Eid Mubarak everyone! As the holy month of Ramzaan winds down and Chaand Raat beckons so does dessert. I wanted to share a family favourite but with a superfood twist, falooda!
It’s no surprise that come Eid my family is in four different continents. Myself here in sunny Toronto, my parents in Pakistan, my sister in London and my brother is some where along the coast of Tanzania (I think), Ahmed’s parents are in Chitral and Zo and Oscar are in Colombia! The last time we were all together was almost three years ago. As a family we are in transit a lot but do our best to cross a sea or two for Eid and are hoping to spend one together again soon.
Missing loved ones during a holiday means comfort food! My family loves dessert, adventure and travel. After all we’re the ones that discovered freezing Ras malai is as good an idea as heating up mithai!
Generally speaking desi desserts have that special place in our hearts where straight up white sugar and only the creamiest of dairy will do. I’ve attempted healthy versions of Gajar ka halwa, kheer and sheer khorma but mostly it was unnecessary. These glorious desi desserts only appear before me once or twice a year and deserve to be the real deal.
When it came to picking a recipe to share, I figured it had to be falooda! My family (like so many others) absolutely loves the stuff. I have so many memories of us going crazy over falooda in Karachi and then harassing my Mum to make it for us back in England. It’s such a random dessert and I don’t know why all these random ingredients work together but they just do! Think of it as a loaded milkshake sundae! So why even mess around with falooda? Because this way it tastes so much better.
Through experimentation I’ve actually discovered that almond milk lends itself much better to a homemade-chemical-free-rose-flavoured-syrup and cashew milk ice cream has this kulfi style quality that just envelopes the entire dish in a flavourful richness in a way traditional vanilla ice cream simply cannot. Brown rice vermicelli noodles are usually present in my pantry, so really it was the laziest way of adding a vital ingredient to the recipe and honestly, why bother with strawberry jelly when you can have fresh juicy strawberries that are in season?
I hope you all have a wonderful Eid, treasure your family and friends on this amazing day and make some wonderful memories together.
- Serves 2-4
- 1tsp chia seeds or basil seeds (tukmaria)
- 1/4 cup of water
- Two handfuls of vermicelli rice noodles
- 3tbsp rose water
- 2 tbsp agave
- 1tsp super reds powder (optional)
- 1tsp of juice squeezed from a boiled beetroot*
- 1/2tsp cardamon
- Almond milk
- Cashew milk ice cream**
- Fresh strawberries chopped into quarters
- Chopped pistachio nuts
- Begin by soaking the chia seeds or basil seeds in the water and set aside.
- Cook your rice noodles according to packet instructions, once they have boiled rinse well and submerge them in cold water while you prepare the rest of your ingredients.
- Make your syrup by combining the rose water, agave, super reds powder, beet juice (or natural food colouring) together and divide into two tall glasses.
- Spoon the chia or basil seed mixture equally in the glasses.
- Drain the rice noodles and distribute equally the glasses.
- Next put some scoops of ice cream in both glasses and carefully pour almond milk into the glasses.
- Top with strawberries, pistachios and serve immediately.
- *You could use a dash of natural red food colouring instead.
- **Or your favourite ice cream.