Added by pari | Sun 12 Feb 2012 @ 11:41
Fine vermicelli ½ cup
1 glass chilled milk use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
Pistachios ½ cup shells and skins removed
Almonds ½ cup blanched
Sugar 2 tsp ground to a fine powder
Tukmalanga (basil seeds) 3 tbsp
Rose syrup 6 tbsp
Ice cream of your choice or Kulfi 2 scoops
Cook the vermicelli like you would pasta in boiling water and till cooked yet al dente! Strain and keep aside to cool. Then chill in refrigerator till needed. Keep aside a few almonds and pistachios about 6-8 each and cut into thin slivers. Keep aside using as a garnish later.
Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator. Put the Tukmalanga seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black centre! Strain and keep aside in a small bowl.
To assemble the Shahi Falooda:
Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Tukmalanga seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream or Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!