The Rosy Milkshake Called Falooda

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)

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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.

Cuisine: East African

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.