Ingredients with Measurements:
- 1/2 cup falooda sev
- 1/4 cup soaked and peeled almonds
- 1/4 cup soaked and peeled pistachios
- 1/4 cup soaked and peeled cashews
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 4 cups milk
- 1/2 cup rose syrup
- 1/2 cup vanilla ice cream
- 1 tbsp basil seeds
- 1 tbsp chopped almonds and pistachios for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the almonds, pistachios, and cashews in water for 2-3 hours. Peel them and grind them into a smooth paste. Keep aside.
2. Boil the milk in a heavy-bottomed pan. Add sugar and cardamom powder and stir well.
3. Cook on low heat for 10-15 minutes, stirring occasionally, until the milk thickens slightly.
4. Add the almond paste to the milk and stir well. Cook for another 5-7 minutes.
5. Remove from heat and let it cool to room temperature.
6. Boil the falooda sev in water for 5-7 minutes or until cooked. Drain and rinse with cold water.
7. Soak the basil seeds in water for 10-15 minutes or until they swell up.
8. To assemble the falooda, take a tall glass and add a spoonful of rose syrup at the bottom.
9. Add a layer of cooked falooda sev on top of the syrup.
10. Add a layer of the almond milk mixture on top of the sev.
11. Add a spoonful of soaked basil seeds on top of the milk mixture.
12. Repeat the layers until the glass is full.
13. Top with a scoop of vanilla ice cream.
14. Garnish with chopped almonds and pistachios.
15. Serve chilled.
- Time:
Preparation time: 3 hours (for soaking the nuts)
- Cooking time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- You can use any other nuts of your choice instead of almonds, pistachios, and cashews.
- You can use any other flavored syrup instead of rose syrup.
Variations:
- You can add chopped fruits like mango, strawberry, or kiwi to the falooda.
- You can add a spoonful of chocolate syrup to the falooda for a chocolatey twist.
Tips and tricks:
- Soak the nuts for at least 2 hours to make them soft and easy to grind.
- Cook the falooda sev until it is soft but not mushy.
- Use a tall glass to assemble the falooda for a better presentation.
Storage instructions:
- The almond milk mixture can be stored in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the falooda in a tall glass with a spoon and a straw.
Garnishes:
- Chopped almonds and pistachios
Pairings:
- None
Suggested side dishes:
- None
Troubleshooting advice:
- If the milk is too thick, add a little more milk to thin it out.
- If the falooda sev is too mushy, reduce the cooking time.
Food safety advice:
- Make sure to soak the nuts for at least 2 hours to make them soft and easy to grind.
- Use clean utensils and equipment while preparing the falooda.
Food history:
- Badam falooda is a popular Indian dessert that originated in the Mughal era.
Flavor profiles:
- Sweet, nutty, and floral
Serving suggestions:
- Serve chilled as a dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian
Taste: Sweet, Creamy, Nutty, Refreshing