May 8, 2020

Recipe for Falooda Ice-Cream

Name: Recipe for Falooda Ice-Cream
Prep time: 20 min
Cook time: 10 min
Total time: 510 min
Ingredients: 1 Cup Cold Whipping Cream or Heavy Cream(Fat content 35%)(Mum said she used only Milk but since I had Cream at home, I used it); 1 Cup Cold Full Fat Milk; 1 Tbspn Corn Flour(My Mum used to use Custard Powder. But since I was making a Rose Flavoured Ice Cream, I didn’t want to add flavoured custard powder); ½ Cup Sugar; 1.5 Tbspn Rooh Afza; 1/2 tspn Vanilla essence; 1 Tbsp Sabja seeds(soaked in ½ Cup water for 30 minutes); ¼ Cup Fine white Vermicelli; Assorted Nuts/Dry Fruits(Optional)

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Recipe for Falooda Ice-Cream

Falooda is one of our favourite beverages right from our childhood days. It’s a Milk based drink, served with Ice-Cream. It comes in various flavours but Rose flavour is a common favourite.

Whenever we are in Goa during the summers, we enjoy our share of Falooda at our favourite place called Café Xavier in the Mapuca Market. Till date, my Mum never misses her chance of sipping on her favourite Rose Falooda and Café Xavier

This is the First year after So many years of going to Goa, that my Parents cannot go to Goa due to the Global Lockdown. Also, since we are unable to go out now due to the Lockdown, I decided to give it a try to make some Falooda at Home.

Instead of Making a separate Falooda and Ice-Cream, I decided to try making a Falooda Ice-Cream.

When we were kids, for our birthdays, Mum would prepare various kinds of Ice-Creams, Kulfis and Casatas for all the kids at the Party.But my Mom doesn’t have the habit of writing down recipes so when I asked her for a base recipe of Ice-Cream, she couldn’t recollect. So, I decided to brush it up a little and made her rack her memory. And she very vaguely gave me some ingredients that she used to use for preparing Ice-Creams. I tried my Best and put them all together and decided to whip up an Ice-Cream with whatever I had available at hand.

Since it is Mother’s Day on 10^th May, I’d like to dedicate this Recipe to her😊

Course Dessert

Cuisine Indian

Keyword Falooda, Falooda Ice Cream, Ice Cream, Rooh Afza Ice Cream

Prep Time 20

Cook Time 10

Chilling Time 8

Total Time 8 30

Servings 6 People

Ingredients

For the Ice Cream

1 Cup Cold Whipping Cream or Heavy Cream(Fat content 35%)(Mum said she used only Milk but since I had Cream at home, I used it)
1 Cup Cold Full Fat Milk
1 Tbspn Corn Flour(My Mum used to use Custard Powder. But since I was making a Rose Flavoured Ice Cream, I didn’t want to add flavoured custard powder)
½ Cup Sugar
1.5 Tbspn Rooh Afza
1/2 tspn Vanilla essence

Other Ingredients

1 Tbsp Sabja seeds(soaked in ½ Cup water for 30 minutes)
¼ Cup Fine white Vermicelli
Assorted Nuts/Dry Fruits(Optional)

Instructions

Soak the Sabja in Water for 30 minutes
Before starting, place a Large bowl inside the Deep Freezer
Note:For whipping the Cream, the bowl has to be chilled or else the cream will split
Next we go ahead and boil the Vermicelli. In a small vessel, add water and once it begins to boil, add the Vermicelli into it. Once it is done, drain off all the excess water
Transfer the vermicelli into a bowl and fill it with either cold or room temperature water so that the vermicelli doesn’t get further cooked with it’s own heat and steam. Keep it aside
In a vessel, Add 1 Cup Cold Milk and 1 Tbspn Corn Flour and whisk it well so that no lumps form and place it on low flame
Note:If you add cornflour to hot milk, it will turn lumpy
Continuously keep stirring this Mixture and once it begins to thicken add ½ Cup Sugar and few drops of Vanilla essence
Once the Sugar melts, stir it for a little while until the mixture turns into a liquid custard like consistency.
Add the Rooh Afza and remaining Vanilla essence, turn off the flame and keep the vessel aside to cool
Once this mixture comes down to room temperature, remove the bowl from the freezer and add 1 Cup of Cream into it
With the help of an electric beater, beat the cream until it turns thick
Note: we do not want stiff peaks or else the ice cream will turn extremely creamy like a cream consistency and not Ice-Cream consistency.But if you like your Ice Cream extremely Creamy, you can whisk until the cream turns into stiff peaks
Then Transfer the Whipped Cream and the Milk mixture in a Mixer Jar
Note: If you’re going to whip your whipping cream into stiff peaks, you can skip this step
Blend this mixture well until you begin seeing bubbles
Note: Do not let the Mixer keep rotating continuously or else the Mixture will turn hot and may split. Use the start and stop method at 10 seconds intervals
Now, Drain off all the water from the Sabja and Vermicelli and add it to this mixture. Gently using a Spatula, mix it all together. DO NOT ROTATE THE MIXER GRINDER AT THIS STAGE. Or else the Sabja and Vermicelli will blend it and we Don’t want that.
Pour this entire mixture into an Aluminum Cake tin or you can pour them into individual moulds
Since this is a Falooda Ice-Cream, I’ve just sprinkled some mixed Nuts over the Ice Cream to give it a Falooda feel
Cover with a cling wrap or foil sheet and place a lid over the Ice Cream so that it doesn’t have an Icy layer later
Tuck it into the Deep Freezer for about 6-8 hours and you can then enjoy your Favourite Falooda Ice-Cream on a Hot Summer Afternoon!