Falooda

Falooda

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

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.

Ingredients

Quantity Ingredient
1 quantity Sharbat gulab
ice-cold milk, about 250 ml per serving
crushed iced, to serve
soaked tulsi seeds, (optional)

Agar-agar jelly

Quantity Ingredient
1 tablespoon agar-agar powder
or 1 cup agar-agar strands, soaked for 2 hours in cold water, then drained
125g sugar
2 tablespoons rosewater, or to taste
1 teaspoon liquid red food colouring
1 teaspoon liquid green food colouring

Method

  1. To make the jelly, put 750 ml water into a saucepan and sprinkle over the agar-agar powder. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the agar-agar has dissolved. Add the sugar and stir to dissolve, then remove from the heat, cool slightly and add the rosewater. Divide the mixture between two large shallow dishes and colour one red and the other green. Leave to set. When quite cold and firm, cut into small dice.
  2. Put 2 tablespoons each of red and green jelly into each tall glass with the rose syrup. Fill with milk and crushed ice. If liked, some soaked tulsi seeds can be floated on top.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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