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I have to admit, my first encounter with falooda wasn’t an enjoyable one, the rosewater used was so overpowering it was nauseating. Needless to say, it took me a long time to sum up the courage to buy anything rose related other than the actual flower.
I have since learnt that for falooda its best to use rose syrup rather than the water. I managed to get my hands on a rather good rose syrup called Kai Lin which worked perfectly for this recipe, let me know in the comment section if you have had success with a different brand
The Rosy Milkshake (Falooda)
Ingredients
- 2 tbsp basil seeds
- Vermicelli
- Hot water
- 500 ml whole milk
- 3 tbsp sugar
- 3 tbsp rose syrup I love the Kai lin brand
- Pistachio seeds and edible rose petals to garnish
Instructions
- Add enough hot water to cover the basil seeds and leave for 20 min. After 20 min the basil seeds will look gloopy.
- Add hot water to the vermicelli and soak for 4 min. Drain the water
- In a thick-bottomed pan, add the milk followed by the sugar and rose syrup and bring to a boil.
- Set the milk aside to cool.
- In a large glass add 2 tbsp basil seeds, and 2-3 tbsp vermicelli. Top it up with the cooled down milk.
- Garnish with pistachio seeds and edible rose petals.
- Optional but highly recommended, add ice-cream.
Did you try this recipe out?
How did it go? Comment below and if you took a pic, tag me @swahilifood on Instagram and hashtag it #swahilifood.
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