When making my Falooda, I topped it with Gay Lea Whipped Cream to make it extra decadent. Gay Lea Whipped Cream is made with real cream and is nut free. It is also Halal and Kosher certified!
Falooda has several components. At the bottom are the tukmalanga seeds topped with Vermicilli Kheer, Jello, ice cream and some Rooh Afza flavoured milk is poured on top. I don't think the Jello is a traditional ingredient in Falooda but I loved the addition of it. Finally I have topped my Falooda with Gay Lea Whipped Cream and some chopped pistachios. Before eating, give it a stir to mix up all the layers.
For more recipes using Gay Lea Whipped Cream please head over to Gay Lea's website!
Adapted from Ria's Collection
2 cups milk (whole milk recommended)
1/2 cup falooda sev (can be found at Indian grocery stores)
1/4 cup plus 2 tsp sugar
2 cups cold milk (whole milk recommended)
4 tbsp Rooh-Afza, or to taste (can be found at Indian grocery stores)
1 tsp sugar, or to taste
1 tbsp tukmalanga/basil seeds
1 cup water
1 box of Jello prepared according to package directions
Gay Lea Real Whipped Cream
coarsely chopped pistachios
First make the Vermicilli Kheer. In a medium saucepan, add the falooda sev and roast on med-low heat until golden. Add 2 cups of milk and increase the heat to medium. Cook until the noodles are soft. Add the sugar and cook until the kheer has thickened slightly. Cool. The kheer will thicken more as it cools.
Next make the Rose Milk. Mix together the milk, Rooh-Afza and sugar. Chill in the fridge.
Soak the tukmalanga in 1 cup of water for 10 minutes. Drain and chill.
To assemble the falooda, add 2 tsp of tukmalanga to the bottom of a tall glass. Add some vermicilli kheer, a few spoonfuls of Jello and a scoop of ice cream. Pour some Rose Milk on top. Top with Gay Lea Whipped Cream and sprinkle pistachios on top. Enjoy!
Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.