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Coconut Falooda

A dessert drink perfect for iftar nights or summer afternoons
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Prep Time 2 hours
Cook Time 15 hours
Servings: 3 people
Ingredients Method

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

Method
 

  1. Soak basil seeds in water for 1-2 hours
  2. Pour regular milk in a pan and add vermicelli
  3. Add sugar to the milk (this is optional and can be substituted with honey or other sweeteners)
  4. Once cooked, transfer vermicelli to an ice bath and refrigerate until serving
  5. Mix 500 ml cow's milk and 500 ml coconut milk in a glass jar or blender
  6. Add honey (or other sweeteners) as per your taste preference
  7. Blend the milk and honey together and refrigerate until serving
  8. To serve, add roohafza in a glass and swirl it around to cover the walls
  9. Add basil seeds
  10. Add vermicelli
  11. Pour the milk mix
  12. Add 1-2 scoops of ice cream
  13. Garnish with cashew nuts and fresh scraped coconut
  14. Drizzle roohafza on top
  15. Serve chilled