With the festive time here the demand for desserts is at a high so you need to try this Badam milk Falooda. Indulge in the rich flavors of this exquisite Badam Milk Falooda. A delightful dessert that beautifully marries the essence of traditional Indian falooda with the nutty goodness of almonds. Savor the luxurious blend of saffron-infused milk, tender vermicelli, jelly, soaked basil seeds, and the luscious ice cream, all harmoniously brought together in a single glass. So easy to make for the festive season and so delicious. Perfect to make when you have guests over and wow them. You can also prep everything from before and assemble just before serving. 

Happy Cooking!

Servings: 5-7 servings

Prep Time: 45-60 mins

Assembly Time: 10-20 mins

Total Time: 1-1.5 hours

Ingredients: 

• Vermicelli-

  • 20-25g falooda sev or rice vermicellii

  • Hot water to soak

• Jelly-

  • 1 packet (120g) strawberry or raspberry jelly

  • Water as per packet instructions

• Sweet Basil seeds/Sajba seeds/Tukumaria seeds-

  • 1.5-2 tbsp sabja seeds

  • about 1 cup of room-temperature water

• Assembly-

  • About 1 liter of cold badam milk; I used MTR any flavor

  • 5-7 scoops of ice cream; I used vanilla

  • Dried rose petals and sliced almonds to garnish

Directions: 

1. Jelly: Prepare the jelly as per the package instructions. You will probably need to boil water and whisk the jelly crystals in and then cool. Cool/set the jelly in a flat larger bowl/baking tray so it sets as a thin layer.

2. Once the jelly sets cut it into small squares.

3. Vermicelli: Break sev into smaller pieces in a bowl (if they aren’t already small). Cook sev as per package instructions, some need to be soaked or boiled. I had to soak mine in hot water till it’s done. Once cooked as per package instructions, drain the liquid.

4. Sabja Seeds: In a small bowl add the seeds and water and mix well. Let it soak for 30 mins till they swell up. If there is excess water after 30 mins strain the excess. Cover and keep aside.

5. Assembly: Once everything is prepared start assembling

   • In a glass of your choice, put about 2 tbsp of jelly.

   • Top with about 1/2-1 tbsp of soaked basil seeds.

   • Add about 1.5 tbsp of the soaked vermicelli noodles to the glass.

   • Pour badam milk into the glass. I like to use about 160-180ml per serving

   • Top with a scoop of icecream.

   • Garnish and serve!

6. Serve immediately!

Notes/Tips:

• You can prep everything from before and keep it, just assemble and serve.

• Make sure the badam milk is cold.

• You can use homemade badam milk or whatever you like.

• You can pair it with whatever ice cream flavor you like.