ThereThe foundation of falooda goes back to Iran (Persia), where a similar dessert, faloodeh, was popular. The dessert came to Medieval India with the many Central Asian merchants and dynasties that settled in the Indian subcontinent in the 16th to 18th century.
(1 cup =250ml)
2 cups full fat milk
1 cup fresh cream
1 level tsp falooda / agar agar powder
1/2 tin Condensed milk
Cardamon essence to taste or 1/4 tsp ground cardamon
Rose syrup to taste
Bring the milk and agar agar powder to a boil. Then reduce and simmer for a minute.
Add the condensed milk and allow to come back to the boil. Switch the heat off and immediately add the fresh cream, essence and syrup.
Taste for sweetness.
Add sugar if you require it sweeter.
Place into your mould or serving dish.
Allow to set.
For the Tri colour effect:
Place a layer of the mixture into your mould or dish.
Place in the freezer for an instant set.
Once set, add little red food colour to the remaining mixture in the pot, add onto the set Falooda.
Place in the freezer again.
Add more red colour to the the last mixture in the pot.
A shade darker than the previous one.
Once the falooda is set, pour the last on top and finally allow it to fully set.
Garnish with chopped Pistachios.
The creamy, sweet and refreshing Indian delicacy falooda, is a layered summer dessert drink made with vermicelli noodles, rose syrup, sabja seeds, milk and ice cream.
Alouda– Traditional drink from Mauritius (similar to Falooda) contains vanilla, basil seeds, agar jelly and milk served over ice, usually found in street markets.
In India people know about sabja as they are added to a popular drink falooda. The sweet basil seeds do resemble the chia seeds and is known by the names Sabja seeds or falooda seeds or tukmaria in India. Therefore they are basically the seeds of the sweet basil.