Faloodha

Recently we did a story on Male’s beloved ice cream parlour Scoop and whenever we think of Scoop we always think of their Falooda. The whole thing inspired us to try out making a Falooda on our own.

We’ve occasionally had Falooda that has sliced haluvidha in them instead of jelly and honestly that tastes just superb. However, in our recipe we’ve used strawberry jelly, mostly because it saves time. Of course you can substitute the jelly with the haluvidha if you want to. On the topic of jelly we just made ours using one of those Foster Clarke jelly packets by simply following the instructions on the packaging.

Makes: 2 large glasses

Ingredients:

• ¾ cup sweetened condensed milk
• 2 cups water (for the sarubathu)
• ½ cup rose syrup
• ¼ tsp. vanilla essence
• ½ cup water (for soaking the isbagulu)
• 2 tbsp. isbagulu (basil seeds)
• 10 tbsp. strawberry jelly cut into small cubes.
• 500 grams vanilla ice cream

Instructions:

1. Combine the condensed milk, water, rose syrup and vanilla essence. Stir well and put it in the fridge to chill it for a couple of hours. We kept ours in there for around two. Also do remember to have a taste and make any adjustments you want before putting it in the fridge.
2. Add the isbagulu to water and let the seeds soak for 30 minutes.
3. When you are ready to put the faloodha together, place 1½ tablespoons of the soaked isbagulu and 5 tablespoons of jelly inside a large glass.
4. Pour in 1½ cups of the rose syrup mixture, give it a stir, and top with a scoop of vanilla ice cream. If you don’t have an ice cream scooper at home, a scoop is going to be around two to three tablespoons of ice cream. Also, you can add as much ice cream as you want to.