Rose Falooda

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Soak the basil seeds in water for at least 15 minutes, or until they swell and become gelatinous.

   Ca. 15 min.

   Kokkens note: Ensure seeds are fully hydrated for the best texture.

2. 2

   Bring a pot of water to a boil, then add the vermicelli.

3. 3

   Cook the vermicelli according to package instructions until tender, usually 3-5 minutes.

   Ca. 5 min.

   Kokkens note: Do not overcook; it should still have a slight bite.

4. 4

   Drain the cooked vermicelli and rinse it under cold water to prevent sticking.

   Ca. 1 min.

5. 5

   In a small saucepan, combine the sugar with a splash of milk and heat gently until the sugar dissolves.

   Ca. 2 min.

   Kokkens note: Stir continuously to prevent burning.

6. 6

   Combine the sweetened milk with the remaining chilled milk in a large pitcher or bowl.

   Ca. 1 min.

7. 7

   Chill the milk mixture, vermicelli, and soaked basil seeds in the refrigerator for at least 2 hours.

   Ca. 2 t.

   Kokkens note: Thorough chilling is key for a refreshing falooda.

8. 8

   To assemble, take a tall serving glass and drizzle rose syrup along the inside walls.

   Kokkens note: This creates an attractive striped effect.

9. 9

   Add a spoonful of soaked basil seeds to the bottom of the glass.

10. 10

    Next, add a layer of cooked vermicelli.

11. 11

    Pour in the chilled milk mixture, filling the glass about three-quarters full.

12. 12

    Add ice cubes if desired, then top with another drizzle of rose syrup.

13. 13

    Garnish with chopped pistachios before serving immediately.

    Kokkens note: A long spoon or straw is helpful for enjoying all the layers.