Falooda (Wimbledon Themed)
Wimbledon has a very special place in my heart. Since my childhood / teenage years I have been fan of Wimbledon. There was no satellite T.V. in those days so it was telecast on National Television. Watching the Men’s and Women’s final used to be a family affair. Steffi Graf, Andre Agassi, Martina Navratilova were the heroes of that time. That love for Wimbledon has grown over the years. I thoroughly enjoy watching the games of some great champions as well as some new talents who are champions in making.
Being a foodie, another key element of Wimbledon that always fascinated me was strawberries with cream. After coming to England, that was the first thing I tried as soon as Strawberry season started. Nowadays, Banana has become the favourite Wimbledon fruit but for me, Strawberries and cream has a strong association with Wimbledon as any other tennis fan.
Next in the summer drink series is a very delicious, colourful and healthy drink. It is rose milk with basil seeds. This wonderful drink is also a very essential ingredient for a scrumptious, elegant dessert called Falooda. To celebrate Wimbledon season, I am serving this traditional Falooda plated in a Wimbledon theme.
This recipe also uses Rose milk and Khus jelly.
Ingredients
- Dry basil seeds 1 tablespoon
- Rose syrup 4 - 6 tablespoons
- Vermicelli 2 heaped tablespoons
- Khus jelly 4 tablespoons
- Strawberry jelly 4 tablespoons
- undefined chilled 4 cups
- Pistachio nuts finely chopped for garnishing
- Pistachio ice-cream 4 scoops
- Strawberries
- Whipped cream a few dollops
Instructions
- Soak basil seeds in ½ cup of water and keep it for at least 20 minutes.
- Basil seeds will swell and will be ready to use. It will make approximately 4 tablespoons of soaked seeds.
- To make strawberry jelly follow the instructions on the pack.
- Follow the instructions given below to make khus jelly.
- In a small pan, add vermicelli and ½ cup of water. Boil on medium heat for 5 minutes until cooked. Drain and keep aside to cool.
- Mix rose syrup and milk in a jar and stir well. Keep in the refrigerator till it is ready to serve.
- In a tall glass, add a scant tablespoon each of basil seeds and vermicelli.
- Add a tablespoon each of strawberry and khus jelly pieces.
- Add rose milk and top with pistachio ice-cream.
- Garnish with chopped pistachio nuts and its ready to serve.
Note: Total time needed is 2½ -3 hours (includes the time to set jelly)