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     July 29, 2014     Simple Indian Recipes   
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- submitted by Dahlia on 11-07-2008

Milk - 2 cups
Takmaria (Basil Seeds) - 1/2 tsp
Falooda Sev - handful *
Rose Syrup - 3-4 tblsp **
Sugar - to taste
Vanilla Ice Cream - 2 scoops
Cardamom Powder - a pinch
Pistachios/ Almonds - 1 tblsp (corsely ground)
Vanilla Ice Cream - 2 scoops
* If you do not have falooda sev, substitute with normal sev or any thin pasta.
** If you do not find rose syrup, substitute with roohafza and 2 tsp of rose water.
1. Soak the takmaria in water for an hour or until the seeds swell up. 
2. Cook the falooda sev as per packet instructions. ( Bring a pot of water to a boil, add the broken sev and cook it for 3 minutes. Drain the water and keep aside.)
3. Bring the milk to a boil and switch off. Mix in the sugar and cardomon powder.
After this you have 2 options.
Option 1 (If you are making it ahead of time.) 
4. Add the rose syrup and cooked falooda sev to the milk.
5. After the milk cools down, add the takmaria seeds and refrigerate it.
6. Serve it chilled in a long glass topped with some vanilla ice cream and ground pistacios/ almonds.
Option 2 (If you plan to serve immedietely.)
4. Take a tall glass and add some ice cubes and some cooked sev at the bottom.
5. Add the rose syrup next followed by the milk.
6. Next add the takmaria seeds.Top it with a scoop of ice cream and some crushed nuts. 
7. It will be a wonderful presentation to see the different layers.
    - You can make this with skimmed milk to make the falooda healthy.