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Falooda or Faluda is usually a traditional chilled dessert or beverage in Southern Asian countries created mainly through blending rose syrup with vermicelli and tapioca pearls together with both milk and water. Falooda is undoubtedly a recipe from the Persian dessert Faloodeh and was however exposed to the India in the Mughal period. Basil seeds (sabza), tutti frutti, sugar, and ice cream could be use to add flavor and taste. The vermicelli is used additionally. The rose syrup might be replaced with an additional tasting base to make kesar, mango, chocolate, and fig Falooda. Falooda is usually summer drink throughout the south Asian countries like Pakistan, India, iran, Bangladesh, Sri Lanka, Myanmar, and also in some of the Middle Eastern countries due to the hot climate. In Bangladesh, in the south coast of the country the faluda is made with pistachios, Shagu pearls, Ketaki (pandan) extract, mango and creamed coconut and mango.
- Heat the milk along with the sugar.
- Bring it to boil and keep aside to cool.
- Add the soaked basil seeds or subza to the milk, stir it and then refrigerate.
- Take a glass and layer the glass with two tsp of rose syrup and three tablespoons of falooda and a scoop of ice cream.
- Garnish with chopped pistachios, cashews and badam.
- Serve it cool.