Traditional Faluda Recipe

Falooda/faluda is a cold and sweet beverage for summer and great for Iftar. Falooda is very refreshing. Traditionally it is made with lots of ingredients; here I try to make it simple and easy for the homemade version to keep its original flavor. You can use or add fruit by your choice, just pick the sweet one. Rose essence goes well this recipe, though you can Rooh Afza which will give flavor and color together. If you don’t have any of these just boil milk with 1 cardamom pod. Thanks.

Preparation Time: 3 Minutes

Cook Time: 3 Minutes

No. of Servings: 1


INGREDIENTS

Milk (2 cups)

1 tablespoon chopped almonds for garnishing

1 tablespoon chopped cashew nuts for garnishing

1 tablespoon chopped pistachios for garnishing

1/2 cup falooda vermicelli, soaked

3/4 cup castor sugar

8 tablespoons subza, soaked

4 Candied cherries

8 teaspoons rose syrup

1/2 tablespoons raisins for garnishing

DIRECTIONS

1. To make the rabri, heat milk in a nonstick pan till it thickens.

2. Add almonds, cashew nuts, pistachios, and castor sugar mix well and cook till the mixture reduces to half. Remove from heat and refrigerate to chill.

3. Drain and place a portion of the falooda in individual glass mugs. Add 2 tablespoons subza, top with some kulfi cubes and cherries. Pour some prepared rabri, drizzle 2 teaspoons rose syrup.

4. Garnish with almonds, pistachios, cashew nuts, raisins, kulfi pieces, and a cherry and serve immediately.