Fat Free Soy Ice Cream Falooda
  • Skim milk or Whole Milk - 2 cups
  • Organic Soy vanilla ice cream or regular vanilla ice cream- 2 scoops + 2 scoops while serving
  • Cardamom powder- 2 pinches
  • Rose Syrup or Rooh Afza- 4 tbsp
  • Vermicelli, broken into 2 inch strands- ½ cup ( or use falooda sev)
  • Basil Seeds or Takmaria- 2 tbsp
  • Coarsely ground Pistachios - 1 tbsp
  1. Soak basil seeds in ½ cup water for 20 minutes or until it has plumed up. Strain the water and keep the plumped up seeds aside.
  2. Cook vermicelli in water until just cooked, strain the water and keep aside. Or use falooda sev and cook in water till soft.
  3. In a saucepan, heat the milk, add cardamom powder and rose syrup to it and let it come to a boil.
  4. Remove from the flame, add cooked vermicelli and stir it without any lumps.
  5. Add the soaked, plumped up basil seeds and 2 scoops of ice cream to the milk and combine well.
  6. Chill the flavored milk in the refrigerator for 1-2 hours.
  7. While serving, add 2 more scoops of ice cream to a glass, pour the chilled milk over the ice cream making sure to add the vermicelli and basil seeds to the glass.
  8. Top the milkshake with 1 tbsp of coarsely ground pistachios and serve immediately.
Basil seeds should be soaked in water before adding to any shakes. It can be added to any kind of cold drinks.
For a more colorful look, you could even add jelly to the milkshake.
This flavorful milk can be made ahead of time and chilled, actually tastes better the next day.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/easy-falooda-recipe/