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Falooda Recipe

This dish originated in Iran where it was made with fresh lemon juice. During the Mughal empire, lemon juice was substituted with reduced milk (Rabri). Jahangir loved Falooda and milk of antelope. I will not use milk of antelope. In 1950s, this was a popular beverage in Delhi. It involved: Rabri (sweet reduced milk), sabza seeds (Seeds of Tulsi), Rose syrup, Vermicelli made of Corn flour, and Kulfi.

I will use Rice Noodles widely available in United States.

Ingredients

1. Tukmaria seeds (Subza, seeds of Holy Tulsi): 1 Tablespoon

2. Condensed milk: ½ cup

3. Milk: ¼ cup

4. Rice Noodle ( one to 2 oz): 2 Tablespoon

5. Pistachio Ice Cream: 1 Scoop

6. Rose syrup: 2 Tablespoon (Roof Afza)

7. Crushes Pistachios: ¼ teaspoon

Method

1. Soak Tukamaria seeds in a cup water for at least one hour. Put them away in refrigerator till needed.

2. Cook the rice noodles per directions. Drain and rinse in cold water.

3. Combine sugar, milk, and condensed milk in a heavy bottom pan and bring it to a boil. Add cooked noodles. Turn off heat. When at room temperature, put in refrigerator.

Assembly

1. In a tall malt beverage glass, put the rose syrup.

2. Add the layer of Noodles

3. Put Tukamaria seeds.

4. Add Ice cream.

5. Sprinkle crushed pistachios.

Making Falooda sev at home

1. Corn starch: 1½ Tablespoon

2. Water: 2 cups

3. Ice water: 1 cup

Mix corn starch and water. Cook on low heat stirring occasionally till it turns transparent. Put the mixture in old fashioned sieve that has a metal wire net. Press through the mixture into ice cold water. It will take practice to do it.

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