's 1 liter of Milk.
2. You need 1 tsp of Strawberry essence.
3. It's 5 tbsp of Sugar.
4. Prepare 3 tbsp of Colourfull vermicelli.
5. You need 1 packet of Red jelly.
6. You need of Almonds.
7. It's of Pistachio.
8. You need of Kishmish.
9. You need of Pineapple.
10. You need of Rose syrup.
11. You need of Stawberry ice cream.
12. Prepare of Vanilla ice cream.

Falooda or Faluda is a popular beverage in the Indian subcontinent made primarily by mixing rose syrup with. Shahi Falooda is a delicious chilled dessert perfect for summer. It used to be very popular in Mumbai but is now well-known and loved all over India. I don't care what other south asian's say, falooda is that nastiest drink ever, the bengali version is nasty Everyone thinks I'm weird for hating falooda, am I missing something.

Faloda step by step

1. In a pan add milk and colour vermicelli and boil.
2. Add sugar and essence and cook for 5 mins.
3. Remove from stove, cool down at room temperature and put in freezer.
4. Make red jelly and set.
5. Now the time of serving.
6. Half fill the glass with milk mixture.
7. And ice cream scoop.
8. And all above ingredients and syrup.
9. And serve.

See more ideas about Falooda, Falooda recipe, Indian desserts. Mango Falooda Recipe (How to make Homemade mango falooda recipe). Easy Falooda Recipe: Step by Step Falooda Recipe, Tips to make Falooda at home, Falooda Ingredients, Falooda Recipe video & more at Times Food. Falooda, originally an Iranian drink, is very famous in Pakistan. In other countries, it is only eaten as Kulfi.