Gulab Faluda Recipe – Shame Junoon

Rose Faluda is one of the desserts that especially feel that you taste a spoon. This recipe is drink and delicious at the same time with rose milk, jelly, vermiseli, sabja seeds and certainly a scoop of ice cream. This recipe has a rich taste that makes it perfect for hot summer days.

It is usually made during special occasions at home because it looks royal and gives a feeling of such a celebration. It contains layers that look beautiful in glass and when you dig, you get a mixture of texture in every bite. Both children and elders love it because it contains a mixture of layers.

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About Gulab Faluda

Faluda is actually very popular dessert in India and also in some other parts of Asia. Traditionally it is made with rose syrup and milk -some topping such as sabza seeds and vermicelli. The taste of rose is highlight here and it is mixed so well with cold milk and ice cream.

The texture of this dessert is actually something special. You get soft jelly, chubby vermail, crisp seeds and creamy ice cream in a glass. It sounds heavy but in a good way, so a glass also keeps you complete and satisfied. Rose syrup gives a sweet flower taste that is very different from regular milk -based desserts.

There are many forms of Faluda you can try. You can add fruits or nuts, some mangoes or chocolate -like ice creams such as chocolate. If you want, you can also change the jelly taste. But daily Faluda is always classic, color makes itself look so attractive.

I usually make it during the weekend when the family wants something cold and fun. This is a little task because you have to prepare a jelly, boil milk and vermiseli, the seeds of Sabja and all have to be soaked. But once you keep everything ready, it is very quick to assemble and everyone loves it.

Rose Faluda Material

• Rose jelly – I have used daily jelly to cut that soft wobble and give taste of beautiful roses. If you like the twist, you can also make jelly in orange or mango flavor.
• Rose syrup – It is for the main taste, it gives a sweet floral taste and bright pink color for milk. If you do not have a rose syrup, you can mix rose essence with sugar.
• Finely vermicelli – I have used thin vermiseli, cooked up to soft. It gives a good chouby texture in Faluda. If you do not have anything else, you can change with thin sevai or pasta.
• Milk – I gave boiled and cold milk so that it becomes a little thick and creamy. This is the basis of Faluda, so use full cream milk for better taste. If you want a lighter version, you can also use toned milk.
• ice cream – I have the top with vanilla ice cream that goes well with roses. You can use mango, strawberries or even chocolate ice cream for variation.
• Sabza seeds – These seeds are swollen on soaking and gives a good crisp texture. They are also cooled for the body. If you do not have a vegetable, you can use chia seeds.
• Water – This is to soak seeds and cook the vermiseli. Always use enough water so that anything does not stick or not.

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How to step by step by step everyday

1. A handful of vermiseli, boil water and add it. Water should be slightly higher than the level of sinking.

2. Until soft. Rinse it well, drain and set it aside.

3. Set sabja seeds, stress and one side in water. Cut the jelly roughly, set one side. Boil the milk, boil it for 15 minutes or until it becomes slightly thicker, switch off and set a separate set to cool.

4. Take milk in a bowl, add rose syrup. My rose was sugar in the syrup, so I did not add sugar. Add sugar if you are adding the essence of roses. Mix well, move to a jug.

5. Teach milk, cool the serving glass at least 30 minutes before collecting. Get ready with your content.

6. Add a layer of jelly at the bottom. Then add rose syrup.

7. Then add a layer of cooked vermiseli. Then add a layer of sabaza.

8. Now add cold rose milk. It will come to the place of glass.

9. Now scoop the vanilla ice cream and add it. Garnish with rose jelly.

serve chilled.

Expert tips

• Milk – I usually boil milk for a few minutes to achieve a little thick stability. It gives better taste and mixes well with syrup daily.
• Vermicelli cooking – Be sure to cook the vermiseli in enough water, rinse well so that it is not sticky. If it is sticky, it will spoil the layering.
• Rare – I always cool both milk and serving glasses for some time before assembled. It keeps Faluda cool for a long time.
• Sabza seeds – Soak the Sabja at least 15 minutes before. They should be cheerful properly and should not be rigid inside.
• Layering order – I start with jelly downward and ice cream at the top. It feels good and each layer gets a balanced taste.

Service and storage

Serve a scoop of ice cream at the top and serve roses with some extra jelly pieces for garnish. It also goes well after meals or as an evening treatment. The remaining milk mixture can be stored in the fridge for a day.

The assembled Faluda should be enjoyed as the jelly and vermicelli can later change Sogi. If storage, keep each element separate and keep together just before serving.

General question

1. Can I leave the seeds of Sabja?

Yes, you can, but the Sabja gives good texture and cooling effects, so I suggest not to leave until you really have.

2. Can I make it in advance?

You can prepare milk, jelly, vermiseli and sabja further. But only gather on time to serve so that everything is fresh.

3. Can I add fruits to this Faluda?

Yes you can add chopped mango, strawberry or apple pieces. They give extra taste and make it more colorful.

4. Can I use prepared rose milk?

If you have prepared rose milk, you can use it directly. But homemade is more fresh taste with syrup.

5. What is the taste of ice cream to add?

Vanilla is the most common option, but strawberries also taste very good with rose milk.

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