Friday, July 12, 2013


This is the easiest Falooda recipe ever. It may not be the traditional way of making it, but it has all the same flavors! The perfect dessert for after iftar/dinner.


  • 2 cups whole milk
  • 2 teaspoons sugar
  • 1 /2 inch cinnamon stick
  • 3-4 cardamom pods
  • 1/8 oz. Cellophane OR vermicelli noodles
  • Rooh Afza
  • Your favorite vanilla ice cream
  • Chopped almonds

Start by warming the milk on low heat in a small pot with sugar, cinnamon stick and the cardamom. Allow the milk to scald and the sugar to dissolve. Once the sugar has dissolved let the milk come to room temperature before putting it in the fridge to chill.
When ready to serve, boil the cellophane/vermicelli noodles. Once the noodles are tender, drain and rinse with cold water.
Using a tall glass to serve, pour in half of the cold milk, then half of the noodles. Scoop out a few balls of vanilla ice cream to top the noodles. Drizzle Rooh Afza over the ice cream and top with almonds. Serve with a long spoon and straw.

Easy, right?

Of course you can substitute the vanilla ice cream for your favorite flavor as well as the nuts. Strawberry ice cream would work even better!



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