• Fine vermicelli – ½ cup
  • 1 glass chilled milk – use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
  • Pistachios – ½ cup shells and skins removed
  • Almonds – ½ cup blanched
  • Sugar – 2 tsp ground to a fine powder
  • Tukmalanga (basil seeds) – 3 tbsp
  • Rose syrup – 6 tbsp
  • Ice cream of your choice or Kulfi – 2 scoops

Method of Shahi Falooda:

Cook the vermicelli like you would pasta – in boiling water and till cooked yet al dente! Strain and keep aside to cool. Then chill in refrigerator till needed. Keep aside a few almonds and pistachios – about 6-8 each – and cut into thin slivers. Keep aside using as a garnish later.

Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator. Put the Tukmalanga seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black centre! Strain and keep aside in a smallbowl.


Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Tukmalanga seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream or Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!

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