Sunday, October 23, 2011

Fall For Falooda


I fell for this the moment I had it and so began a love affair that has lasted all my life. My nieces had a craze for it some time ago and would hover around the kitchen until it was served. We introduced it to my girls successfully and enjoy it whenever we can. Faloodah is popular all over Asia and served in different ways. An adaptation of a Persian dessert, it was probably popularised by the Mughals. Call it whatever you want and make it any which way you like - falooda, faloodeh, faluda , bubble tea, nam manglak, with vermicelli, sev, noodles or tapioca pearls, this Indian Dessert has fast become everybody's favourite.

The Recipe

2 tbsp angel hair pasta; 1 cup cold milk; 2 tsp rose water; 1/4 cup red jelly (follow instructions on packet and reserve left over for the family to eat); 1 tsp sabza (basil seeds); 2 tbsp MTR Badam Mix; sprigs of mint for garnish.

To Serve: 2 Tall glasses

Boil the pasta is a large pan of water for 15 minutes until done. Drain under running water and keep aside. Clean and soak the sabza in 500 ml water for half an hour. Drain just before use in a strainer. Mix the milk, MTR Badam Mix and rose water together. Chill in refrigerator. Make sure the jelly is cold and wobbly.

To Assemble: Divide ingredients equally between the two tall glasses and start with the jelly, followed by the angel hair pasta, sabza and cold milk. Give it a swirl with a cocktail stick and garnish with nuts (optional)and a sprig of mint. Serve immediately.

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