Welcome To Swahili Food
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
Print 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
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.
