Falooda

Ingredients

Instructions

1. 1

   Put the sweet basil seeds in a small bowl with 120 ml of the water. Stir well and leave for 10 minutes until the seeds swell and develop a gel around them; stir once halfway through so they soak evenly.

2. 2

   While the seeds soak, bring the remaining 180 ml water to a boil in a small saucepan. Add the thin vermicelli and cook for 2-3 minutes until just tender. Do not overcook; it should stay silky, not mushy. Drain, rinse briefly under cold water to stop the cooking, and let it cool.

3. 3

   In a jug, mix the full-fat milk, rose syrup, and rose water until evenly combined and pale pink. Taste and adjust with a little more syrup only if you want it sweeter, keeping in mind the ice cream will add sweetness too.

4. 4

   Divide the soaked basil seeds and cooled vermicelli between 2 tall glasses. Add the ice cubes, then pour the rose milk over the top, leaving a little room for the ice cream.

5. 5

   Top each glass with a scoop of vanilla ice cream. Sprinkle with chopped pistachios and serve immediately with a long spoon and straw so the layers can be mixed as you drink.

Nutrition per serving

Notes

• •For the best texture, use sweet basil seeds (sabja/tukh malanga), not chia seeds; chia behaves differently and makes the drink heavier.
• •If your vermicelli strands are long, break them into 3-4 cm pieces before boiling so the drink is easier to eat and sip.
• •Chill the milk before starting if possible; that keeps the falooda cold without needing too much ice, which can dilute the flavour.
• •A classic variation is to add a spoonful of prepared jelly to each glass, but this quick version stays within the 15-minute target.

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