- 1Divide the sabja and falooda sev between two tall glasses.
- 2Add the pearls in three bands — hibiscus, then peach, then lemon — half a cup of each per glass.
- 3Pour the rose milk slowly down the side, top with kulfi and pistachio, and serve with long spoons.
Falooda is already a glass of layers. Three bands of pearls make it look like a rangoli and give the long spoon something to find on every dig.
What you need
- Hibiscus pearls1 cup
- Peach pearls1 cup
- Lemon pearls1 cup
- Chilled rose milk400 ml
- Cooked falooda sev, chilleda small handful
- Soaked sabja (basil seeds)2 tbsp
- Kulfi or vanilla ice cream2 scoops
- Chopped pistachioto finish
You'll need
- 1 cup of HibiscusA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
- 1 cup of PeachA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
- 1 cup of LemonA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
Batch one in development · join the launch list.
One cup is one serving, so this recipe counts pearls by the cup rather than in grams. Nothing on this page is a claim about what the pearls do.
Make this next
45 more things to tip it into.