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Falooda
In the Persian language (referring to a 'smoothie') we call it Faloodeh
or Paludeh; while the word Falooda is a Hindi and Urdu word, Faluda is
Bengali for the same.
A cold milk drink, much like dessert, is traditionally made up
of a rose syrup, chilled whole milk, tiny threads of nishashto -vermicelli
like, which are white and made up of cornstarch, tukhmuria or basil
seeds that have been soaked in water for a few hours to re-hydrate and
blossom, and is often topped with fresh vanilla bean ice cream. Optionally,
favourites like raspberry or strawberry ripple ice cream or even saffron ice
cream may be added, making it even more delicious. The Persians often
serve their faloodeh lemon and lime and a sprinkle of pistachios,
which can be rather refreshing. I like mine with a scoop of lime and coconut
ice cream. The recipe is on page xxx
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Serves 6
6
cups chilled whole milk
12
tsp red rose syrup/raspberry syrup
12
tbsp nishashto/sev – see tips
12
tsp pre-soaked tukhmuria/basil seeds
12
scoops of vanilla bean icecream
In
6 tall glasses pour the milk, add the syrup, vermicelli, seeds and top with ice
cream of your choice. Serve immediately with a long spoon or a straw.
Tips
Ice
is often added to ensure it's very cold. It may dilute the flavours.
Cubes
of raspberry or strawberry jelly/jello were often added instead of ice to keep
the flavours from diluting!
Pre
soak the tukhmuria / basil seeds for an hour or more in water. Strain
and use.
To make nishashto at
home, mix cornflour/cornstarch into water to make a creamy paste using
a ratio of 1:4. Pour this into boiling water and allow it to cook for 2
minutes. Immediately pass this through a colander set over a bowl of ice and
water, pressing it down to pass through, leaving behind small sev-like strands.
The ice ensures it does not become one large clump and does not stick together.
Add a pinch of salt while cooking.
Rose
syrup can be made at home or bought from larger Indian and Persian Stores. It
should be pure rose flavour and not made up of any kind of essence.
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Golab nu
serbut | Rose syrup
Make a sugar syrup from
1 kg/2.2 lb sugar
2 cups of fresh water
1 cup of rose water
juice of one lemon or lime
a few drops of red food colouring
In a heavy bottom pan mix the sugar and water. Stir until each crystal
is melted. Do not allow it to boil or simmer before the sugar has completely
melted.
Brush down the sides of the pan if the sugar crystals are above the water
level.
This will ensure it does not crystalise once cooled.
Boil until desired thickness.
Bay taar no seero - The
syrup should fall in two fine, thread-like streams. Generally, it should be
visually thick. Add the juice of the lime or lemon, a cupful of rose
water and enough colouring to make a bright pink.
Tips
Traditionally, saakur – pure
sugar crystals – were used. While this has the property of not melting down
quickly, it is much sweeter than regular sugar. If unavailable, white
granulated cane sugar will work well.
Rose water and rose essence are completely different. Only rosewater can be
used for this recipe.
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Pick you favourite ice cream here are a few to pick from
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Tukhmuria seeds atop the scoop of ice-cream
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