Falooda

Method

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1. Soak the basil seeds in the cold water for 20 minutes, until each is surrounded by clear jelly.

   Mark done Start 20 min timer

2. Boil the vermicelli for 4 minutes, drain, rinse under cold water and chill.

   Mark done Start 4 min timer

3. Stir the sugar into the chilled milk until it dissolves.

   Mark done

4. Put 1 tbsp of rose syrup in the bottom of each of four tall glasses.

   Mark done

5. Add a spoonful of drained basil seeds, then a spoonful of vermicelli.

   Mark done

6. Pour the cold milk in slowly down the side of the glass, to about three quarters full.

   Mark done

7. Add another half tablespoon of rose syrup so it streaks down through the milk.

   Mark done

8. Top each glass with a scoop of ice cream.

   Mark done

9. Scatter the pistachios and almonds over and serve with a long spoon and a straw.

   Mark done

Chef’s Tips

• Twenty minutes for the basil seeds, in plenty of water.
• Everything cold before it meets the ice cream.
• Pour the milk down the side so the layers stay separate.

Pairing Suggestions

• Kulfi
• A hot summer afternoon
• Salted pistachios

Storage & Reheating

Assemble to order. The components keep 2 days refrigerated separately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.