The sweet, cold and creamy dessert!
Custard falooda is a rich and creamy Indian dessert delicacy. It has its roots in the land of Persia in the name “faloodeh“.
This creamy dessert is generally made from a mixture of rose syrup with falooda sev and basil seeds but in this recipe in place of falooda sev, I have used sewai or vermicelli. To enhance the nutritional factor of the dish; fruit pieces, dry fruits and nuts are also added. A jar of falooda can be an excellent dish to conclude a platter for a feast. With a blend of various flavours, they make a great delicacy!
Now let us have a look at how to make the recipe simple and quick!
A quick look onto making the custard falooda
Firstly, heat water in a pan and cook sewai (vermicelli) in that. A cup of sewai will do for a jar of falooda. Following this, prepare basil seeds by adding them into water and forms into a cluster.
Secondly, for the custard falooda, heat a cup of milk in a pan and add few tablespoons of custard powder. Stir consistently and heat the milk till that thickens. When done, refrigerate them to make the custard.
Finally, it is time to decorate and dress the jar and prepare the falooda. In a glass jar, coat the inner surface with rose syrup. Then add a few amount basil seeds followed by cooked vermicelli. Then add a few amounts of pomegranate granules and build layers by adding cold custard milk, basil seeds and again sewai. When we reach the rim of the jar, finally top that with a scoop of vanilla ice cream and drizzle with a little amount of rose syrup.
And, voila! The royal creamy custard falooda is all set to be relished!
Other tongue-tickling and soul-satisfying desserts from our cookbook!
With a great line-up of festivals and occasions, what makes these most welcoming is the platter of sweet condiments and desserts. These make the royal entrance to mark the special days. Now, it is time to try all these delicacies at your home!
Mango cheesecake– A no-bake cheesecake with juicy mango pulp and a crispy base is all that we crave!
Bengali rasgulla– Soft and fluffy balls drenched in thick and glazy sugar syrup is a festive favourite from Bengal.
Cold coffee– A quick thick shake with a chocolatey and coffee drizzle topped with a scoop of ice cream at times!
Caramel kheer– Another simple yet delicious royal delicacy made from rice. Instead of sugar, we use caramel syrup!
Pro tips to make the custard falooda more delicious!
- Firstly, you can make the custard with condensed milk. This will make the dessert creamier since it is naturally thickened.
- You can also prepare the royal falooda with the preparation of badam milk. This may give the sweet, a kulfi flavour.
- Thirdly, the flavour of the ice cream that tops the falooda is always up to your taste.
- Also, you can use syrup-like rooh afza or any other squash or sherbet syrup if you cannot avail yourself of rose syrup.
- You can dress and load your falooda with diverse dry fruits and nuts. Not only do these enhance the flavour, but also gives a healthy twist to the dessert.
The video of making custard falooda
Get the recipe on your hands!
- 2¼ cups Water
- 1 cup Sewai Vermicelli
- 2 tbsp Basil seeds Sabja seeds
- 4 cups Milk
- 4 tbsp Custard powder
- Rose syrup For dressing and drizzling
- Tutti Frutti For dressing
- Pomegranate For dressing
- 1 scoop Vanilla ice cream
- 1 Cherry For topping
- First, take 2 cups of water and heat it.
- To this, add a cup of sewai (vermicelli) and cook it. Then strain the water and keep it aside.
- Meanwhile, take another 1/4th cup of water and to this, add 2 tbsp of basil seeds. Prepare the sabja cluster and keep it aside.
- Thirdly, heat 4 cups of milk and while heating it, add 4 tbsp of custard powder.
- Stir the mix consistently and let the custard thicken.
- Now it is time to prepare the falooda. For this, start decorating the jar by giving an inner coating of rose syrup.
- Then add a spoonful of basil seeds and a handful of sewai.
- Complete this falooda layer with granules of tutti frutti and pomegranate. Finally, add a cup of cold custard milk that is prepared.
- Now again, add the basil seeds, a little amount of cooked sewai and tutti frutti.
- When the falooda reaches the rim of the jar, top it with a scoop of vanilla ice cream and drizzle rose syrup on it. Top the custard falooda with cherry and serve it cold.
Detailed step by step instruction of the recipe with photos
- Firstly, heat 2 cups of water in a vessel. To this add a cup of vermicelli and cook it.
- Once done, strain the water and store the vermicelli aside for the custard falooda.
- Secondly, start heating 4 cups of milk in a pan. To this, add 4 tbsp of custard powder.
- The milk starts to boil. Now stir the milk consistently so that there is no lump formed by the custard powder and the milk thickens.
- Once done, refrigerate the custard for the falooda.
- Thirdly, take 2 tbsp of basil seeds or sabja seeds. Add the seeds to 1/4th cup of water and let it soak for 10 minutes.
- After 10 minutes, you can witness the cluster formed by the sabja seeds. Store them too for the dressing of the dessert.
- Now it is the final step to make the dessert- the dressing.
- Firstly, coat the inner side of a glass jar with a little amount of rose syrup. Then add a spoonful of basil seeds.
- Following this, add a brief amount of cooked vermicelli and granules of tutti frutti with pomegranate.
- Start building the layers of the dessert by adding a cup of cold custard.
- Lastly, add basil seeds and another scoop of vermicelli.
- When done, top the jar with a scoop of vanilla ice cream with a drizzle of rose syrup and tutti frutti. Finally, place a cherry and serve the custard falooda cold!