Home-made cool, creamy falooda!

Published: August 17, 2011

This recipe is a sure-shot hit amongst family and friends. PHOTO: YOUSUF BAWANY

Nothing beats the heat better than a big glass of cool and creamy falooda! Now you can make some for you and your family within the privacy of your air-conditioned habitats (no leaving home – yipee!). A timeless classic, this recipe is a sure-shot hit amongst family and friends. As intimidating as it looks, it takes very little time and effort to prepare it.

Ingredients (serves 5)

  • 1 kg milk
  • 5-6 tbsp sugar
  • Few strands saffron
  • 2-3 cardamoms (powdered or thinly chopped)
  • 1 tsp agar-agar powder (China grass)
  • 2 cups water
  • Few drops food coloring (any color other than red)
  • Few drops Essence (Rose or Strawberry)
  • 1 pack of instant jelly (Strawberry flavour)
  • 1 liter Ice Cream (Strawberry, Vanilla or Tutti Fruiti)
  • 1 tbsp Lallemantia (Tukh malanga) soaked in water (Optional)
  • For garnishing: cherries, whipped cream, condensed milk, Rooh Afza, thinly chopped almonds and pistachios

Method

  1. Cook milk, sugar, cardamom, saffron and few drops of essence in a sauce pan until the milk reduces to 60 per cent of its original quantity and gets a slightly yellowish tint; keep in the refrigerator to cool
  2. Prepare one pack of instant jelly and put it in the refrigerator to set
  3. Heat water in a pan and mix in the china grass powder with some food color; once mixed properly, put in the refrigerator to set
  4. Once everything has cooled down, take about one cup of reduced milk in a glass
  5. Now take out the China grass mixture and grate it; add to the glass
  6. Cut the jelly into cubes and put it in the glass
  7. Take some tukh malangas and add them to the glass – you can skip this if you don’t like them or can’t find them
  8. Add a scoop (or two – depending upon the capacity in your glass) of Ice Cream in the glass
  9. Garnish on top with condensed milk, Rooh Afza, whipped cream, cherries, pistachios and almonds
  10. Serve immediately with a long spoon and a straw

I am making myself a glass as soon as I break my fast – and you?

Yousuf Bawany

Yousuf Bawany

A writer who enjoys to cook foods from across the world. He blogs at yousufbawany.wordpress.com. He tweets @YousufBawany (twitter.com/YousufBawany)

The views expressed by the writer and the reader comments do not necessarily reflect the views and policies of The Express Tribune.

  • http://djdurrani.blogspot.com Saad Durrani

    Few strands saffron

    How posh! lolRecommend

  • Ms Marium

    amazing – thanks for sharing :))Recommend

  • https://twitter.com/#!/fahadk1985 Fah

    Dude.. In Ramzan.. we should control what we eat lol.. this stuff is loaded with calories and unnecessary sugar unless you have your own show called EpicMealtimeRecommend

  • http://yousufbawany.wordpress.com Muhammad Yousuf Bawany

    Assalamoalaikum!

    @Saad – Good one. But saffron gives everything a distinct aroma that is hard to define. Try it if you dare. ;)

    @Ms Marium – Thank you.

    Best Regards,
    Yousuf Recommend

  • http://caffeinedose.wordpress.com Asad

    Here you go again Yousuf :) Recommend

  • http://yousufbawany.wordpress.com Muhammad Yousuf Bawany

    @Fah – Sometimes, indulgence is healthy. :p

    @Asad – Old habits die hard. :DRecommend

  • http://djdurrani.blogspot.com Saad Durrani

    @Muhammad Yousuf Bawany:
    Lend me a few strands. Dude, safron is heaven but it is very expensive.Recommend

  • https://twitter.com/#!/fahadk1985 Fah

    true true.. sometimes, along with cardio and weightlifting very important @Muhammad Yousuf Bawany: Recommend

  • http://habloid.wordpress.com Habiba Younis

    although i have no intention of trying out this recipe but i have to say that i like posts by this author. Always about sweet things, brightens you up :)Recommend

  • Talha

    I would like to hire you as a cook for a day.

    Your recipes are great.Recommend

  • http://www.facebook.com/#!/pages/The-zenith-of-enthusiasm-by-NH/219233198101971 Noo-ul-Ain Haniff

    A big YUMRecommend