BADHUSHA

BADHUSHA

I would like to wish all the visitors to my blog, 

A VERY HAPPY & PROSPEROUS DIWALI.

These days I look for sweets which are less sweet. I usually have Badhusha in a shop here in Singapore and adore it because it’s not that sweet as other sweets, so this Diwali I decided to make Badhusha also known as Balushahi in some parts of India. While I was browsing for a no-fail recipe I stumbled across Raks kitchen (Raks happens to be a fellow blogger from Singapore as well, Please click on the hyperlink to see the step by step pictures in her blog). I had tried making Badhusha earlier but it was a huge flop as it came out very hard. I didn't want to try any stunts and followed exactly as mentioned in her blog.

Ingredients

Maida/All purpose flour -1 ½  cups

Butter – ¼ cup

Oil – 1/8 cup

Sugar - ½ tsp

Curd – 1 ½ tsp

Cooking soda/sodium bi carbonate - 2 pinches

Water - ¼  cup (approx.)

Oil - for deep frying

For Syrup

Sugar - ½ cup

Water - Just to immerse the sugar

Cardamom powder -      2 pinches

Saffron Optional - a pinch

Lemon Juice - 1 tsp

Method

In a big bowl, Add melted butter, oil, sugar, curd and sodium bi-carb and use a whisk to mix well, to make it almost frothy. Now add the flour to it and mix well to make it crumbly. Now add water to make the dough, I used ¼ cup of water only, it was just right, kindly adjust accordingly. Knead the dough well like you do for chappati. The dough should be smooth and not have any lumps. Knead well till you feel it is smooth. I kneaded for about 10 mins. Beating and folding the dough and trying to make it as smooth as possible. I made 23 small balls out of this, as I made slightly smaller sized badhushas. You can adjust the size according to how you want it. Now take a ball and pinch the edges and fold it inwards to make rims decoratively (You can refer to Raks blog where she has uploaded a video to show how it is done). I didn’t have much patience so I tried only 2 pieces with decorative rims and the rest I just made by flattening the balls and putting a depression in the middle with my index finger. Repeat to finish everything and keep covered.

Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency,

i.e; if you pour in little water, it should not dissolve and it should lay a fine thread. Add saffron, cardamom if desired and squeeze the lemon juice lastly.

Heat oil just enough, check it by adding a pinch of batter, if it rises immediately, then its just right. Don’t let the oil fume at any point.

Add some five badushas, we prepared, carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it would take 5 minutes.

At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame, adjust heat at the end to make it golden brown, for me it took around 5-8 mins.

Drain in a paper towel and immediately add to the hot sugar syrup, to cover the badusha, Since my badushas were small I put in 5 at a time.  Leave for a minute and then drain the badushas to a greased surface.

After it cools down, the sugar syrup would have coated the badhusha beautifully, transfer to a dry container. Enjoy this sweet this Deepawali.

Notes

• If you reduce the quantity of butter or oil, then there will be drastic change in the texture of the badushas too, it will turn hard or crispy. You won’t get the layers inside too.
• Adding lemon juice is to prevent crystallization of the sugar syrup.
• Be patient while frying, please do as mentioned, otherwise the texture gets affected too.
• Consume within a week. Do not refrigerate.

TENKUZHAL (TENGOZHAL) CRISPY RICE SPIRALS

TENKUZHAL (TENGOZHAL) CRISPY RICE SPIRALS

Every Diwali in my house and in my mother’s house, one permanent bhakshanam(savory snack dish) is the Tenkuzhal, we call this Tengozhal at home. The reason that everyone used to like this savory snack is because it’s not spicy. Children used to absolutely love this crispy, crunchy snack. Here in Singapore almost all my Indian and non-Indian friends love this snack and request me to bring some for them and Diwali is one such time where we share sweets and savories with our near and dear ones and what better way to share what is prepared at home with love.

TENGOZHAL

Ingredients

Rice Flour - 2 Cups

White lentil/(Black gram skinless)/Udad dal or ready Udad flour - 2 Tablespoon

Cumin Seeds - 1 tsp

Sesame seeds – 1 tbsp(I love this in the tengozhal so I put more, you can put 1 tsp

Asafetida - a pinch

Butter - 2 tablespoons

Salt as per taste

Coconut oil – 1 tbsp (for the palakkad iyer / keralaiyer touch)(optional)

Oil for frying

You need the Tengozhal press nazhi and you have to use the plate with holes (bigger holes to be precise)

Method

Dry roast the udad dal in a pan and grind it in a blender to make a fine powder. I used the ready flour easily available in the market nowadays.

Dry roast the cumin seeds and when it pops remove, cool it and grind it for one spin in the blender. Don't make it into a fine powder. We are putting it in the blender so that it breaks into half and the aroma comes out.

In a big bowl, Add rice flour, udad flour, broken cumin seeds, sesame seeds, salt as per taste, butter and asafetida. Mix well so that you know everything has blended well. Now add water slowly and make a dough. The dough resembles the dough we make for chapatti / roti. At this stage add the coconut oil and knead well for another 5 minutes, palakkad iyers usually fry the bhakshanams in coconut oil which gives it a very unique and flavorful taste, to remind me of that I added the coconut oil, this is optional and if you want you can avoid it.

Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check, if the dough rises immediately then the oil is ready for frying.

Now stuff the dough in the nazhi(press) and close the mould. Squeeze it through the mould in big circles or smaller circles. Mind you, keep your hand a bit far once you drop as the steam will hit your hand. Deep fry the Tengozhal in low flame till it is crisp. I like my Tengozhal white and crisp. If your rice flour is good your tengozhal will come out white as mine in the picture and if not you will have to fry till its done to an almost golden brown color. Remove and place on paper towel to absorb the excess oil. Once cool, store it in a air tight container. Indulge in this crunchy delight as and when you want it.

PORULVALANGAI URUNDAI / KETTI URUNDAI

PORULVALANGAI URUNDAI / KETTI URUNDAI
Warning!!!! These are for people with strong teeth only.

At home we call this Poruvalangai urundai but its actually Porulvilangai urundai. In Singapore they call it Ketti urundai. My brother absolutely loves this and this post is for my brother.

I read a lot about why this laddoo shaped sweet is called Porulvalangai urundai and came up with many answers. I won’t repeat them though as they are all over the internet. This urundai is very good for health as it has got all healthy ingredients. In olden day’s people who used to travel from one place to another used to carry this with them as it has a longer shelf life and a lot of nutritional value to give them extra energy or boost while traveling.

There are various recipes to make this sweet as they say, anything nutritious can be added. This is my recipe. I tried to make it a bit softer by adding ghee as we have 2 people at home with cavities and fillings and I couldn’t afford to take risks…LOL!!!!!

My mother used to tell me how her grand mother (my great grandmother) would be able to eat these urundais at a very old age. I guess they were using their teeth aptly unlike us.

Here is a delicious recipe which you can make for Diwali. It is less sweet, healthy and nutritious and very very tasty.

Porulvalangai Urundai

Ingredients

Green Beans or Yellow split moong dal – ½ cup

Rice – ¼ cup

Chana ka daali / chutney daal/ pottu kadalai – ½ cup

Cardamom powder – 1tsp

Sesame Seeds – ¼ tbsp

Salt - a pinch

Jaggery – 1 cup

Ghee – 1 tablespoon (optional)

Dry ginger powder -1/2 tbsp

Cashew nuts – 1-2 tbsp
Raisins - 1-2 tbsp

Method

Dry roast Green Bean(Moong dal) or you can also use yellow split moong dal, the rice and pottu kadalai, till a good aroma comes. Be careful when roating, don’t burn it else your laddoo will taste awful. Be around and monitor it and roast it on a low flame. Then grind these finely in a blender (mixer)

Dry roast sesame seeds separately and add in to your mixture. Also add in a pinch of salt, the cardamom powder and the dry ginger powder. Blend well with a dry wooden spatula.

In a wok, add 1 cup of jaggery with ¼ cup water. The jaggery starts to melt and dissolve in the water. Wait for it to froth and cook the syrup till you achieve one-string consistency (when you add some drops of syrup in a glass of water, it can be rolled like a flexible ball, another way of checking the paagu or syrup is take a teaspoon dip in paagu and dip it in a glass of cold water. If it becomes candy-like then it is ready). At this point switch off the gas. Pour this syrup into the grinded flour and roll it quickly to small lemon size balls. Fry the cashew and raisins in ghee and keep one each for decoration as seen in the picture. I added a tablespoon of hot melted ghee as well along with this. Be careful don’t take too much time to roll the flour into balls else it will become tough to roll. Incase that happens just keep the entire mix on a low flame until the jaggery melts and roll the balls. Once cool the laddoo becomes hard, its ready for attack. Now taste this nutritious poruvalangai urundai. For those with weaker teeth, break the urundai, pop it into your mouth and relish it.

DILL LEAVES SAUTÉED / SHEPU CHI BHAAJI

DILL LEAVES / SEED
In India, dill is known as 'Savaa' in Hindi and 'Soa' in Punjabi not related to Soy, In Telugu it is called soya and soya-kura (for herb greens). It is also called 'sapsige soppu' (ಸಪ್ಸಿಗೆ ಸೊಪ್ಪು) in Kannada.


Read more about Dill here

Dill Leaves / Shepu

Dill seeds / Suva

Dill is very rich in minerals, vitamin C and flavonoids, It gives protection Against Free Radicals and Carcinogens, It is considered an Anti-Bacterial Spice and it’s a flavorful way to help prevent bone loss.

Dill is mostly a culinary herb today, but it does have some value in medicine, mostly as a stomach soother and anti-gas remedy.  It is also said to increase mother's milk and help treat breast congestion from nursing. It is mild, and makes a good remedy for colic in babies.

Dill water is used often for relief of the above symptoms.

Dill can also be made into a Tea, and sweetened with honey, or prepared as an infusion by steeping 2 teaspoons of seed in 1 cup of water for 10-15 minutes, then straining.  Take 1-2 cups per day.

Tea made from a tablespoon of dill seed can help cure indigestion and treat hiccups. It has also been used successfully to treat colic (at 1/3 concentration). Save any remainder and soak your fingers in it to help strengthen your nails.

DILL LEAVES SAUTÉED / SHEPU CHI BHAAJI
This time when I had been to India my mother-in-law had made “Shepu chi bhaaji” and it was really yummy. Unfortunately it was not enough for a second helping as usually leafy vegetables when cooked always reduce drastically in quantity. Dill leaves and seeds are available aplenty in Singapore these days compared to a few years back, so I thought why not make the most of it. I have always been boiling dill seeds in water and giving my kids. On Sunday, I went to the supermarket and found a dark green fresh bunch of Dill leaves and I couldn’t resist buying. Here is a simple recipe for you'll to enjoy.

Dill Leaves Sauteed / Shepuchi bhaji

Ingredients

Dill (shepu) leaves – 1 bunch

Asafetida – A pinch

Onions – 1 (optional)

Garlic - 2 cloves

Green chilies - 2

Salt as per taste

Method

De-stem the Dill leaves. Wash them well in a colander by running water through it.  Drain and chop the leaves. Peel and slit the garlic into slivers. Break the green chillies into two.

In a wok, add a teaspoon of oil, once its hot, add a pinch of asafetida, add in the garlic slivers and green chillies, add in the onions for extra flavour(if you want) sauté till the garlic is orange in color. Don’t burn it. After this add in the chopped dill leaves, salt and sauté. You will see that it shrinks in size. Saute until the water is completely gone and until you see that the dill leaves look a bit fried. Serve hot wih fulkas/chappatis, Jowar/bajra rotis. Enjoy this flavorful healthy curry (sabji).

MEDHU VADAI OR ULUNDHU VADAI (Savory Indian doughnut)

MEDHU VADAI OR ULUNDHU VADAI (Savory Indian doughnut)

The Savory Indian doughnut is what my non-Indian friends call our Medhu vadai in Singapore and I tell you they love it to the last bite.

Nothing can beat the crunch of the outside to the softness & puffiness of the inside. It’s bland but when it combines with sambhar or coconut chutney or yogurt, it turns into something else.

I have been trying to make the perfect Medhu vadais since the year 2001 when I got married and moved to Singapore but always ended up making mysore bondas (dropping the medhu vada batter into round balls instead). The taste is the same but the look is different. I wanted it to look like the ones we buy in the hotel. Until one day my friend Vidya who hails from Trichy got me some perfectly shaped doughnut like vadas, crispy on the outside and soft and well cooked on the inside. I asked her for the recipe and she told me that it is difficult to grind in the Blender (mixie) and she usually grinds for the vada batter in the wet grinder. She also told me that you should add water along the way an Urad / Udad dal should be ground into fine bouncy paste. Once I bought my little Premier Wet grinder, I decided to attempt Medhu Vadais with Vidya’s recipe. Now mind you Vidya’s mother is a fabulous cook and a perfectionist. Her mother had given her a tip of adding toor dal while soaking the Urad / Udad dal. This not only makes the vada crispy but also keeps the batter be bound together and makes it easy to make the doughnuts with the batter.

Medhu Vada

Ingredients

Skinless Black gram / Urad Dal – 2 cups

Yellow split Pea / Toor dal - 2 tablespoons

Green Chillies – 4-6 nos

Ginger – ½ inch (optional)

Onion – 1(optional)

Salt – 3/4 tsp

Asafetida (Hing or perungayam) - ½ tsp

Curry leaves – A sprig

Oil- for frying

Method

Soak the Urad dal and toor dal in water for 2-3 hours. Grind the soaked urad dal along with chillies, ginger and salt into a fine paste i.e. when you take the batter in your fingers you should not feel the grains. While grinding like I mentioned before kindly add water slowly, you can sprinkle water. Ensure that the batter doesn’t become watery. The batter should be thick and not like the dosa batter which flows down when dropped from a spoon.

Heat oil in a kadai. Dip your hands in water. Take the batter of the size of a small ball in your palm or a plantain leaf or a polythene sheet and pat it to form a circle. Dip your index finger in water and make a hole in the patted batter in the center. I prefer to do it on my palm as it is easy to maneuver the batter.

Fry the vadas in oil till golden brown on both sides.

Medhu Vadai

Different Types of Vadai

Coriander Leaves and Curry Leaves - You can add curry leaves and finely chopped coriander to the batter.

Spinach Vadai (Keerai Vadai)

You can add any green leafy vegetables like Palak keerai, Arai Keerai, Mullai Keerai, Murunga Elai(drumstick leaves),

Onion Vadai

You can add finely chopped onions,

Cabbage Vadai

You can add finely chopped cabbage,

Potato Ulundhu Vadai

You can add grated potato into the batter

You can use all or any of the permutation and combinations and still have a wholesome and nutritious snack which is very delectable.

RASAM VADA

Soak the vada in Rasam.

Soak the vada atleast for half an hour before serving. Only then the rasam will penetrate into the vada and will taste good.

While serving the Rasam vadai just garnish it with finely chopped coriander and then serve.

SAMBHAR VADA

Soak the vada in Sambhar.

The sambhar should not be very thick. Soak the vada atleast for half an hour before serving. Only then the sambhar will penetrate into the vada and will taste good.

While serving the Sambhar vadai just garnish it with finely chopped coriander and then serve.

DAHI VADA

Soak the vada in Dahi.

Kindly click on the link to follow the recipe. In my recipe replace the moong vada with the Urad vada and follow the method as per the link.

Tips

I have already given you the tip of adding Toor dal alongwith urad dal while soaking.

Here are some more tips :-

- You can add a pinch of baking soda just before making the vada, this makes the vada  

   crisp

- Add a boiled and mashed potato to the batter and mix it well. By adding boiled potato

   the vada will remain crisp and puffy for a long time

- If the batter is watery it will not freely drop into the oil. It will break half way through  

   the journey from your  hand to the oil. If it is like that don’t worry. Add some Rice   

   flour to the vada batter.

- To check if the Vada is cooked fully wash the tip     

  of a knife and pierce the vada. If no batter sticks on the knife then the vada is fully

  cooked or else it needs more cooking.

Neivedyam to the lord.

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

Here is a recipe created by me. Fusion of fusions and a lot of confusions, presenting the Mooli aur Methi ki Sabzi with a twist.

I haven’t heard of Radish along with it’s leaves cooked combined with Fenugreek leaves and I decided to try this combo just for fun and lo and behold it turns out to be too good and everyone likes it including my friends with whom I shared it proudly. I am sure Archimedes must have felt the same way when he discovered the laws of buoyancy the way I felt tasting my invention. It was extremely exciting and I am thinking of creating a whole new topic on my blog dedicated to the new things that I am going to try. Ain’t that going to be fun.

Without further ado…let’s go on to read the recipe of a dry curry made with Radish along with its leaves and Fenugreek leaves.

MOOLI AUR METHI KI SABZI

Ingredients

Radish with leaves - 3-4 (use small radish)

Fenugreek – 1 cup

Onion – 1 (optional)

Besan (Chickpea flour / Bengal gram flour) - ½ cup

Ginger paste – 1 tsp

Mustard seeds – 1 tsp

Black gram dal (Udad dal) – 1 tsp

Asafetida – a pinch

Red chili powder - ½ tsp

Turmeric powder - ½ tsp

Salt as per taste

Oil

Method

Roast the chick pea flour (besan) until golden brown, keep this aside. Wash and peel the radish and chop them into small squarish pieces and keep aside. Separate the radish leaves, rinse them thoroughly and chop them finely and keep aside. Sort the methi leaves(de-stem), rinse well under running water in a colander and chop them. Keep this aside too.

Now in a wok, add one 1teaspoon of oil, once the oil is hot, add the mustard and udad dal and when it splutters add in the chopped radish,

If you are using onions kindly add finely chopped onions before adding the radish and sauté until transparent only then add the radish.

After this add in the radish leaves and fenugreek leaves. Also add in the turmeric, asafetida, red chilly powder and salt as per taste and stir well.

Cover the wok with a lid and let it cook in its own juices. Don’t add any water as once you add the salt the radish, its leaves and the fenugreek leaves will release its own water and it should cook in that only. After about 15 minutes you will notice that the radish is soft and can be easily mashed by hand and the water has dried completely and the vegetable has become dry. At this stage add in the roasted chickpea flour and mix well. Check for salt, you can add some more salt in this stage. Mix it well and cook until dry as you see in the picture.

Serve this unusual concoction of mine with fulkas/parathas or dal and rice or sambhar/rasam and rice. It’s a fusion recipe and can go with any cuisine.

SUKANYA'S CONCOCTIONS

SUKANYA’S CONCOCTIONS

This will feature dishes concocted by me.  Usually there are traditional ways of cooking a certain dish. Same dish is cooked in different ways in different states of India and also in different parts of the world. Human being has a tendency to get bored easily. Variety is the spice of life. No wonder then that so many fusions took place in the culinary world. Spices that were brought from India by the East India company started being used in Britain. Coffee from Brazil was enjoyed by people in Europe. Mediterranean and Continental food have found its place in a traditional place like India. Thai food is eaten in USA, Chinese food enjoyed in Europe. Pizzas, Burgers and Noodles have captured the world and the list is endless. We can see that what was traditionally cooked and relished in certain parts of the world are not the only thing that’s being eaten by them. People in their relentless pursuit for variety and change have sought solace in food from other countries. Some countries like India where the taste buds of people find it difficult to adapt to foreign cuisines have devised their own fusions, so here you see Chinese food cooked with some Indian spices, this has been done to alter the taste to suit the Indian palette and this has given birth to a whole new genre of fusion cuisines. Such fusions have happened all over the world. A foreign cuisine is taken and altered to suit the taste of the local people. This has always worked. People like to try new recipes and flavors but they find it more comforting if it has the flavors, spices & tastes that is near to their own cuisines. Food has always been something which has provided comfort to man and there is no doubt that people like food which they find comforting to them.  

CRISPY BREAD ROLLS INDIAN STYLE

CRISPY BREAD ROLLS INDIAN STYLE

Its Tea time again and I’m pondering over what snack to make for my kids. I thought why not make bread rolls as it’s a really long time I haven’t made them as I am trying to avoid fried foods. But heck its raining isn’t that reason enough to have something fried with a mug of piping hot tea. Bread rolls is a dish that can be made with ingredients at home. So dunk into this crispy and delectable snack. I am sure the kids will enjoy it too.

BREAD ROLLS

Ingredients

Slice Bread - 1 Packet

Potatoes - 5-6 medium sized

Green Chillies -2

Ginger paste – 1 tbsp

Cumin seeds –  1 tsp

Asafetida – a pinch

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Salt as per taste

Coriander Leaves

Method

Boil the potatoes. Peel and mash them. In a wok, add one tablespoon of oil. Add the cumin seeds and when they start to fry, add in the ginger and chilly paste, the coriander powder, cumin powder and asafetida. After a minute or two, when you see they are fried well, add in the mashed potatoes and salt as per taste. Mix well. Finally garnish with finely chopped fresh coriander leaves. Mix well. Allow this mix to cool.

Now take a slice of bread and dip it gently in water from both sides

Do not cut the sides of the slice bread, they hold the entire roll together.

Squeeze the bread to let out the water, do this gently or the bread will break.

Add the potato filling in the bread and turn the bread into an elongated roll-shape or round shape.

Deep fry the roll in the hot oil.

Fry until golden brown, remove the bread roll from the hot oil and drain the excess oil on a tissue paper.

Serve hot with green coriander chutney, tomato ketchup / chilly sauce.

Potato filling inside the bread roll

VERMICELLI UPPUMA (SEMIA UPPUMA)

VERMICELLI UPPUMA (SEMIA UPPUMA)

Its vacation time here in Singapore. Here is a special snack that kids and adults will enjoy. It is nutritious too. Vermicelli is made from semolina, It’s a much healthier option compared to the All purpose flour noodles that kids like to eat these days. Because it appears like noodles, kids absolutely love this dish. You can add vegetables and make it too. I have just showcased the traditional south Indian style of preparation that I learnt from my friend’s mother which was so delightful that it remained etched in my memory forever.

Delicious Vermicelli uppuma served on a platter

Ingredients

Vermicelli – 2 cups

Onions – 1

Green chillies – 2

Ginger – a small piece

Curry Leaves – A sprig

Oil - 1 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Chana dal (Bengal Gram) – 1tsp

Curry leaves – A sprig

Asafetida (hing) - a pinch

Freshly grated coconut – 2 tbsps

Salt as per taste

Method

In a wok, add 2 tablespoons of oil, Now add the mustard, cumin and Bengal gram, when the mustard starts to crackle and the Bengal gram turns a light golden, add Green chillies, grated ginger, curry leaves and asafetida. Fry till the chilly becomes a light green, now add the onions and fry until transparent. Now add 2 cups of vermicelli, add salt as per taste and roast it along with all the ingredients until the vermicelli is a light pink in color. Ensure that it doesn’t get black, you have to stand and monitor this and keep sautéing. When you see the vermicelli become a light pink in color, add steaming hot water till you see the vermicelli immersed. The water shouldn’t drown it completely otherwise the vermicelli will become soggy and sticky. Now just mix everything well and cover the wok with a lid and keep the gas on sim (low flame).

After 5 minutes open and check, give it a good stir and close the lid again. After another 5 minutes you will notice that the Semolina has absorbed all the water and is looking transparent and fluffy, give it one more stir and add the 2 tablespoons of freshly grated coconut, stir and cook covered for 2 minutes, after this put off the gas and let the vermicelli rest with the lid on the wok for about 5 minutes so that all the flavors can be absorbed in. Then open the lid and serve hot. Kids love this uppuma.

Tip : You can add in Cashews while seasoning, if you want.

Vermicelli Uppuma close-up

ROYAL FALOODA & KULFI FALOODA - The Dessert of the Royals

ROYAL FALOODA & KULFI FALOODA - The Dessert of the Royals
Falooda was the dessert of the Royals, so it definitely is a special dessert and looks so beautiful with layers of different ingredients and topped with ice cream.
Falooda has been one of the expensive desserts on the menu in restaurants up until now.
Falooda is not only delicious but also healthy, it's cooling for the body and hence a summer special dessert.

History of Falooda
India was always a subject of interest for invaders due to its vast abundant lands endowed with riches, Indian food has various culinary influences as well. Falooda is a dessert which was brought in by the Mughals.
There's a story that the Mughal Emperor, Jehangir was a food connoisseur and would frequently challenge the royal chefs to come up with something different and thus was born the Falooda, a rich and royal dessert with Milk, cream, Vermicelli, nuts, jelly, fruit syrups. I believe this could be true because the Mughal's were very fond of the Rose flavour and also the falooda looks a lot like Phirni (Kheer) with a twist and certain infusions. I'm sure this is a dessert of the Royals hands down.

The popularity of the Falooda
Falooda is very popular in India and its neighbouring countries and in the middle eastern countries. 

Different countries have different variations like in some countries the Vermicelli is slightly thicker and in some they are fine. 

The most common flavor added to falooda is rose and this is done by adding the rose syrup. 

But newer permutations have evolved over the years with the rising popularity of the dessert.

A variant is the falooda kulfi, where falooda and kulfi are served together with syrup. 

Falooda Innovations
As the Falooda gained its popularity, Newer flavours came in, the most popular flavours of falooda include rose, kesar (saffron), Pistachio, mango, chocolate, and fig.
The vermicelli used in Falooda is often made from Arrowroot giving it a silkier and translucent texture than the vermicelli made from wheat. The colour is also whiter and blends easily with the flavours. Since it's not easy to get the Arrowroot vermicelli, I sometimes buy the Instant Falooda mix pack so I can stick to the original ingredients and taste. In my recipe here I have used the standard vermicelli available in the market.

Falooda in Mumbai
Falooda is one of the famous drinks cum dessert of India, and available in almost all restaurants in Bombay. 

During the fasting month of the Muslims, the Falooda is sold on streets outside mosques and areas populated by Muslims. 

It is believed that after breaking the fast with dates or salt, it is good to have something cool, that will cool the system before you eat. 

Eating heavily after observing a fast may cause acidity so usually drinks which are cooling to the system are had first. 

Falooda has rose and basil seeds both of which are very cooling to the system, hence it is a very popular drink.

Ingredients

Milk – 1 litre
Sugar – 5-6 tbsps
Dehydrated Vermicelli (Arrowroot or Wheat whichever is available) – 100 gms
Green cardamoms – 2-3
Basil seeds Takmalunga seeds (also called Tukmaria / Takmarya) – 2-3 tbsps
Pistachio – 1-2 tbsps
Almonds – 1-2 tbsps
Rose syrup – 3-4 tbsps
Jelly – 1 small packet
Ice cream – Any flavour of your choice. (Vanilla/strawberry flavors goes best with Royal Falooda)

Method
Falooda being a mix of various ingredients needs some preparation. 

Soak the basil seeds in water for half an hour.

Preparation of the Jelly 

First of all, Make the jelly using the instructions on the packet. Strawberry or Rasberry is my preferred flavor simply because the color is attractive, but I didn't get it so I used a Pineapple flavor here. You can use any flavor you like. 

You can use any brand of Jelly available in the market. Do check the ingredients, you get vegetarian Jellies and even Halal jellies in the market. 

Most jellies have Gelatin as the main ingredient which is from an animal source, so Vegetarians/Vegans and Halal Sensitive people must watch for the ingredients/contents on the pack.

Follow the instructions on the pack, it's usually very simple, Boil the water, add the packet of jelly and stir and then transfer to a jelly mold. Cool the jelly in a refrigerator. After a few hours, the jelly is ready.

Once set, cut them into neat cubes, as shown in the picture.

Take Milk in a pan, add sugar, Crush the Green cardamoms into a powder and add to the milk. Allow the milk to boil. Now add the dehydrated vermicelli and the basil seeds and allow it to cook in the milk. Once the vermicelli and the basil seeds are soft. Add the rose syrup and mix well and allow to boil for another minute or two. Remove the pan from the flame and allow it to come to room temperature. Then refrigerate this mixture.

Meanwhile, Cut the blanched almonds and Pistachio nuts into slivers for garnish. Keep aside.

Serving Instructions
In a tall glass, Add the refrigerated Rose Milk mixture, while pouring, scoop the vermicelli and basil seeds that must have settled down and pour into the glass first, then top it with the milk settled above. Remove the refrigerated jelly and cut it into slices Add a layer of this sliced jelly.
Place a scoop of your favourite ice cream on top. Vanilla, Strawberry, and Tuti Fruity flavored ice creams go best with the Royal Falooda. For other Flavors like Pistachio, you can use the pistachio ice cream topping. Garnish with nuts.
Add a straw to drink the milk and a long dessert spoon to enjoy the other ingredients. 

Indulge in this cool and royal treat.

Note: If you like it sweeter you can add more sugar.

KESAR KULFI FALOODA
Kesar Kulfi Falooda is a variation of the Falooda with a topping of Kulfi. As the times went by more and more innovations kept happening with the Falooda with some topping the Falooda with Ice cream and yet other’s with Kulfi (the Indian traditional Icecream). I personally prefer Kulfi more than Ice cream because it’s creamy and has a lot of nuts, cardamom etc and goes well with the flavours of the falooda.

KESAR KULFI 
Kulfi is an Indian ice cream. Kulfi is made from thickened and reduced milk flavoured with nuts or saffron and cardamom. It is very rich and creamy. It has lots of dry fruits in it and enhances the flavour of your falooda when used as a topping instead of ice cream. If your Falooda is topped with Kulfi instead of ice cream it becomes Kulfi Falooda, which is yet another beverage cum dessert delicacy for us to enjoy. Enjoy a desi drink topped with a desi ice cream.

Here is a recipe for Kesar Kulfi

Ingredients
Full Cream Milk – 2 litres
Sugar – 1 cup Sugar
Cardamom (elaichi) powder – 1 tsp
Saffron - a few strands
Arrowroot or Cornflour powder – 1 tbsp

Making the Kesar kulfi
Dissolve the saffron in 2 tbsp of warm milk and allow to soak for half an hour.
Take Milk in a pan, add sugar, cardamom powder and the soaked saffron along with the milk in which it is soaked. Allow the milk to boil.
Simmer on a low heat until the quantity reduces to about 1 litre.

Now mix the arrowroot or cornflour in a small bowl along with some milk, ensure there are no lumps, it should be a smooth mixture. Add this mixture to the boiling milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard.

If it is too thin, add a little more cornflour dissolved in cold milk and cook for a further 5 minutes. Allow the mixture to come to room temperature.

Pour the mixture into Kulfi mould and keep in the deep freezer. Once the kulfi is set, it is ready for you to eat it just like that or you can top up your falooda with this Kulfi instead of ice-cream.

Making the kulfi takes time, so you can make it in advance and then store it for whenever you need it.


Tips

· In case you don't get the Sabja seeds, you can add chia seeds instead, the taste is not compromised.

· If you do not get the arrowroot vermicelli or the instant falooda packet, you can use the wheat vermicelli instead.


Variations

· You can make different flavours of the Falooda by adding the different syrups, example - for mango you can add mango pulp

· If you want you can skip jelly in the recipe as well.

· Similarly, for Kulfi, instead of kesar, if you add Pistachio, it becomes Pistachio kulfi. You can make a dry fruits kulfi, by adding different nuts etc.



This post was initially posted on 17th September 2007 and then revisited again with an additional recipe of the Kulfi Falooda on 20th May 2011