shahi falooda

  • 1/2 cup fine rice vermicelli
  • 1/2 cup almonds (blanched and skins removed)
  • 1 glass chilled DAH! Mango Lassi
  • 2 teaspoon sugar (ground to a fine powder)
  • 3 tablespoons basil seeds
  • 6 tablespoons rose syrup
  • 2 scoops ice cream of your choice
  • maraschino cherry for garnish
  1. Cook the vermicelli as you would pasta. Strain and set aside to cool. Then chill in the refrigerator until needed.
  2. Cut a few almonds into thin slivers. Keep aside to use as a garnish later.
  3. Put the milk, powdered sugar, and almonds in a blender, and blend until smooth. Chill in the refrigerator.
  4. Put the basil seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like black center. Strain, and keep aside in a small bowl.
  5. To assemble the Shahi Falooda, frost two tall glasses. In each glass, put half the vermicelli and half the pre-soaked sabza (basil) seeds. Pour half the Lassi over them.
  6. Put just under half the rose syrup (keep a little for garnishing) in each glass, and mix well. Add a scoop of ice cream to this, and drizzle with some more rose syrup.
  7. Garnish with slivered almonds and a cherry. Add a straw and long-handled spoon and serve!

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