Saffron Falooda

While most people are hesitant to celebrate during these current times, I do feel like a little cheer is needed to lift the spirits. This Saffron Falooda is a happiness in a cup and the images itself make me feel a little jollier. I created this recipe about a year ago during Ramadhan and it was one of the most popular posts on my Instagram so I decided to post it here as well.

 

This recipe should make 4 servings but it all depends on the size of glass that you choose to use. You need a glass that’s tall enough or wide enough to fit all the different components.

 

Recipe

 

Ingredients

  • 4 cups milk
  • 1/2 cup rose water
  • ½ tsp crushed saffron (you may need more or less depending on the strength and quality of your saffron, I used Castello here)
  • 2 tsp crushed or finely chopped pistachio
  • 2-3 tbsp sugar (or more according to your preference)
  • ½ cup vermicelli (boiled)
  • 2 tbsp of basil seeds (bloom in hot water)
  • Rose petals
  • Vanilla ice cream (or tin roof ice cream)

 

Method

  1. In a saucepan, bring the milk, rose water and saffron to a boil. Continue stirring so that the milk doesn’t burn at the bottom.
  2. Once the mixture has boiled for a few minutes (about 5 mins), add the pistachios and sugar. Allow to simmer for 2-3 minutes until the sugar is dissolved (mix if necessary)
  3. Set the mixture aside and allow to cool (you may keep this in the fridge until you’re ready to use it)
  4. In each glass add a layer of vermicelli, followed by a scoop of ice cream and 1 tsp or 2 of basil seeds.
  5. Pour the chilled saffron milk over and then garnish with rose petals and more pistachio.
  6. Try and serve immediately or within a few minutes of assembly. Once the falooda sits for a while the consistency changes

 

You may want to adjust the sugar according to your preference , however once you add the ice cream the entire drink does get sweeter. The sugar added to the milk should enhance the flavor of the saffron and rose not over power it.

 

Enjoy and Stay Safe

 

RSR

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