Sunday Classics: This Mumbai-style falooda can be a weekend hit
Summers call for this street-food favourite you can slurp, sip and bite
Published 17.04.22, 12:14 AM
Ingredients (measures per glass):
2 big spoons soaked sabja seeds also known as basil or tukmaria seeds
¾ glass cold milk
2-3 big spoons of rose syrup or Rooh Afza
2-3 big spoons of kesar syrup (optional)
2 heaped big spoons of jelly cubes (flavour of your choice)
1-2 scoops of ice cream (kesar pista or rabri work well)
Tools:
1 big spoon
A tall glass
Method:
- Soak the sabja seeds until they bloom and are soft (about 30 minutes)
- Set the jelly (the regular store-bought jelly will do or you can make your own) in a tray or plate and cut into small cubes when set.
- Assembly: Scoop about 2 spoonfuls of soaked sabja into the glass, top with some rose syrup or Rooh Afza. Add one or two spoons of the jelly cubes and pour almost all the milk. Top it up carefully with some kesar or any other flavour syrup if you wish and pour the rest of the milk. Give it a light stir just so the syrups mix into the milk a little. Top it all off with a generous scoop of ice cream.
- Tip: You can replace the jelly with chunky jam or cut fruit. For a flavoured falooda, like mango, strawberry or chickoo, add some fruit pulp to your milk and cut fruit to the glass. You can also use flavoured syrup.
- Rumela Basu
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