Rose(Rooh-Afza) Fallooda(Flavoured Milk Sherbet)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
FOR MAKING FALOODA50gms.Arrow Root Flour1.5cups Water500gms.Crushed Ice500ml WaterFOR MILK1.5 liters Whole Milk100gms.Basil Seeds(Sabja/Tukmariya)1cup Rose Syrup(Rooh Afza/Strawberry Crush)6scoops Vanilla Ice Cream6 Tall GlassesSAFFRON SYRUP(OPTIONAL) 1tbsp.Saffron Threads150gms Sugar1cup Water1tsp.Cardamom Powder(Velchi/Veldoda/ Chhoti Ilaichi)0.25tsp.Nutmeg Powder(Jaiphal)
PREPARING THE FALOODA THREADS
Mix the Arrow Root Flour with Water to make a thin paste.Cook on low flame till cooked.The paste should be clear like a white sheet of Plastic with a light blue tinge.Keep the crushed Ice in 500ml. of Water.Pour the hot Arrowroot Paste through a Vermicelli Mould into the Iced Water.It immediately hardens in the Ice cold Water into thin threads.These Vermicelli Threads are called 'Falooda'.
OR EASY ALTERNATE FALOODA
Break Bambino Vermicelli in 3" pieces.Cook Vermicelli in Water till soft.Drain in a colander and pour Iced Water over it to separate the Threads.Set aside till needed.
SAFFRON SYRUP
Cook the Sugar with 0.75 cup Water on low flame till well dissolved.Add the Saffron Threads and cook some more. Sprinkle in Cardamom-Nutmeg Powders and remove from flame and cool.
GENERAL PREPARATION
Soak the Basil Seeds in a cup of plain Water for 20-30 minutes. These will swell up and develope a slippery coat.
Chill the Milk in the 'Fridge till needed.
TO ASSEMBLE
Place the Basil Seeds at the bottom of the Tall Glass.Lay a large spoonful of Vermicelli over this.Pour in 2tbsps.Of Rose Syrup(Rooh Afza/Saffron Syrup) over these two items.Fill with 200ml.Cold Milk.Gently stir with a long Spoon to mix.Place a scoop of Vanilla Ice Cream over this.Pour a tbsp.of thick Cream(Whipped Cream) on top.Prepare all six Tall Glasses this way.Serve chillied.
TIPS
If using Saffron Syrup,Slivered almonds,Pistachioes and Cashewnuts impart added richness and taste to the flavour.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Mix the Arrow Root Flour with Water to make a thin paste.Cook on low flame till cooked.The paste should be clear like a white sheet of Plastic with a light blue tinge.Keep the crushed Ice in 500ml. of Water.Pour the hot Arrowroot Paste through a Vermicelli Mould into the Iced Water.It immediately hardens in the Ice cold Water into thin threads.These Vermicelli Threads are called 'Falooda'.
OR EASY ALTERNATE FALOODA
Break Bambino Vermicelli in 3" pieces.Cook Vermicelli in Water till soft.Drain in a colander and pour Iced Water over it to separate the Threads.Set aside till needed.
SAFFRON SYRUP
Cook the Sugar with 0.75 cup Water on low flame till well dissolved.Add the Saffron Threads and cook some more. Sprinkle in Cardamom-Nutmeg Powders and remove from flame and cool.
GENERAL PREPARATION
Soak the Basil Seeds in a cup of plain Water for 20-30 minutes. These will swell up and develope a slippery coat.
Chill the Milk in the 'Fridge till needed.
TO ASSEMBLE
Place the Basil Seeds at the bottom of the Tall Glass.Lay a large spoonful of Vermicelli over this.Pour in 2tbsps.Of Rose Syrup(Rooh Afza/Saffron Syrup) over these two items.Fill with 200ml.Cold Milk.Gently stir with a long Spoon to mix.Place a scoop of Vanilla Ice Cream over this.Pour a tbsp.of thick Cream(Whipped Cream) on top.Prepare all six Tall Glasses this way.Serve chillied.
TIPS
If using Saffron Syrup,Slivered almonds,Pistachioes and Cashewnuts impart added richness and taste to the flavour.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 396.9
- Total Fat: 16.5 g
- Cholesterol: 51.1 mg
- Sodium: 198.6 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 0.9 g
- Protein: 11.6 g
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