Falooda - Float Shake With Rice Noodles Amp Basil Seeds
From kutadkubilik 14 years ago
- 5 minutes to make
- Serves 4
Persian or Pakistani ,frozenThe faloodeh of Shiraz is famous.The sherbet was put into a glass of clear rose water. A shot of lemon juice was added to balance the slightly flowery and sweet rosewater. The whole thing was topped with what appeared to be shredded coconut but were the noodles. Read more It was a lovely refreshing drink / dessert An innocent little 99 cent kulfi bar (Indian popsicle), has me sampling Indian/Persian/Iranian frozen desserts. Not an area of the world that I associated with ice cream. It seems that falooda is in a sense the equivalent of the term sundae, in that it involves ice cream but can have all different types of ingredients. The Persian version seems like a stripped down version of the Indian dessert. The Asian food dictionary says it is: “An exotic Indian milk-based drink flavoured with rose syrup (sharbat gulab) and named for the strands of cornflour vermicelli that float in it. The vermicelli are not easy to make at home. An acceptable substitute is agar-agar jelly, flavoured with rose and coloured green or red” See less
Ingredients
- Rice Noodles: shopping list
- • 1 cup (200 ml) rice starch (corn flour or starch is a substitute) shopping list
- • 3 cups water shopping list
- • a bowl of ice water shopping list
- • 1 cup water shopping list
- • 2 1/2 cups sugar shopping list
- • 1/2 cup rose water (to taste) or few drops of rose essence shopping list
- • red food or rose colouring shopping list
- • 1 cup (lemon scented) basil seeds (sabja/takmaria) soaked in warm water for an hour or until they develop a translucent, slippery coat. Drain and chill. Careful: they are super sticky. shopping list
- • 3 cups chilled skim milk shopping list
- • vanilla ice-cream (1 scoop per serving) shopping list
How to make it
- Directions - making the rose syrup or sharbat:
- Place the sugar and water into a pot and bring to a boil. Remove the pot. Add the rose-water (or a few drops of rose essence) and food colouring as desired to the mixture. Cool: place in a refrigerator.
- Directions - making the falooda strands (noodles):
- In a small stove-top pot, stir starch into one cup of cold water until dissolved. Stir in remaining water. Place pot over high heat, stirring constantly to keep the starch solution from lumping. When the solution gels, usually after 3-5 minutes, remove from heat. Set aside for 30 minutes.
- Prepare the bowl with ice and ice water and squeeze the starch gel through a cheese cloth cheesecloth over the bowl of cold water. Alternatively, place something with holes such as a steamer insert (not a sieve), over the bowl and push the starch gel through it with a spoon or your hands. Narrow holes will produce delicate vermicelli-like strands. If the water warms add ice. Let the starch sit in the ice water for at least 5 minutes to firm up. Remove the strands using a finely slotted spoon or by pouring through a sieve. The faloodeh strands are now ready. Keep them cool in a refrigerator if needed.
- Directions - making the falooda float:
- Before serving, beat the chilled milk until frothy. Add 2-3 tablespoons of sharbat (syrup) to a glass (see comments below). Very gently add enough rice noodles up to half the glass. Try to keep the layers separate. Tilt the glass and gently pour the frothed milk over top (if using a red sharbat try not to let the milk mix with the sharbat), add a tablespoon soaked basil seeds (they look like tiny translucent eggs with black centres floating on top of the float), add a scoop of vanilla ice cream and serve with a long straw and spoon in the same manner as a milk shake or float.
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Wow!I am totally impressed...that is beautiful! I’m looking forward to trying the recipe.High 5 & a Beauty Flag!
ambus
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