Kerala Falooda

by AnushaS
Falooda
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Votes: 9
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
  • Black poppy seeds(Khashakhasha) - 2 tbsp
  • China grass - 10 gm
  • Jelly(Straw berry/Raspberry flavor or anything as u wish but with an eye on the color combinations) -
  • Sugar(As reqd) -
  • Rosemilk(readymade one or homemade) - 3 tbsp
  • Vermicelli(Semiya) - 1 cup
  • Vanilla icecream -
  • Vanilla Essence - ¼ tsp
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
  • Black poppy seeds(Khashakhasha) - 2 tbsp
  • China grass - 10 gm
  • Jelly(Straw berry/Raspberry flavor or anything as u wish but with an eye on the color combinations) -
  • Sugar(As reqd) -
  • Rosemilk(readymade one or homemade) - 3 tbsp
  • Vermicelli(Semiya) - 1 cup
  • Vanilla icecream -
  • Vanilla Essence - ¼ tsp
Votes: 9
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak 2 tbsp of Black Khus Khus in half cup of water.
  2. :- Within 5 mins, it`s size will start to enlarge. Add more water, if necessary.
  3. Prepare the jelly as per the instructions given on the cover and allow it to set inside the refrigerator.
  4. Soak china grass in water for 15 mins and then boil it.
  5. :- It will melt in the boiling water.
  6. Add 4 tbsp of sugar( or as per u r taste) and allow to boil for further 5 mins.
  7. Switch off the flame and add two or three drops of food color( green or yellow).
  8. Add vanilla essence for flavour.
  9. Transfer the mixture to a dish and keep out for a while and then transfer it to the refrigerator to get it set for around 20 mins.
  10. Roast the vermicelli for a while and then boil it in 2 cups of water.
  11. Once the vermicelli gets cooked, add sugar(4 heaped tbsp or as reqd).
  12. Let it boil in this sugar syrup for 3 mins.
  13. Allow this mixture to cool inside the refrigerator.
  14. Prepare rosemilk by adding rosemilk powder to 1 of cup milk. Mix it well.
  15. Add sugar and then chill it.
  16. :- Remember when milk is chilled the sweetness will decrease- so add enough sugar.
  17. Take out the china grass setting from the refrigerator and cut it into small pieces.
  18. Take out all other ingredients which are chilled well.
  19. :- Remember, all ingredients must be chilled as that will give the real taste of this dish.
  20. Take a beautiful long crystal grass and chill it for a while.
  21. Add khus khus soaked as the first layer followed by a layer of vermicelli in sugar syrup, some rose milk, the chinagrass pieces, a scoop of jelly, a scoop of icecream and top it again with jelly.
  22. Decorate with dry fruits.
  23. :- This is only a suggestion. You can arrange as you like.
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9 comments

curryadmin
anisha March 31, 2008 - 12:00 am

This recipe is OK – but do not use Khus Khus (poppy seeds)
The black seeds are called Subja seeds or Tukmaria seeds.
Poppy seeds are wrong and when soaked will not swell up and
become translucent.

Please get your facts together before posting something on the net!!

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curryadmin
ratheesh May 28, 2013 - 10:27 am

Its basil seeds, not poppy seeds. Anyway thanks for the recipe..

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curryadmin
anusha July 18, 2008 - 12:00 am

it is the white khus khus that we grind to a paste and add to curries -they wont enlarge but u have to add black ones, they will be soaked easily and will enlarge.

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curryadmin
sharon August 8, 2005 - 12:00 am

What is this black khus khus? where is it available?

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curryadmin
preethy July 23, 2005 - 12:00 am

Thank u for this recipe

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curryadmin
suha October 22, 2006 - 12:00 am

very colourful!!!

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curryadmin
seline stephen March 12, 2007 - 12:00 am

Where do you get china grass and what does it look like

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curryadmin
Anjana July 23, 2005 - 12:00 am

Hey an easy way to make falooda- thanks

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curryadmin
karthiyaniamma November 22, 2005 - 12:00 am

Ugran!

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