- 1 cup water, at room temperature
- 2 t sweet basil seeds (sabja)
- 6 vanilla ice cream scoops
- 3 cups milk
- 2 t rose-water
- 2 T rose syrup
- pistachios, roughly chopped, to garnish
- Turkish delight, to garnish
- dried rosebuds, to garnish
1. Place the sabja seeds in the water and allow to bloom while you make the falooda– around 15 minutes.
2. Place the remaining ingredients in a blender (you can do this in two stages if you have a smaller blender) and blend – the texture should be quite liquid like a milkshake and pink in colour.
3. Pour into a jug or individual glasses, add the sabja and stir well. Garnish with the pistachios, Turkish delight and rosebuds.
Cook's note: The sabja or sweet basil seeds are a crucial part of the falooda as they add a gorgeous texture. Without them, it’s just a milkshake.
“Growing up, I was always the one in my household to make the falooda. Now I know the recipe by heart. My family and I have it on Eid morning before we head to my extended family for the big lunch. There’s nothing better than starting the holy day with this rose-flavoured drink.”
Photograph: Jan Ras
Production: Jacqueline Burgess
Food assistant: Sophia-Maria Eygelaar