½cupHomemade Falooda Syrup (or store-bought falooda syrup)add more or less (to taste)
1 ½cupcold milk(up to 1 cup)
2tsptukmaria seedsalso called basil seeds/sabja seeds/kasa-kasaa
½cupwater to soak the seeds
Strawberry jellojello cut into 1 cm cubes (about 1/4 cup)
¼cupcooked, roasted vermicellisoaking in cold water
½cupvanilla ice cream 1 scoop (or more), for each drink
2cupswhite sugar400 g
¼cupcorn syrupglucose syrup
1 ¾cupsrose waternot rose water extract
tiny pinch of salt
2tspMadagascar bourbon vanillaor a good quality vanilla extract
Pink coloringavoid bright pink or neon pink
Shortcut for Falooda Syrup
About 2 cups of bottled rose syrup
2tspof vanilla extract
Strawberry Jello for Falooda
1pktstrawberry jello3 oz / 85 g size
1 cup hot wateri.e. half the amount of water stated in the packet
Falooda Drink (for two people)
Soak the tukmaria seeds in about 1/2 cup of water for about 10 minutes, until they form a "gel coating". Set aside.
Chop the cooked vermicelli into smaller pieces and set aside, covered (to prevent the noodles from drying out).
Unmold the jello and cut into small cubes. Keep in the fridge until needed.
Take two glasses, and add some strawberry jello to the bottom. Follow that with about 1 tbsp chopped, cooked vermicelli. Next, add the soaked tukmaria (basil) seeds.
Pour about 3/4 cup of chilled milk (more if you like the drink to be less sweet).
Pour in the 1/4 cup of the falooda syrup (this should create a pink ombre look).
Add a scoop of vanilla ice cream (about ¼ cup) and a little extra jello on top.
Serve with a spoon and a straw.
Place the sugar, corn syrup, salt and 1 ½ cups of rose water in a saucepan. Stir to combine and allow the sugar to dissolve over medium high heat. When the sugar has dissolved, let the syrup come to a simmer, and simmer for about 5 minutes.
Stir in the vanilla and the remaining ¼ cup of rose water.
Add pink coloring to get a deep pink color. Allow the syrup to cool down completely before using.
Shortcut Falooda syrup
For the shortcut version - just add the vanilla extract to the rose syrup and shake well to combine.
Empty the contents of the packet into a heat-proof bowl. Dissolve the contents in 1 cup of water (half the amount that is required to make jello as instructed in the packet).
Pour the jello mix into a dish, and let it cool down to room temperature. Then chill in the fridge overnight to set.
DAIRY FREE / VEGAN OPTION - To make DAIRY FREE falooda, you can use soy milk (or other plant-based milk) with vanilla soy or vanilla coconut vegan ice cream.