Falooda

I don’t know about you but I find desi desserts to be difficult and to be completely honest I don’t want to learn to make them, at least not in this stage of my life. However, I do have one very easy, popular, and definitely a crowd pleaser dessert up my sleeve, Falooda. It is so delicious and ridiculously easy, anyone can do it. Of course, this is not the authentic recipe. This recipe was passed on to my mom through her friend when I was very young and it has been in our family since. The person who gave this recipe has passed away so if you can make a small dua (prayer) for her, it will be much appreciated.

Falooda Disagreement:

I did not know about this very serious conflict regarding certain foods between Lahore and Karachi, until I met my husband and Falooda is one of them. There are two types of faloodas, the Lahori style and the Karachi style. The base is very similar but the toppings and how its served is where the differences are.

In Lahore, falooda is usually served in a bowl with the vermicelli, kulfi (ice-cream), khoa/rabri (milk based dessert), and basil seeds.

In Karachi, falooda is served in a tall glass with repeating layers of vermicelli, kulfi, basil seeds, jelly, rooh hafza (red syrup), and nuts. It is consumed through a straw and/or spoon.

Either way, it is delicious.

Now on to the recipe…

Note: you can use any brand you like

Kulfi (Ice-cream)

Ingredients:

· 1 14oz can condense milk

· 1 12oz can evaporated milk

· 1 cup heavy whipping cream

· 4 slices of white bread

· Handful of almonds (optional)

· Handful of pistachios (optional)

· 1 small pinch of cardamom powder (optional)

Method:

1. Blended everything together in a blended until well combined

2. Transfer mixture to popsicle molds or silicon mold and freeze overnight

Vermicelli

Ingredients:

· 2 bundles of Japanese style noodles yield: 2-4 servings

· Half a gallon of whole milk

· 2 tablespoons of heavy cream

· 1/3 cup sugar (to taste but start with 1/3 and add more depending on your preference)

· 1 small pinch of salt

· 1 small pinch of cardamom powder

· ½ teaspoon of oil (optional)

Method:

1. Heat milk and cream in a deep pan on medium heat.

2. Once boiled add sugar and salt. Mix until sugar dissolves

3. Break the noodles into small pieces (about 3 inches long)

4. Add the noodles to boiling water and cook for 3-5 minutes. Add oil to prevent them from sticking

5. Once cooked drain the noodles and run under cold water

6. Add the noodles to the milk and let them cook for about 10-15 minutes on medium low heat. They will begin to turn a light color.

7. Add a pinch of cardamom powder, Mix well and cook for another 2 minutes. Remove from heat.

8. Let the mixture come to room temperature. Stir occasionally to prevent skin from forming on the surface of the milk. Once it has come to room temperature. Put it in the fridge to chill overnight.

Note: you can adjust the milk to noodles ratio according to your preference. The recipe is very forgiving if the mixture becomes thick you can always add more milk.

Serve:

It’s completely up to you how you like to enjoy this. I recommend serving the noodles and kulfi in a bowl or cups and having toppings on the side for people to add whatever the like.

I hope you give this scrumptious recipe a try and it becomes a favorite in your household as well. All the best!