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–+ servings

Falooda sharbat recipe | faluda sharbat |homemade falooda

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Freezing time 2 hours
Total Time 2 hours 20 minutes
Course beverages, Dessert
Cuisine Indian
Servings 6 big size glass

Ingredients
 

  • 1 litre milk
  • ¼ cup sugar powder or as required
  • ½ cup or 60 grm sevai or vermicelli
  • 1 tbsp custard powder
  • ½ cup water
  • 6 tbsp rose syrup or as required
  • 2 tbsp sabja seeds
  • 2 tbsp almond slits
  • 2 tbsp pistachio slits
  • Garnish with vanilla ice cream - tutti-futti and pistachio slits

Instructions

  • In a pan, add 1 liter of milk and bring it to a boil.
  • Now add ¼ cup of powdered sugar and mix well.
  • Then add ½ cup of sevai to the boiling milk and mix well. Stir continuously, and let the sevai cook properly for 4-5 minutes.
  • Meanwhile, in a mixing bowl, add 1 tbsp of custard powder and ½ cup of water. Mix well.
  • Then add the custard powder mixture to the boiling milk and mix well.
  • The milk mixture will start to thicken. Switch off the gas and transfer the mixture to a mixing bowl.
  • Let it cool down. Add 2 tbsp of almond slits, 2 tbsp of pistachio slits, soaked sabja seeds, and 6 tbsp of rose syrup. Mix well.
  • Falooda sharbat is ready. Refrigerate it for 2 hours.
  • Serve chilled falooda sharbat topped with vanilla ice cream, tutti-frutti, and pistachio slits.

Notes

  • Use thick sevai (vermicelli) for sharbat; do not use thin sevai. Do not roast the sevai, and there is no need to boil it separately.
  • 1 tbsp of custard powder is perfect for 1 liter of milk. Custard powder adds thickness to the sharbat mixture.You can use corn flour instead of custard powder.
  • Let the sharbat mixture cool to room temperature before adding rose syrup.
  • Falooda sharbat taste great when it is serve hot.