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.
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.
- 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 –
- 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.
Kuska or Plain Briyani is prepared by cooking long grain/basmathi or jeera rice with all the flavored spices and ingredients used for briyani. This briyani is very special and commonly known as poor man’s Briyani, since it costs very less because no vegetables and no meats are used in the making. Kuska / Plain Briyani is popular in and around Madurai and Virudhunagar. My hubby used say, that he used to have it in all this college functions, but this is the first time I am gave a try at home. I have followed a slight variation in the making, so do check out for perfect color in kuska – CLICK HERE.
CLICK HERE for Briyani collections both veg and non-veg, CLICK HERE for Ramzan collections and CLICK HERE for Deepavali / Diwali Collections
Kuska / Plain Briyani / How to make kuska at home
Kuska / Plain Briyani is mildly spiced, mildly flavored then Briyani, so kids like this a lot. This goes out well with any raita but I prefer onion raita, any curries may be veg or non-veg and a deep fry. I have accompanied it with chicken curry, onion-tomato raita and chicken 65. Let me share the recipe…
Taking this to Fiesta Friday #176 hosted by Angie@thenovicegardener.
- Basmathi / Long-grain / Jeeraga Samba / Jeera rice – 2 ½ cup (1 cup = 160ml)
- Onions – 2 no’s (medium size)
- Tomato – 1 no (medium size)
- Green chillies – 2 nos
- Ginger-garlic paste – 1 ½ tbsp or Ginger (1”inch stick) – 1 no and Garlic – 5 cloves
- Cinnamon (1 “inch stick) – 1 no
- Cloves – 4 no’s
- Star Anise – 2 no’s
- Stone flower / Kalpasi – 3 no’s
- Cardamom – 2 no’s
- Bay leaf – 1 no
- Fennel seeds / Sombu – 2 tsp
- Curd / Yogurt – 1 cup
- Coconut milk – 1 cup
- Mint + Coriander leaves – 1 cup
- Salt to taste
- Ghee / Clarified butter – 1 ½ tbsp
- Oil – 1 ½ tbsp
Making of Kuska rice / Kuska Briyani / Plain Briyani –
- Peel and thinly slice the onions and keep it aside.
- Finely chop the tomatoes and keep it aside. Slit the green chillies and keep it aside.
- Rinse and finely chop the mint + coriander leaves and keep it aside.
- Heat ghee/clarified butter and oil in a pressure cooker, add the bay leaf, followed by flavored spices and wait until they crackle.
- Add onions, green chillies and ginger-garlic paste, cook until the onions turn transparent.
- Add the mint and coriander leaves, cook until they turn dark green in color.
- Add the tomatoes and cook until they turn soft.
- Pour the curd/yogurt, cook until the oil starts floating on the top.
- Pour the coconut milk and bring it to boil.
- Meanwhile clean the rice and add the rice followed by water to the pressure-cooker, add required amount of salt.
- Pressure-cook for 3 whistles.
- Remove the lid when the pressure releases.
With onions and green chillies
With coriander and mint leaves
with ginger-garlic paste
with coconut milk
Kuska / Plain Briyani / How to make kuska at home
Gently give a stir and serve hot.
Life is full of ups and downs and so you can’t expect what is going to happen the other second, but all is you should and try to take everything positive, so that you can move forward. But when all happens to be too bad, there will something happening right (unexpected) to boost you and that is what happened to me right know – It was yesterday I Got Featured in Bangalore’s Top Daily Magazine – Deccan Herald for my Mango Mania 😊
CLICK HERE for 15+ mango recipes (both raw mango and ripe mangoes), still few more to be uploaded.
Usually I don’t believe in luck (coz it never ever works out for me 😝), but the only thing I hardly believe if my hard work and passion. Being a moody person, there are few things that I must want when before I start to work, the cleanliness of the workspace and its surroundings, perfect mood, confidence and all the most my passion, love for the work – this is the only reason for most of my happenings.
Feeling very happy to share this with you all. Thanks for your support and encourgament, also do follow me in my Instagram – ImMadraasi (I share my regular stuffs like lunchbox, at times dinner, fun at home) and subscribe with me in my youtube channel – Madraasi.
Madraasi Featured in Deccan Herald for Mango Mania