{"id":4028,"date":"2018-02-25T19:34:28","date_gmt":"2018-02-26T03:34:28","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=4028"},"modified":"2018-02-25T19:41:37","modified_gmt":"2018-02-26T03:41:37","slug":"royal-falooda","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/royal-falooda\/","title":{"rendered":"Royal Falooda"},"content":{"rendered":"

\"Falooda\"<\/a><\/p>\n

Falooda<\/strong><\/em>\u00a0(Faloodah), is a delicious, chilled dessert is perfect for the summer hence is popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza\/takmaria) seeds, and pieces of multi-colored jelly often topped off with a scoop of ice cream.\u00a0<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Falooda sev : 1 packet<\/li>\n
  2. Sugar for taste (for falooda sev)<\/li>\n
  3. Jelly : 3 colors (Adjust)<\/li>\n
  4. Sabja seeds : 4 T- Sp<\/li>\n
  5. Rose syrup : 2 T-Sp(Adjust)<\/li>\n
  6. Milk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 2 Cup<\/li>\n
  7. Mixed nuts : \u00bd cup<\/li>\n
  8. Mixed fruits : 1 cup<\/li>\n
  9. Ice-cream<\/li>\n
  10. Strawberry syrup<\/li>\n<\/ol>\n

    Method<\/strong><\/p>\n

      \n
    • Cook the falooda sev. (follow the instructions mentioned in the packet)<\/li>\n
    • After the falooda is ready, add sugar (to your taste) and drain the water and keep it in a colander.<\/li>\n
    • Make the jelly, follow the instructions mentioned in the packet. 4-5 hours will take to set the jelly, so plan it accordingly. Once set, cut it into small pieces.<\/li>\n
    • Soak the sabja seeds 20-30 minutes, add enough water to cover the seeds, it will increase the size.<\/li>\n
    • Cut the fruits into small pieces (I used apple and strawberry). You can use any kind of fruits.<\/li>\n
    • Cut the nuts into small pieces (I used cashews and almonds). You can use any kind of nuts.<\/li>\n
    • Mix milk with rose syrup and enough sugar.<\/li>\n
    • Keep everything in the fridge, all ingredients we are using for falooda should be chilled.<\/li>\n
    • In a tall glass, layer the prepared ingredients (Layering the falooda is personal taste) add the strawberry syrup, then rose milk, sabja seeds, falooda, jelly, fruits, nuts, again rose milk, fruits.<\/li>\n
    • Finally add the ice-cream along with some nuts for decoration and finally garnished with strawberry syrup.<\/li>\n<\/ul>\n

      Tips:-<\/em><\/p>\n

        \n
      • Jelly colors you can pick to your choice, I used green, orange and red.<\/li>\n
      • Instead of falooda sev may use semia .<\/li>\n
      • I used vanilla ice-cream, you can use flavor of your choice. While making the layer can make an ice-cream layer too.<\/li>\n
      • Make sure everything is chilled, for the real falooda experience!<\/li>\n
      • Strawberry syrup is optional, you can use rose syrup instead for garnishing and the bottom layer.<\/li>\n
      • The ingredients in this recipe is good for 4 glasses (2.5 cup each)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Falooda\u00a0(Faloodah), is a delicious, chilled dessert is perfect for the summer hence is popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza\/takmaria) seeds, and pieces of multi-colored jelly often topped off with a scoop of ice cream.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":4030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,35,28,6],"tags":[],"class_list":["post-4028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-from-p2s","category-international","category-kids-special"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=4028"}],"version-history":[{"count":5,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4028\/revisions"}],"predecessor-version":[{"id":4057,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4028\/revisions\/4057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/4030"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=4028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=4028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=4028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}