Royal Falooda / Falooda recipe / How to make falooda from scratch at home

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Falooda is one among the most popular street food all over India. Falooda has many flavors, I have already shared two falooda recipes – Sapotta / Chickoo Chocolate Falooda and Basic Falooda.

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Royal Falooda / Falooda recipe / How to make falooda from scratch at home

As of Ramzan, I have prepared this Royal Falooda right from the scratch which describes the making of rose jelly, rose milk, cooking falooda vermicelli and layering. Just like that I forgot to click pictures, so do check out my video for the texture and consistency. Let me share the recipe…

CLICK HERE for Ramzan recipes and CLICK HERE for Desserts.

Ingredients:

  • Vermicelli (Thin vermicelli) – 25 strands
  • Sabja seeds / Sharbhat seeds – 3 tbsp
  • Sugar – 5 tbsp
  • Agar-Agar / China grass – 5 gm
  • Rose essence – 3 tbsp
  • Milk – ½ litre
  • Pistachios – 10 nos
  • Vanilla Ice cream – 4 scoops

Making of Royal Falooda / Falooda –

Preparation:

  • Soak sabja seeds in a cup of water for 20 mins or until it turns light grey in color.
  • Soak pistachios in water for 30 mins, drain the water, peel of the skin, chop it to fine pieces and keep it aside.
  • Boil the milk, pour a tbsp of rose essence followed by 3 tbsp of sugar. Cook until the sugar dissolves and the milk reduces to ¾ th of the quantity.
  • Boil 2 cups of water in a heavy bottomed vessel, add the agar-agar/china grass, mix it well until it dissolves in water, pour a tbsp of rose essence, cook for 3 mins.
  • Remove from fire, pour it to a bowl, let it rest for 30 mins so that it gets sets and reaches room temperature. Later refrigerate it for 20 to 30 mins.
  • Remove it from the bowl and finely chop them into pieces, keep it aside.
  • Boil 3 cups of water in a heavy bottom vessel, add the vermicelli and cook until it turns transparent and soft.
  • Drain the water and rinse it in tap or cold water, keep it aside.
  • Take a tall glass, add a tbsp of boiled vermicelli, followed by a tbsp soaked sabja seeds, followed by a tbsp of finely chopped rose jelly.
  • Pour in the rose milk, until it ¾ th of the glass, add few pieces of finely chopped pistachios and top it with a scoop of icecream.
  • Sprinkle few pieces of pistachios, rose jelly and dried rose petals.

Serve immediately.

 

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