Falooda Tres Leches
A fusion Tres Leches perfect for festivities and any celebration that will make everyone so happy! The cake has all the Falooda components you love! The sponge cake (can be made with or without egg) is soaked in a milk mixture made of 3 kinds of milk, cream, and rose syrup. The cake is layered with sev, jelly, and tukumaria in the whipped cream topping!! I add rose water to the cream on top which really brings it all together. This dessert has been polished off every time I make it, even people who don’t like falooda LOVE this! You will love the softness, creaminess and flavors of the cake. A must try Indian fusion dessert recipe perfect for Holi and Ramadan!
Happy Baking!
Servings: 10-12 servings
Prep Time: 1 hour
Cooking Time: 1 hour
Chilling Time: 10+ hours
Total Time: 1 day
Ingredients:
Sponge cake- Make the sponge cake as per your choice, recipes are linked below. I always recommend making your own so it soaks well, and between the two the recipe with eggs is much softer and better for this cake. Just follow the sponge cake recipe, you do not need to make any other syrup or anything from the linked recipes, just the sponge!
Milk mixture-
14 oz condensed milk
14 oz evaporated milk
10 oz whole milk
3 oz heavy cream
1/4-1/3 cup Rose syrup as per your taste
Sev-
35-40g falooda sev or rice vermicellii
Hot water to soak
1-1.5 tbsp rose syrup
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
Topping-
1-1.25 cups heavy cream
3-4 tbsp castor sugar
1 tsp rose water
Dried rose and rose petals to garnish
Directions:
Prepare cake as per recipe. I used a deep baking dish to bake the cake in so I can soak and serve in that itself. As the cake cools, prepare all the other components.
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.
Once the jelly sets cut it into small squares.
Sev: 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.
Add rose syrup and toss the sev well so they all soak it up. Cover and keep aside
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.
Milk mixture: Whisk condensed milk, evaporated milk, whole milk, heavy cream, rose syrup together.
Assembly: Once the cake is cooled, start assembling.
Poke holes in the sponge using a fork or toothpick, making holes throughout the cake. Make sure to get all the sides and all over so it helps soak the cake.
Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Reserve rest in the fridge to serve with.
Cover and let it soak in the fridge for 4-5 hours at least.
Whipping cream: Whip heavy cream with sugar, and rose water using an electric mixer/stand mixer till soft-medium peaks form. Take about 3/4th of the soaked sabja seeds and gently mix them together. Transfer it to a piping bag to pipe over the cake if you want.
Topping: Take the cake out of the fridge. Spread a layer of about half of the soaked sev over the soaked sponge.
Top with about half of the chopped jelly over the sev.
Top it with whipped cream. You can pipe/top it as you like.
Garnish with dried rose/rose petals as you like. Let it chill for 3-4 hours in the fridge.
Before serving take the cake out of the fridge for 15-20 mins to slightly thaw.
Serving: Cut a slice and top with some of the remaining sev, jelly, and sabja seeds. Pour a little of the remaining milk over it and serve.
Notes/Tips: see the notes and tips in the sponge cake recipe you pick
Milk mixture-
I like to make the mixture and let it sit for 1 hour so the flavors mix well.
Use room temperature ingredients.
Make sure you let it soak well otherwise it will be dry!
Always reserve the milk mixture so that you can pour some while serving.
Sabja seeds: Make sure the seeds are soaked well so they don’t dry up the whipped cream.
The longer the cake soaks, the better the flavor!
The cake lasts well in the fridge for 2-4 days.
