Falooda

A famous summer dessert of milk-starch vermicelli served in sugar syrup with rose water; Kulfi Falooda adds kulfi to the dish.

Ingredients

Nashasta (starch) 20 g; Sheer (milk) 750 mL; Qand Safed (sugar) 50 g; Araq Gulab (rose water) 10 mL

Method of Preparation

Dissolve starch in milk and boil on medium flame, stirring gently, till it thickens into a paste; cool. Pass the paste through a sieve into cold water to form vermicelli strands; drain after 10-15 minutes and refrigerate. Separately prepare a thick sugar syrup (Qiwam). To serve, take 2 spoonfuls of syrup in a bowl, add the vermicelli, pour rose water over it, and use. Soaked basil seeds may be added. Serving: 1-2 bowls.

Health Benefits

A delicious, nutritious summer dessert that refreshes the mood, gives energy and strengthens the heart. Note: Not recommended for diabetic patients.