rose and strawberry almond milk falooda

rose and strawberry almond milk falooda | A Brown Table

You'll notice a new tab up on the blog, it's a link to my photography portfolio. Some photographs will be familiar and others new to you but in general, it's a collection of projects I've worked on or currently working on. When people ask me what I like more being in the kitchen or working with the camera, I find it hard to choose and honestly, I don't think there should be a choice. In that very sense, maintaining a food blog is the nexus of these two elements and I think it also answers that question. Probably, one of the most exciting things is having the choice to do things the way you want to and breaking and bending the rules, be it food or the camera. 

"Falooda" is probably one of the most popular dessert type drinks you can find in India. When I visited India, last year I got one and made sure it was topped with ice cream. An ice cold glass of sweet rose flavored milk served with ice cream, thin vermicelli noodles and basil seeds. But before I talk about my version, I have to give a shout out to a Persian dessert that is the origin of this delicious drink.

Persians have a dessert with a similar name called "Faloodeh" which is pretty spectacular, the ones I've generally eaten at Persian restaurants, is a rose and lemon flavored frozen dessert with thin vermicelli noodles and I like to top it off with some sour cherry sauce. But there are variations, on this theme that I know I have to taste soon. If you visit a Persian restaurant get it, you will love it. 

In this updated version of the Indian drink, I've skipped the dairy in favor of almond milk from Califia. Falooda is all about the layers so I stuck with the theme because that's what makes it rather exciting, besides all the lovely flavors. I kept the vermicelli and the rose, well sort of. Ideally you would use rose syrup but rose water is much gentler and you can control the sweetness, the syrup on the other hand can be super sweet in this drink. Basil seeds can be tricky to find but chia seeds are easily found at most stores and give a similar gelatinous texture after being soaked. I added a layer of strawberry purée to give a pop of color to the drink (usually the rose syrup does that job) , the purée is also sweetened with sugar which is why I avoided sweetening the almond milk but if you want you can sweeten the milk or use Califia's sweetened almond milk. The garnishes I suggest are all optional, some of you might like edible rose petals while others might not but the ice cream is always a nice touch (you know how much I love ice cream, I'm rather surprised that for once I didn't have any at home to add to this falooda).

rose and strawberry almond milk falooda | A Brown Table
rose and strawberry almond milk falooda | A Brown Table
rose and strawberry almond milk falooda | A Brown Table
rose and strawberry almond milk falooda | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this drink,

  • You'll notice I don't call for adding any extra sugar or sweetener to the almond milk. The strawberry purée is pretty sweet to begin with so I didn't find the need to add any more. However, if you want it sweeter, feel free to add more sugar. You can also use Califia's Almond Coconut milk blend or their pre-sweetened almond milk. They will all work very well in this drink.
  • Chia seeds absorb a lot of liquid, you might find the need to shake or stir things up in the jar when you soak them overnight. You might also need to add a little more milk to the seeds if you find them in a big chunky clump. 
  • The strawberry purée is rather thick but if you want you can thin it out a little if you prefer with water or simple syrup. Just remember that as it thins out the vermicelli will sink through and sit on top of the chia seed layer. 
  • This drink is pretty heavy and I find it best served after a really light lunch or dinner. 
  • Since this drink is all about layers when presenting, it's important not to mix them up when preparing the glasses. Carefully prepare the layers but be extra careful when pouring the almond milk over the vermicelli layer. Another trick that works well here, carefully pour the milk over a spoon so it doesn't disturb the layers.
rose and strawberry almond milk falooda | A Brown Table

rose and strawberry almond milk falooda

yields: 2 servings

ingredients 

4 cups unsweetened Califia almond milk, chilled

3 tablespoons chia seeds

1 cup fresh or frozen strawberries, hulled

1/2 cup sugar

2 1/2 cups water 

1/4 cup vermicelli noodles (broken into 2 to 3 inch long fragments)

1 tablespoon rose water 

1 tablespoon dried rose petals (optional)

ice cubes/crushed ice for serving (optional)

vanilla or strawberry or rose ice cream for serving (optional)

1. Take 1/2 cup of the almond milk in a medium-sized clean glass jar, sprinkle the chia seeds over the milk. Close the surface of the jar with a tight lid or cling film and shake. Leave the chia seeds to expand and absorb liquid for a minimum of 4 to 6 hours but preferably overnight in a refrigerator.

2. To prepare the strawberry purée, place the strawberries in a medium-sized thick-bottomed saucepan on medium heat along with the sugar and half cup water. Bring the mixture to a boil and stir until the sugar is dissolved. Reduce heat to medium-low then cover with a lid and cook the contents of the saucepan for another 5 minutes. Remove from stove, allow to cool and then purée in a food processor or with an immersion blender. Strain the purée through a fine mesh strainer and discard the seeds. Reserve the strawberry purée and refrigerate for at least 4 hours to chill before use. 

3. To prepare the vermicelli noodles. Bring the remaining two cups of water to a boil in a medium-sized saucepan. Add the vermicelli and cook until soft and tender (they do not need to be al dente but should be cooked completely). Remove from stove, drain the hot water carefully and add cold tap water to cool the noodles. 

4. To prepare the falooda, take 2 tall glasses. Layer each with half of the chia seeds. Then layer about 1/2 cup of strawberry purée (you can use less if desired) over the chia seeds carefully with a spoon. Drain the water from the cooked vermicelli and divide the mixture equally between the two jars over the strawberry pureé layer. To the remaining almond milk, add the rose water. (You can also sweeten the milk with a little sugar or sweetener of your choice. See Note in Tip section above). Pour the almond milk over the layered noodles in each glass carefully to avoid the layers from mixing. Garnish with rose petals or ice cubes/crushed ice and/or ice cream if desired (you can do all three if you want in any combination). Serve chilled with a long spoon. Before drinking, stir the contents of the glass.

Note: This post was sponsored by Califia farms and all thoughts expressed here are solely my own.