¼ cup sev noodles (Falooda / , cut into small pieces)
2 ~ 3 tbsp Rose Syrup
¾ cup milk
2 tsps Condensed milk ((adjust as per taste preference))
4 scoops vanilla ice cream
almonds Pistachios (& - few, chopped for garnish)
Soak tukhmaria seeds in 2tbsp water and set aside for 15~20 minutes. They will swell up and be ready when are ready to make the falooda.
Cook the falooda noodles according to the package instructions. I read some of the noodles only need to be soaked in water while I had to boil mine for 10~12 minutes. Then drain and rinse under cold water. Now the noodles are ready to serve.
Combine milk and condensed milk. Mix well to incorporate. Alternately you can add just sugar to milk and use.
To assemble: Add 1tbsp rose syrup in the bottom of the serving glass. Place half of the tukhmaria seeds on top followed by half of the cooked falooda noodles.
Slowly pour in half of the milk -- make sure not to disturb the rose syrup layer. Then add the 1~2 scoops of vanilla ice cream. Sprinkle the chopped nuts on top. Make the other glass of falooda and serve immediately.
View the recipe instructions at Cook's Hideout
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