INGREDIENTS
Rose Syrup:
4-5 tbsp Sabje ke beej / Tukmaria: 4 tbsp
White Falooda: Heaped Handful
Milk : ¾ Glass
Vanilla Ice cream: 1Big Scoop
Crushed Ice: 2 Tbsp
Tall Glass
Long Handle Spoon
Sabje Ke Beej: These are black seeds available in any Indian grocery store.
Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.
Rose Syrup: Store bought is ok.
Sugar: 2 cups
Water: 1000 ml
Rose Essence: As required
Rose Water: 3 tbsp
Red or Pink Color
Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.
White Falooda:
Corn Starch/Corn Flour: 7.5 Tbsp
Water: 400ml
Sev presser
Ice cold water with ice cubes.
Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.
Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.
ASSEMBLY OF ROYAL FALOODA:
In a tall glass put the soaked subje ke beej.
Now add some crushed ice cubes over that.
Next add white falooda over that.
Add rose syrup after that.
Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
Top it with a big scoop of Vanilla Ice cream.
Garnish if you like.
Mix & Enjoy this cold simply delicious Royal Falooda.
White Falooda: Heaped Handful
Milk : ¾ Glass
Vanilla Ice cream: 1Big Scoop
Crushed Ice: 2 Tbsp
Tall Glass
Long Handle Spoon
Sabje Ke Beej: These are black seeds available in any Indian grocery store.
Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.
Rose Syrup: Store bought is ok.
Sugar: 2 cups
Water: 1000 ml
Rose Essence: As required
Rose Water: 3 tbsp
Red or Pink Color
Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.
White Falooda:
Corn Starch/Corn Flour: 7.5 Tbsp
Water: 400ml
Sev presser
Ice cold water with ice cubes.
Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.
Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.
ASSEMBLY OF ROYAL FALOODA:
In a tall glass put the soaked subje ke beej.
Now add some crushed ice cubes over that.
Next add white falooda over that.
Add rose syrup after that.
Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
Top it with a big scoop of Vanilla Ice cream.
Garnish if you like.
Mix & Enjoy this cold simply delicious Royal Falooda.
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