Royal Falooda
Desserts

Royal Falooda

Royal Falooda is a beverage cum dessert to which you cannot say a no. It’s got the perfect balance of light summer flavors, along with a hint of aroma from the rose essence, makes a great combination with milk, rose syrup, sabja seeds, falooda sev, dry fruits, and ice cream.

This recipe is a special one. The reason? It’s way too aromatic. This particular royal falooda is a summer staple in the Indian subcontinent. It’s also extremely popular in Bangladesh and Pakistan. Ask any Indian and chances are they will have tried this rose extract called Rooh Afza at least once in their lives.

Falooda is a famous summer drink that is loved by all. I was craving this falooda since a long time. When I was in India I never miss a chance to have this dessert during summer. Now in the US the chances of getting this are very rare. So I thought of making it at home, the other reason was that I wanted to introduce this to my kids so that he will also know the real essence of this exotic dessert.

This Royal Falooda recipe is quick & easy to make at home. I have also shared the detailed steps of making falooda sev at home.

You may also try other similar recipes as:

Preparation Time: 20mins(+Setting time)  ∏ Cooking Time: 25 mins  ∏  Servings: 2-3

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Strawberry Jelly

For Falooda Sev

For Royal Falooda

How to make Royal Falooda:

Make the Strawberry Jelly

Step1: Make jelly as per the instructions given on the packet. Add strawberry jelly powder in a bowl. I have used half of the packet (45gm). Also, you may choose any flavor of your choice.

Step2: Carefully pour 1/2 cup boiling water and mix it well, so that all the crystals are dissolved in the water.

Step3: Now add 1/2 cup ice-cold water (except ice-cube). Using spoon stir and dissolve all the crystals.

Step4: Pour the mixture into desired shape bowls. Let the jelly set in the refrigerator for 2 to 3 hours. After 3 hours they will be thick and set.

Make the Falooda Sev

Step5: I have used red color from the beetroot to make falooda sev pink in color. If you want sev to be white colour then you may skip this step and simply use plain water to make falooda. Wash, peel and chop 1 beetroot and boil it in 3/4 cup of water for 10 minutes. Then stain the beetroot water and keep aside to cool down. (Do not discard the beetroot, you make grate or mash it and make beetroot puri, paratha or cutlet.)

Step6: In a large bowl add 1/2 cup corn-starch (or corn-flour) and 1-2 teaspoon powdered sugar, then pour 1/2 cup beetroot water. Using whisk mix everything well so that there is no lump.

Step7: Pour 1 cup of water and mix it again. Make sure there are no lumps in the mixture.

Step8: Pour this mixture in a pan and let it heat on low-medium flame. Using a spatula, stir continuously breaking all the lumps. It will take 2-3 minutes to cook it. Keep mixing.

Step9: Once the mixture gets thickened and the paste looks transparent , stretchy, and glossy that the time to turn off the flame.

Step10: When the mixture is still hot, using a spoon, fill the mixture into the sev mold. Ensure that you place the mold/plate with small holes that you use to make thin sev. Do wear gloves or hold a thick towel around the sev maker as the mixture is very hot. Take a large bowl filled with cold water and ice-cubes.

Step11: Press it over a bowl of ice-cold water. Use all the paste and make falooda sev in batches. If you do not have sev maker at home you can also use a good quality piping bag or a bottle with a thin nozzle to make these thin sev.

Step12: Refrigerate the falooda sev immersed in cold water until use. It can be stored for 2-3 days in the refrigerator.

Make the Chilled milk

Step13: Pour 2.5 glass of whole milk in a pan. Let it simmer for 20minutes or until it becomes thick. Keep stirring in between. Add 2 tablespoons of condensed milk or sugar.

Step14: Get the milk off the flame. Let it cool down completely and then refrigerate it for a couple of hours to get it chilled.

How to soak Sabja seeds

Step15: Take the sabja seeds in a bowl and add enough warm water to it. Let is sit for 10-15 mins. Use more water if desired, as the seeds only absorb as much as needed.

Step16: They begin to swell at the touch of water, with a translucent white film coating each black seed, and they become twice their size. Warm water causes the seeds to fully swell up releasing antioxidants and beneficial digestive enzymes. Keep aside.

Assemble Falooda

Step17: Take a tall glass, start with the soaked sabja seeds followed by the falooda sev.

Step18: Then add the strawberry jelly along with 1 tablespoon of rose syrup (or Rooh Afza).

Step19: Pour the chilled milk until about half the glass. Instead of using plain milk you can also add 1-2 tablespoon of rose syrup in the chilled milk then pour it in the glass. Layer with more falooda sev.

Step20: Add some more jelly if you like along with a scoop of vanilla ice cream or any ice cream of your choice. Here I have used cassata ice-cream.

Step21: Sprinkle some chopped nuts (badam,pista etc.). Drizzle some rose syrup and sprinkle with tutti fruity. You may add more ice-cream , jelly, falloda sev and sabja seeds as per your taste. There is no set rule of the amount to be used while assembling it.

Step22: The delicious Royal Falooda is ready to be served. Enjoy!

Tips:

  • Falooda sev and strawberry jelly can be made in advance and can be stored in fridge for 2-3 days.
  • Adding jelly is optional you may skip it if you don’t want.
  • You can flavor the falooda sev by adding any fruit flavor of choice like fresh puree of pineapple, strawberry or mango.
  • Adjust the amount of ice-cream, jelly, falloda sev and sabja seeds as per your taste. There is no set rule of the amount to be used while assembling it.
  • While making falooda make sure to make it while the mixture is still hot and use ice-cold water.
  • Sabja seeds are most nutritious when soaked in water and consumed. They have immunity-boosting properties and are rich in antioxidants, proteins, carbs, and essential fats and are packed with a good deal of fiber.

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