Falooda

By Shahzadi Devje

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Sweet, floral, and decadent, this homemade royal Falooda recipe is a must-try. Made with rose-infused milk, strands of homemade jelly, basil seeds, and topped with coconut whip and crushed pistachios. Here's everything you need to pull off this easy and healthy Indian drink or dessert — with zero added sugar, yet ALL the flavour.

Ingredients

Jelly:

1-1/3 cup water
1/3 cup beet juice pure, unsweetened, cold
1-1/2 teaspoon agar agar powder

Falooda:

2-1/2 teaspoon sweet basil seeds
1/2 cup water
5 Medjool dates large, pitted, very soft
4 cups oat milk cold, unsweetened
3 tablespoons beet juice pure, unsweetened
1/8 teaspoon rose essence unsweetened, pure
1 scoop coconut ice cream (optional topping) vegan. You could use coconut whip.
1 tablespoon pistachios (optional topping) plain, chopped

Directions

Prepare jelly by heating beet juice, water and agar agar. Whisk and bring to boil. Turn off and remove from heat. Transfer to a glass container, cool for 10 minutes and refrigerate for 20-25 minutes or until set. Meanwhile, prepare the sweet basil seeds.
In a small mason jar, combine sweet basil seeds (tukmaria) and water, stir and set aside. The seeds will soak up the water and swell up (about 15 minutes).
Once the jelly is set, gently remove it from the container. Using a ridged Y peeler, shave the jelly into fine strands. You could use a knife and slice the jelly very finely; however, this takes longer.
Now it's time to make the falooda shake. Blend dates, milk, beet juice and rose essence.
Divide the jelly and seeds equally into four medium glasses. Pour the falooda shake over the layers, and top to your heart's content. Though optional, coconut ice cream and pistachios are recommended as toppings! Serve immediately or chill in the refrigerator.