There are many versions of falooda — this one is a favourite. It is a sweet drink ideal for serving with curry meals. It gets its name from the particles of cornflour vermicelli that float in it, but these, which are difficult to make without specialist equipment, are often replaced with tiny pieces of jelly or cooked tapioca. Another easy substitute is cellophane noodles soaked and boiled until soft and translucent, then cut into short lengths. Falooda can be served as a dessert or as a refreshing drink. In this version a rose-flavoured syrup is mixed with ice-cold milk, crushed ice and jewel-like squares of sparkling red and green agar-agar jelly in tall glasses. Agar-agar used to be available in powder form by the gram or ounce from chemists, but you will be surer to find it in packets in Asian grocery stores. It is popular in Asia for making jellies and sweetmeats because it sets without refrigeration.