Falooda

Dassana Amit describes Falooda as a layered dessert drink popular in India and nearby countries. This selection uses her offered rice-vermicelli option with rose syrup, sweet basil seeds, chilled dairy milk and vanilla ice cream.

The sweet basil seeds soak in water until gelatinous, then their extra water is drained. The selected noodles cook until soft, are drained and rinsed in fresh water, and cool before assembly.

Rose syrup goes into tall glasses first, followed by the same soaked seeds and cooked noodles. Milk is poured slowly so the layers stay visible, giving the dessert its distinctive stacked appearance.

Vanilla ice cream finishes each glass. This selection follows the illustrated combination of pistachios, almonds and cashews, with golden raisins; the separately offered jelly and glazed cherries are left out.

The drink is served straight away, with a spoon to mix the rose syrup through the milk and eat the seeds, noodles and nuts. The source highlights the syrup’s floral aroma and pink color alongside the creamy topping.