- basil seeds / tukmaria seeds (soak in water for at least 30 mins- leftover can be stored in a air tight container in the fridge)
- Whole Milk as needed ( or you can boil your milk & let it simmer for 5-7 mins for a creamier texture & then allow to cool & refrigerate)
- Rose syrup according to preference
- Ice cream (We prefer ‘Mackies of scotland traditional real dairy ice cream’ or ‘kulfi-ice original malai flavour’)
- nuts to garnish
- 3 cups water
- 1/4 cup rose syrup
- 2 tsps falooda powder
- Recite Bismillah.
- Prepare the grated falooda by boiling the ingredients together. Once it comes to a boil, let it simmer for a minute. Turn off heat.
- Allow to cool slightly & then transfer into a dish.
- Once cool, refrigerate. When the falooda has set, grate & store in a air tight container.
- Now, there are two ways of doing this, firstly you can blend milk with some ice cream & rose syrup & then add to a glass / jug with basil seeds & grated falooda, followed by a nice big scoop of ice cream, topped with a garnishing of nuts.
- A quicker method would be to just add basil seeds, along with grated falooda in a glass, followed by milk, a big scoop of ice cream & a sprinkle of nuts! Enjoy!
Tip: You can boil extra milk & keep it in the fridge, it will save you time every time, especially in Ramadhan.
Tip: Tukmaria / basil seeds & grated falooda will stay in the fridge for at least 10 days.
Tip: If you are not a rose syrup fan you can try strawberry syrup which can be found in Asian grocery shops.