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.
Sapotta is a delicious calorie-rich fruit like mango, banana and jack fruit. It has a smooth and grainy texture with a sweet and musky flavor. It is also known as “chikoo” or “chiki” in Hindu, “sapota” in Telugu,“sapotta” in Tamil and “sapodilla” in English.
Recently I have been trying out few summer recipes, with fruits. Already I have shared a falooda recipe, around last summer and this time when I got to see sapotta, thought of trying out Falooda. The outcome was too good, I have induced Hershey’s chocolate syrup and condensed milk for more sweetness and more flavor.
Benefits of sapotta: The Vitamin-E in the fruit moisturizes the skin and also it is rich in antioxidants and acts as an anti-ageing agent.
Do check out my other falooda recipe in this link: https://madraasi.com/2015/06/10/falooda/ and other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner
Let us move on to the recipe…
Sapotta Chocolate Falooda
- Sapota – 2 nos
- Hershey’s syrup – 1 tbsp
- Condensed milk – 2 tbsp
- Basil seeds – 2 tbsp
- Falooda sev or Vermicelli – 2 tbsp
- Ice cream (Chocolate or Butter Scotch) – 2 scoops
- Peel and roughly chop the sapota into fine pieces. Keep it aside.
- Boil the vermicelli or falooda sev, drain the water and keep it aside.
- Soak basil seeds in water for 20 mins and keep it aside.
- Take a long tall glass, add in half the quantity of sapota, add in a tbsp. of basil seeds and add in a tbsp. of vermicelli.
- Pour in 1 ½ tbsp. of Hershey’s chocolate syrup, add in the leftover sapota, top in with leftover basil seeds and then little the amount of vermicelli.
- Pour in 2 tbsp of condensed milk, drizzle hershey’s chocolate syrup over it.
- Add in 2 scoops of ice cream (chocolate or butterscotch).
- Top it with little basil seeds.
Falooda is a cold beverage popular In Indian subcontinent. It is made from mixing rose syrup, vermicelli, basil (sabza seeds), tapioca pearls, milk and pieces of gelatin and topped with ice-cream of any flavor. Falooda is a version of Persian dessert known as faloodeh and is believed to have brought to Indian during the Mughal period.
My daughter use to have falooda at restaraunts, but I never thought of trying at home. One day my daughter was asking me to check out for recipe and asked me to give a try. I too prepared it the very next day when I found out the recipe was very easy. You can change the ingredients according to your taste. Since now its mango mango mango all over the city, I took mango as the main ingredient but tried out with caramel syrup and rose syrup. Let us move on to the recipe…
Falooda with caramel syrup
Falooda with rose syrup
- Vermicelli / Semiya – 1 cup
- Sabza seeds – ½ cup
- Apples – 2 nos
- Mangoes – 4 nos
- Rose essence – 1 tsp
- Sugar – 6 tbsp
- Milk – 1 cup
- Ice-cream – 7 scoops(any flavor)
Ingredients all together (chopped apples and mangoes, mango pulp, saoked sabza seeds, boiled vermicelli, rose essence)
With sabza seeds
With boiled vermicelli
With chopped fruits, topped with milk, sabza seeds and vermicelli
Falooda with rose syrup
Falooda with caramel syrup
- Boil the semiya in water, drain the water and pat dry it in a plate. Keep it aside.
- Soak the sabza seeds in a cup of water for 20 mins.
- Peel and cut 3 mangoes, blend them to a fine paste. (Add in a tbsp. of sugar if needed).
- Rose syrup: Boil the 4 tbsp of water with tbsp of sugar, add 1 tsp of rosemilk essence, wait until it thickens. Remove from fire and keep it aside.
- Caramel syrup: Heat 4 tbsp of sugar in a kadai, stir until it melts and turn dark brown in color. Bring it to low flame suddenly once the sugar turn golden brown and pour in a tbsp. of water immediately. Stir it well by pouring ½ cup of water, until the sugar crystals dissolves and thickens.
- Peel and chop the apples and mangoes to fine pieces.
- Take a tall glass, pour in a tbsp of rose syrup or caramel syrup, then add in a tbsp of soaked sabza seeds, then add in a tbsp of boiled vermicelli, add in a tbsp of blended mango pulp, add in tbsp of chopped apples and mango pieces, add in a 2 tsp of sabza seeds and then boiled vermicelli, pour in a tbsp of milk, pour in a tbsp of rose syrup or caramel syrup, add in a tbsp. of chopped mango and apples pieces and top it with a scoop of ice-cream of your choice.
- Serve immediately before the ice-cream melts.
Note: You can use any fruits, any syrup or any flavor of ice-cream as per your choice. But be sure that all these ingredients should be combined as such they give good taste and flavor. If you want colourful you can use mixed fruits and colourful syrup for layering. For example, here you can top with mango ice-cream and use caramel syrup, to make more attractive and to increase the flavor.