Coconut Falooda
A dessert drink perfect for iftar nights or summer afternoons
Ingredients
- 1 L low-fat cow's milk can be replaced with full cream, skimmed or vegan milk
- 500 ml light coconut milk regular coconut milk is also fine, but it will be denser
- 1/2 cup basil seeds also known as sabja seeds or tukmariya
- 1 cup falooda vermicelli
- 3 tbsp honey for milk mix
- 1 tbsp sugar for vermicelli
- 15-20 pieces cashew nuts soaked in milk
- 4-5 tbsp roohafza
- 4-5 scoops vanilla ice cream
- 3-4 tbsp fresh scraped coconut you can also use dry coconut flakes
Instructions
- Soak basil seeds in water for 1-2 hours
- Pour regular milk in a pan and add vermicelli
- Add sugar to the milk (this is optional and can be substituted with honey or other sweeteners)
- Once cooked, transfer vermicelli to an ice bath and refrigerate until serving
- Mix 500 ml cow's milk and 500 ml coconut milk in a glass jar or blender
- Add honey (or other sweeteners) as per your taste preference
- Blend the milk and honey together and refrigerate until serving
- To serve, add roohafza in a glass and swirl it around to cover the walls
- Add basil seeds
- Add vermicelli
- Pour the milk mix
- Add 1-2 scoops of ice cream
- Garnish with cashew nuts and fresh scraped coconut
- Drizzle roohafza on top
- Serve chilled