Pista Faluda Recipe – Sharmis Passion

Pista Faluda is a cold layer dessert usually made during summers or as a special dessert after meals at home. This recipe tastes great and tastes really good after a heavy meal. You can clearly smell the milk and nuts, but it’s not sweet at all. This recipe is made when something different from the regular sweets at home is demanded.

This falooda is great for all falooda and pistachio lovers as the flavor comes through in every layer. The milk is slightly thick and flavourful, the vermicelli adds a mild flavor and the sabja seeds add a slight crunch. It tastes great first with hot rice and then as a dessert. Once things are ready, it’s easy to put them together.

About Pista Falooda

Pista Faluda is a popular Indian dessert that you will see in many restaurants and street shops. It is made by placing different ingredients in a tall glass so that each spoonful contains several flavors simultaneously. The base is usually milk flavored with pistachios, and then layered with vermicelli, seeds and nuts.

Texture is one of the main reasons people love falooda so much. You get soft vermicelli, jelly-like sabja seeds and creamy milk all in one go. The ice cream slowly melts into the milk, making it richer when eaten. Crushed pistachios also add a slight grainy feel which tastes great here.

The taste of this recipe is mild and aromatic. One feels lightness after eating it. The nuttiness of pistachios blends well with the milk and sugar, and gives a balanced taste that tastes good. It also becomes a little special because the kids enjoy collecting the layers, so it becomes not just about eating but a fun thing to do together.

I make them during the holiday season or at times when everyone has time and is at home. It feels like a small feast without ordering anything from outside.

Pistachio Faluda Ingredients

• Milk – I used it as a base for this recipe, it makes everything creamy and rich. Full fat milk works best, but if you use toned milk it also has good results.
• Sugar – I add milk and syrup to sweeten it, it balances the nutty pistachio flavor well. If you want it a little less sweet you can reduce the amount or use powdered sugar.
• Vermicelli / Faluda Sev – I use fine vermicelli for layering, it gives a softer bite and makes the falooda more filling.
• vegetable seeds – I soak it and add it for texture and cooling effect. If you don’t have it you can leave it out, but adding it makes the falooda taste more complete.
• pistachio – I used both chopped and crushed, it is added for flavour, slight crispness and slight thickness in the layers. You can use store-bought pistachio powder or mix it with almonds or cashews.
• pistachio essence – I add it to milk for flavor and light green color. If you don’t like the essence, you can add a little more crushed pistachios instead.
• ice cream – I used it on top, it slowly melts into the falooda and makes it delicious. If pistachios are not available then vanilla ice cream also works well.
• Cherry – I use it only for garnish, it gives a nice look on top. You can leave it as is or add any fruit pieces of your choice.

Why does this recipe work

• This is a very easy dessert and does not require cooking or complicated steps.
• This recipe gives a good balance of creamy, crunchy and soft texture.
• Most things can be prepared ahead of time and added later without any problems.
• It is cooling and light, so tastes good after spicy or heavy meals.
• You can easily change the flavors and toppings depending on your taste.

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How to make Pista Faluda step by step

1. Take a handful of fine vermicelli, boil water and add it. The water should be slightly higher than the immersion level.

2. Cook until soft. Wash it well, filter it and keep it aside.

3.Put sugar in a pan, add water and let it boil. When it becomes sticky and slightly thick, turn it off. Let it cool then add pistachio essence to it. Mix well and set aside. Now our pistachio syrup is ready.

4. Boil the milk, let it cook for 15 minutes or until it thickens slightly, turn off and keep aside to cool. Add pistachio syrup and mix well.

5. Cool the pistachio milk. Soak the sabja seeds in water, filter them and keep them aside. Now take your serving glass, cool it for a few minutes.

6. First add pistachio syrup, then add cooked vermicelli and then add vegetables.

7.Now again add pistachio syrup and then chopped nuts.

8.Then add crushed pistachios into it. Look at the beautiful layers. Now add prepared pistachio milk into it.

9. Finally add a scoop of pistachio ice cream, garnish with chopped pistachios. Add a cherry on top.

serve chilled!

Expert Tips

• cooling milk – I always cool the pistachio milk thoroughly before assembling, it tastes even better when cooled. I keep it in the fridge for at least an hour.
• cooking – I cook the vermicelli soft but not mushy. I wash it with water so that it doesn’t stick together.
• soak vegetable seeds – I soak the sabja seeds thoroughly until they swell completely. Half soaked seeds do not taste good in falooda.
• layering – I usually add milk and syrup in between the layers so that the flavor spreads evenly. This makes the glass look even better.
• sweetness – I taste the milk before assembling and adjust the sugar if needed, as the ice cream also has sweetness.

serving and storage

Serve them hot without adding anything, in fact it is served cold straight from the fridge. It’s great after a weekend lunch or during small get-togethers. Store leftover milk and toppings separately in the refrigerator and use within a day. Do not store assembled falooda.

general questions and answers

1.Can I skip sabja seeds?

Yes, you can leave it off, but it adds a cool feel and texture. Try connecting it once if possible.

2.Can I make it in advance?

You can prepare milk, sherbet and vermicelli first. Assemble just before serving.

3.Can I use vanilla ice cream?

Yes, vanilla ice cream works well and still tastes good with pistachio milk.

4.Is pistachio essence necessary?

Not really, it just enhances the taste. Ground pistachios alone also work.

5.Can children eat this falooda?

Yes, it is light and sweet. Reduce sugar if necessary for children.

If you have any further questions about this Pista Faluda Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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