Indian Summer Falooda Float
Ingredients
- 1-2 scoops Haagen Dazs Pistachio Ice cream
- 2-3 tablespoons Rooh Afza Rose syrup (from any Indian Grocery store)
- 1/2 cup 2% milk (cold) ⓘ
- 1/2 cup chilled plain Seltzer ⓘ
- 1 tablespoon tukmaria (or chia seeds)
- 2 tablespoons confectioners sugar
- 3 cups water
- 1 /4 small bundle mung bean noodles ⓘ
- 2-3 pistachios, grated over a microplane ⓘ
- Can of whipped cream ⓘ
Instructions
- Heat 2 cups of water and bring to a boil. Add the Mung bean noodles & allow to cook for ~ 5 minutes till soft. Strain & transfer the noodles into the remaining cup of cold water. Add the Tukmaria or chia seeds into the cold water along with the confectioners sugar. Stir and set aside for ~ 1/2 hr. The seeds will swell up and absorb most of the water. You will have way more than you need for just one serving.
- To assemble the falooda float: Pour 2 tablespoons of the rose flavored syrup into a tall glass. Add the Ice cream.
- Using a slotted spoon or a tea strainer, scoop the mung bean noodles and the seeds from the cold water. shake gently to let any excess water drip. and spoon about 2-3 tablespoons of basil seed and noodles over the ice cream.
- Pour the cold milk & seltzer (adjust the proportion of the seltzer and milk as per your personal preference).
- Add whipped cream over the float and garnish with the pistachios. Drizzle with extra rose syrup if you desire and slurp it up!.
Nutrition & Diet Analysis (per serving)
301
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).