Sunday, 19 March 2017

Falooda ~ Navroze Festivity


In the Persian language (referring to a 'smoothie')  we call it Faloodeh or Paludeh; while the word Falooda is a Hindi and Urdu word, Faluda is Bengali for the same.

A cold milk drink, much like dessert, it is traditionally made up of a rose syrup, chilled whole milk, white tiny thread like vermicelli made up of cornstarch, tukhmuria or basil seeds that have been soaked in water for a few hours to re-hydrate and blossom and often topped with fresh vanilla bean ice cream. Optionally, favourites like raspberry or strawberry ripple ice cream and even saffron ice cream may be added making it only more delicious. The Persians often serve their Faloodeh with a squeeze of lemon and a sprinkle of pistachios which can be rather refreshing. I like mine with a scoop of lime and coconut ice cream! 

Makes 6 to 8  glasses

6 cups chilled whole milk
12 tsp red rose syrup/raspberry syrup
12 tbsp  cooked vermicilli /sev 
12 tsp pre-soaked tukhmuria/basil seeds
12 scoops of vanilla bean icecream

In 6 tall glasses pour the milk, add the syrup, vermicelli, seeds and top with ice cream of your choice. Serve immediately with a long spoon or a straw.
Ice is often added to ensure its very cold. It may dilute the flavours.
Cubes of raspberry or strawberry jelly/jello was often added instead of ice to keep the flavours from diluting!
Pre soak the tukhmuria / basil seeds for an hour or more in water. Strain and use.

Cook the cornstarch or arrow root sev/vermicelli for a few minutes until just cooked through, strain and add ice cubes to store. This ensures each strand stays separate and does not stick together. Add a pinch of salt while cooking.
Rose syrup can be made at home or bought from larger Indian and Persian Stores. It should be pure rose flavour and not made up of any kind of essence.

Pick you favourite ice cream here are a few to pick from

Tukhmuria seeds atop the scoop of ice-cream

Rose sherbet recipe 

Make a sugar syrup from 
1 kg sugar
2 cups of  fresh water
1 cup of rose water
juice of one lemon or lime
a few drops of red food colouring

In a heavy bottom pan mix the sugar and water. Stir until each crystal is melted. Do not allow it to boil or simmer before the sugar has completely melted.
Brush down the sides of the pan if the sugar crystals are above the water level.
This will ensure it does not crystalise once cooled.
Boil until desired thickness. 
Bay taar no seero - the syrup should drip down in two very fine thread like streams
Generally it should be thick
Add the juice of the lime or lemon, a cupful of rose water and the colouring enough
 to make a bright pink. 

Rose water and rose essence is completely different. Only rosewater can be used for this recipe.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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