Shahi Falooda

Royal Falooda
Royal Falooda. Image © FotoSanjay/ Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: Serves 2
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Falooda is a popular dessert not just in Mumbai (Bombay) where it is thought to have originated but also in the rest of the country. This chilled drink-dessert is the perfect way to cool off in the summer heat.

What You'll Need

  • 1/2 cup fine rice vermicelli
  • 1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
  • 1/2 cup pistachios, shells and skins removed
  • 1/2 cup almonds, blanched/ skins removed
  • 2 tsps sugar, ground to a fine powder
  • 3 tbsps Basil seeds - Sabza
  • 6 tbsps rose syrup
  • 2 scoops ice cream of your choice/ Kulfi

How to Make It

  1. Cook the vermicelli like you would pasta - in boiling water and till cooked yet al dente! Strain and keep aside to cool. Then chill in refrigerator till needed.
  2. Keep aside a few almonds and pistachios - about 6-8 each - and cut into thin slivers. Keep aside to use as a garnish later.
  3. Put the milk, powdered sugar, pistachios, almonds in a blender and blend until smooth. Chill in the refrigerator.
  4. Put the the basil/ Sabza seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black center! Strain and keep aside in a small bowl.
  1. To assemble the Shahi Falooda: Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream/ Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!