Falooda ice cream is a layered summer dessert drink made with milk, rose syrup, sabja seeds (sweet basil seeds), falooda sev (thin vermicelli), nuts, raisins and ice cream. Faluda is a popular Indian summer drink and easy to make.
Soak sabja seeds in water for about 20 to 30 mins. Once they swell using a strainer drain the extra water and set the soaked seeds aside.
Prepare the falooda sev according to package instructions.
Some require just soaking the falooda sev in warm water. Or you can cook them in hot water until softened.
Boil water on medium to high heat. Add the falooda sev or your preferred choice of vermicelli. If the faluda sev are long, then just break or chop them prior to cooking.
Cook according to package instructions or until softened.
Once cooked, using strainer or colander, drain the extra water. Then rinse the cooked falooda sev in fresh water. Drain the water again. Keep covered aside till they are cooled completely at room temperature.
Chop the nuts and set aside.
Making falooda ice cream
In 4 tall glasses each, add 1.5 to 2 tablespoons rose syrup. Depending upon the sweetness preferred and the size of the glass add less or more of the rose syrup.
Then add 2 tablespoons soaked sabja seeds.
Add 2 to 3 tablespoons of the faluda sev.
In a slow stream, pour about 1 cup milk.
Then top with one scoop of vanilla ice cream.
Garnish with a few raisins, sliced pistachios, almonds or cashews. For a bright pop of color, you can decorate with a few glazed cherries or tutti-frutti. Prepare the remaining falooda drinks in the same way.
Serve the falooda straight away. While drinking, with a spoon mix the rose syrup settled at the bottom with the milk and then drink as you eat the vermicelli, sabja seeds and nuts.
Scaling: This falooda recipe can be doubled and tripled.
Sweetener: No need to any sugar or any other sweetener as the rose syrup itself is very sweet. You can add less or more of the rose syrup according to your taste buds or the size of the glass used to assemble the layers of falooda.
Jelly: You can skip adding jelly or jello in the recipe as it is an optional ingredient.
Nuts: The dry fruits and nuts can be of your choice.
Vegan option: Use almond milk and vegan ice cream for a vegan falooda. You can add agar agar jelly or vegan jello.
Leftovers: The remaining soaked basil seeds and sev can be kept in the refrigerator and stays well for a couple of days. Soaked sabja seeds can be added to lemon based drinks, rose-based drinks, any sharbat or even just plain water or chilled milk.