{Ramadan Special} - Guest Post: Falooda by Sarah Rahman of Let's Share Recipes (Facebook Group)

• 1 lit. fresh Milk
• 1 cup Condensed milk
• 1 tbsp. Basil seeds, soaked overnight
• ¼ tbsp. green Cardamom powder
• ½ cup Almonds and Pistachio, roughly chopped (can be done in food processor too)
• 1 cup thin Vermicelli noodles (made of corn starch)

FOR GARNISH:

• 1-2 tbsp. Raisins
• 1 tbsp. sliced Almonds
• 1 tbsp. Cherries, sliced

TO ASSEMBLE:

• 4-5 tbsp. Rose syrup, I used Roohafza
• 1 packet Halal Jelly, I used Ahmed Jelly
• 3-4 scoops Vanilla Ice cream or any of your choice

PREPARATION:

• Bring milk to boil and add in condensed milk. Combine on low flame and add in green cardamom powder, coarsely chopped almonds and pistachio. Now add vermicelli and cook till they are soft.
• Turn off the gas and leave it cool completely. Once it has come down to room temperature, refrigerate until chilled by adding basil seeds. This is our falooda mixture.
• Make jelly by following the instructions on the packet.

TO ASSEMBLE:

• Take a serving glass (should be transparent) add 2 tbsp. Rose syrup (Roohafza) and then add 2 big scoops of vanilla ice-cream.
• Next add jelly pieces and pour in 3-4 tbsp. of chilled falooda mixture. 
• Repeat layers depending on size of the glass. Garnish with sliced almonds, cherries and raisins. Serve chilled.