Falooda

Falooda is a true Bombay specialty. In our home, Falooda is G junior’s territory. The recipe maybe simple but the process of soaking the onion seeds, making the jelly, etc is rather time-consuming. All the more reason why I appreciate and enjoy her falooda so much. It can definitely give Badshah’s at Crawford Market a run for their money!

Royal Falooda
(serving 4)

Ingredients:
Pre-soaked Sabza ( ½ cup)
Vermicelli ( ½ cup)
Rose syrup (Rooafzah)
Rose milk (I glass)
Jelly (1 cup)
Vanilla or strawberry ice-cream.

Method:
- Cook vermicelli in boiling water for 10 mins. Drain water, mix with 1 tbs rose syrup and keep in fridge.
- Soak Sabza for an hour in water, strain and keep aside.
- In a glass first add 2tbs sabza, then 2tbs vermicelli, then 4 tbs jelly, pour over it the rose milk and finally top it with a scoop of ice cream
- Decorate it with a piece of chocolate or roasted almonds.
- Serve in a tall glass with a straw and a long spoon.