Rose Falooda. (Vansh A. Gupta/Siliconeer)
It’s February and love is in the air. How would you make your Valentine’s Day extra special? Chef Sanjay Patel has the answer. – #Lifestyle #RoseFalooda #IndianRecipe #valentinetreat #Dessert #ChefSanjayPatel #IndianDessert #ForMyValentine
- 1/3 cup falooda sev
- 4 to 5 tbsp. soaked sabja seeds (sweet basil seeds) – soak about ½ tbsp. sabja seeds in enough cold water
- 4 cups chilled whole milk
- 4 scoops of vanilla ice cream
- 5 to 6 tbsp. rose syrup
- 5 to 6 shelled pistachios, sliced or slivered
- 5 to 6 cashews or almonds, sliced
- 5 to 6 golden raisins
Soak ½ tbsp. of sabja seeds in cold water for about 30 to 40 minutes. Once they swell, drain and then keep aside.
Prepare the falooda sev according to package instructions.
If cooking the sev, once cooked, rinse the cooked falooda sev in water, drain and keep them aside. Let them cool completely.
In 4 glasses each, add 1.5 to 2 tbsp. rose syrup, depending upon your taste you can add less or more. 2 tbsp. of rose syrup makes it more sweet.
Then add 1 or 1½ tbsp. of sabja seeds.
Add 1 to 1½ tbsp. of the falooda sev.
In a slow stream, pour about ¾ to 1 cup milk.
Then top with one scoop of vanilla ice cream.
Garnish with a few raisins, sliced pistachios, almonds or cashews.
Serve the falooda immediately and sweeten the evening for your valentine.