Perfect for long hot days, falooda is available all over the subcontinent. It originated in Shiraz, Iran (a country formerly known as Persia), and is one of the oldest drinks we know of. The word ‘falooda’ means ‘shredded’, because this olden-day slushie originally contained vermicelli noodles. Traditionally, ice made from frozen sugar syrup was crushed and mixed with rice noodles and rosewater, then topped with lime juice or with strawberry, sour cherry or pomegranate syrup.
My version and many others now have differing ingredients, but the rosewater syrup is the key to this lovely drink.
To make the rosewater syrup, put the sugar, salt and
To make the strawberry jelly, soak the gelatine leaves in
Near serving time, soak the basil seeds in
Cut the strawberry jelly into 1 cm (½ inch) cubes. (You may not need all the strawberry jelly for this recipe. The remainder will keep in the fridge for several days, to use in your next falooda or other desserts.)
To serve, pour the milk into two glasses. To create a layered effect, slowly pour in the rosewater syrup, using about
Fill the bottom of each glass with jelly cubes. Sprinkle with the reserved basil seeds and serve.
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