A traditional Indian/Pakistani desert drink. My version uses ingredients you can easily find at your local Indian and Chinese Grocery store. This recipe is super easy and tastes BETTER than what you can find at most Indian restaurants!! The Falooda Seeds are optional since they don’t really have a flavor, but they do add to the authentic look (a little like floating tadpoles!), and are actually very good for digestion in a hot climate.
Ingredients: [‘milk’, ‘chinese noodles’, ‘rose water’, ‘falooda seeds’, ‘pista’]
Quantity of Ingredients: [“1 glass milk (skim to full)”,”1 -2 ounce chinese noodles (or 1-2 falooda sev)”,”1 1/2 teaspoons rose water (or rooafzah)”,”1/2 teaspoon falooda seeds (or takmaria seeds)”,” pista, kulfi (Indian Store, $5 for a quart) or plain kulfi ice cream (Indian Store, $5 for a quart)”]
Number of Servings: 1
Steps: [‘Soak the Takmaria Seeds in water for at least 1 hour.’, ‘Boil the noodles/sev in water for about 15 minutes.’, ‘Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!’, ‘Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.’, ‘Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).’, ‘Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!’]