Berry Falooda

Falooda is a layered dessert. Layers of sauce or syrup, jelly, basil seeds, falooda sev, thick sweetened milk, topped with fresh fruits, scoops of vanilla icecream, and nuts served in a tall glass - makes this wonderful dessert.

It makes you wonder, whether to eat this with a spoon or drink with a straw. Actually, this dessert can be enjoyed with both spoon and straw. While enjoying the top nuts and ice-cream, some of the icecream melts into the thickened milk layer and everything in the bottom, the flavors are so delicious. Traditional falooda is made with rose syrup. But now-a-days we make all variations of the basic one according to the seasonal flavors. And during summer we enjoy the berry and mango versions. 

The memories of falooda go a long way back. When we were young, we don't go to restaurants often. When there is a special occasion or celebration, we went and after having the meal, we would order falooda. All through the time, mind will be focusing on this dessert alone. Adding to this, posters of falooda will be on the walls, urging us to finish the main course. Sometimes, we would be so full that we can't eat a bit more or even dessert. But we would never say no to this. Mind would always be focused on falooda. We would share and have the satisfaction. The purpose of eating out would be satisfied only if we have this dessert. We grew in a tropical weather and it would be sunny all around the year. So to beat the heat we would love to have falooda anytime of the year. Also, the basil seeds act as coolant and are very healthy too.

I have made everything from scratch for this recipe. They are a little time consuming if you are making everything from scratch but worth all the efforts. Making the thickened milk may take about 30 min to an hour depending on the quantity you make. I have flavored the milk with berry sauce though plain thickened milk can be used too. Flavored syrups can also be added to enhance flavor. For a short cut, evaporated milk can be sweetened and used. The sauce may take a longer time like an hour. Store-bought syrups can be handy if you want a quicker alternative. Homemade sauces gives the option to play around with flavors though. I have used agar-agar based berry jelly for this theme and would share the recipe soon in another post. Pre-made or mixes for jello and vegan jello can be used for a quick fix. Fresh fruits are optional but make it more elaborate. 

The basil seeds soak in 5 minutes. And the falooda sev - fine corn vermicelli aka falooda sev can be made in matter of minutes, just following the directions. In about 5-10 minutes it will be ready. Basil seeds aka tukmaria seeds and falooda sev can be found in Indian grocery stores. 

I have used homemade strawberry icecream in this recipe. Homemade or store-bought icecreams can be used. Vanilla or any other flavor with the particular syrup theme can also be used. Finally, top with toasted nuts and/or cherry according to preference. Instead of cherry, I have used a few more berries on top for this berry falooda. The following measurements make 4 servings but adjust according to the individual preference for the different layers. There is no fixed rule, but just play around to make a wonderful layered falooda.

Berries are now in season. Christie and Heather from our  #OurDinnerTable group are hosting an event in which we could use the delicious seasonal berries with peak flavors. Berries can be used in sauces, breakfast breads, salads, and desserts. They are excellent in vitamin C content and very healthy. I am sharing this berry falooda for this event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients

Makes 4 tall falooda

Berry sauce

Strawberry - 3/4 cup

Blueberry -1/4 cup

Raspberry - 1/4 cup

Sugar - 6 tbsp

Water -1.25 cups

Berry jello  - 1/2 to 3/4 cup

Thickened milk

Milk - 4 cups

Sugar - 1/4 cup

Berry sauce - 1/2 cup

Falooda sev layer

Falooda sev - 2/3 of the pack

Water - 2 cups

Basil seed layer

Basil seeds - 1 tbsp

Water - 1 cup

Topping

Strawberry icecream - 4-6 scoops

Toasted almonds/pistachios - 2-3 tbsp

Fresh berries

Method

Berry Sauce -  Blend the berries with water and strain. Take the filtered berry juice in a heavy-bottomed sauce pan, add sugar, and simmer for 50-60 minutes till it reduces to a cup. Set aside to cool. Transfer to a container and refrigerate.

For thickened milk - Simmer milk for about 25-30 minutes till it reduces to 2 cups on a medium flame Stir now and then to make sure it is not scorching at the bottom. Add sugar and simmer for 3-5 minutes. Cool and refrigerate. Once it is cool add half cup of berry sauce to make berry milk.

Soak the basil seeds in 1 cup water. They will immediately soak up and would be like jelly.

For the Falooda sev layer -  The corn vermicelli would be very long. Cook the falooda sev according to the package direction. Using a scissors cut the cooked noodles into short length. Drain and set aside.

For assembling: In a tall glass, add the berry sauce. Then add the soaked basil seeds along the sides so it would layer on top of the berry sauce. Add quarter portion jello on top in each glass. Add the falooda sev in all glasses. 

Add  2-3 tbsp fresh berries. Next add about two-thirds to three-fourth cup of thickened berry milk in each glass. Add more basil seeds if preferred. Scoop 1-2 scoops of ice cream on top. Drizzle with sauce.

Top with toasted nuts and some fresh berries. 

Serve immediately.

Here are the links to "More Berry Delicious Recipes" we shared today. Thanks, Christie, Heather, and #OurDinnerTable group.

• Berry and Kiwi Salad with Sweet Balsamic Dressing from Sweet Beginnings
• Berry Falooda from Magical Ingredients
• Blackberry Prosecco Punch from That Recipe
• Breakfast Berry Trifle from Art of Natural Living
• Fresh Strawberry Bundt Cake from Hezzi-D's Books and Cooks
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