Rose(Rooh-Afza) Fallooda(Flavoured Milk Sherbet)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Rose(Rooh-Afza) Fallooda(Flavoured Milk Sherbet) calories by ingredient


Introduction

This is a very popular Drink in Mumbai as we have Weather which ranges from warm,warmer and hot throughout the year.This is basically an Iranian Recipe which is delicious and filling.Earlier I would make our own Vermicelli but now I use the Bambino Brand Vermicelli for this.
I have also given the Recipe for making the Saffron Syrup if you like the taste and flavour of Saffron.Rose Syrup and Rooh Afza are available in Indian Stores everywhere.You can also use Fruit Crushes like Strawberry,Cherry etc.to vary the taste.So also any Ice Cream Flavour can be used---the Sky is the limit to experiment with Food!!!! This is a very popular Drink in Mumbai as we have Weather which ranges from warm,warmer and hot throughout the year.This is basically an Iranian Recipe which is delicious and filling.Earlier I would make our own Vermicelli but now I use the Bambino Brand Vermicelli for this.
I have also given the Recipe for making the Saffron Syrup if you like the taste and flavour of Saffron.Rose Syrup and Rooh Afza are available in Indian Stores everywhere.You can also use Fruit Crushes like Strawberry,Cherry etc.to vary the taste.So also any Ice Cream Flavour can be used---the Sky is the limit to experiment with Food!!!!
Number of Servings: 6

Ingredients

    FOR MAKING FALOODA
    50gms.Arrow Root Flour
    1.5cups Water
    500gms.Crushed Ice
    500ml Water
    FOR MILK
    1.5 liters Whole Milk
    100gms.Basil Seeds(Sabja/Tukmariya)
    1cup Rose Syrup(Rooh Afza/Strawberry Crush)
    6scoops Vanilla Ice Cream
    6 Tall Glasses
    SAFFRON SYRUP(OPTIONAL)
    1tbsp.Saffron Threads
    150gms Sugar
    1cup Water
    1tsp.Cardamom Powder(Velchi/Veldoda/ Chhoti Ilaichi)
    0.25tsp.Nutmeg Powder(Jaiphal)

Directions

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.