Falooda

Name: Falooda
Ingredients: 2 teaspoons basil or chia seeds; 1 handful (nest) falooda sev or rice vermicelli; 2 cups organic dairy milk (whole), plus more for soaking chia seeds; 4 tablespoons rose syrup or Rooh Afza (available at Indian stores), divided; Vanilla ice cream, for topping (optional); Crushed pistachios, for topping (optional)

6 ingredients

2 steps

Ingredients

2 teaspoons basil or chia seeds
1 handful (nest) falooda sev or rice vermicelli
2 cups organic dairy milk (whole), plus more for soaking chia seeds
4 tablespoons rose syrup or Rooh Afza (available at Indian stores), divided
Vanilla ice cream, for topping (optional)
Crushed pistachios, for topping (optional)

Directions

1

Cover chia seeds in water, and let them soak for 30 minutes to 1 hour. In the meantime, prepare the falooda sev/vermicelli according to package instructions, except when it's done, immediately drain and rinse with cold water so it doesn't cook any further. Using scissors, cut them into tiny, 1-inch-or-less pieces (so they are easier to drink through a straw).
2

In each glass, place 1 tablespoon of rose syrup/rooh afza. Add enough vermicelli to make an inch of height. Then place a tablespoon (or more, depending on your preference) of the soaked basil or chia seeds (they would have expanded by now). Divide the rose milk between the two glasses, making sure there's enough room in the top for a scoop of ice cream; there might be some milk leftover. Do not stir. Top with a scoop of ice cream each, and sprinkle some pistachios over the top.