Saturday, December 10, 2011

Falooda

Falooda is one of the favorite drinks we grew up with. There are different versions in different countries but below is the version we make back home in Burma. Although we don’t use rose syrup (mostly because we don’t get it there) I’m using it here because it is easier to make and I like the taste of it. In USA, you can easily get rose syrup in Indian or Pakistani stores. Back home, we use liquid rose essence, sugar and red food coloring instead of the rose syrup.

This is a fun drink for kids because while serving, they can add any ingredients they like, as much as they like making it to their taste. It is served chilled so prepare ahead of time.



Falooda

Makes: 2 very tall glasses or 4 regular glasses
Cooking Time: 40 minutes
Preparation Time: 5 to 10 minutes
Chill for 2 to 4 hours

Ingredients:
4 cups whole milk
6 tablespoons rose syrup (if not available, Rose essence, red food color and sugar can be used to replace this)
Half of 7 gram packet of red or green Agar Agar powder (I use Swallow Globe brand from Asian Market)
1/4 cup small sago or tapioca pearls – colored or white
3 teaspoon basil seeds
Vanilla or strawberry ice cream

Directions:
Milk
In a heavy bottom pot, bring milk to a boil. Reduce heat to low and simmer for about 20 to 30 minutes stirring often to make sure that milk is not scorching at the bottom.  At this point, if using rose syrup, add little at a time and adjust according to taste.  If you don’t have rose syrup, add rose essence, sugar to taste and red food coloring for milk to be light pink.  Prepare milk a little sweeter than your taste since other ingredients are sugarless.  Turn of the heat, let the milk cool and chill in fridge.
Agar Agar
While the milk is boiling, in a separate pot, combine 450 ml of water and 1/2 packet of Agar Agar powder. Bring this to a boil over medium heat and pour the mixture into a bowl or a container, let it cool and chill in fridge to set. Before serving, cut it into match stick size pieces.
Sago
In a pot, bring about 6 cups of water to a boil and add sago pearls. Stir and reduce heat to medium low and cook for 5 to 6 minutes on half covered pot, stirring occasionally. Sago will turn transparent when cooked.  Drain and rinse with cold water and keep aside.
Basil Seeds
In a bowl, combine basil seeds with about 2 cups of water and keep aside till ready to serve.  It will take about 10 minutes to fully expend.  Drain water before using.

How to Serve:
Individual serving: Take a tall glass and add prepared agar agar, sago, basil seeds and pour milk 3/4 full. Add some ice and top it up with a scoop of ice cream.

Serving to a crowd: In a pot, mix all prepared ingredients with milk except for ice cream. Pour the milk mixture in serving glasses, add some ice and top it up with a scoop of ice cream.

Note: Lod Chong (Tapioca noodles) can also be added. Most of the Asian grocery stores have ready to use Lod Chong. If using dried version, boil per packet instructions. This is not a traditional ingredient but some people like to add this to Falooda.
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1 comment:

  1. I'd also like to add with the steamed pudding in it.. More filled & tasty :)

    -Munira-

    ReplyDelete