On a hot summer afternoon, I am craving for something cold and sweet and my mind is on Falooda !! From the streets of Mumbai where I first tasted the sweetness of Falooda to the streets of Srinagar, Kashmir where I polished off 2 cups I have had a fairly sweet and smooth journey with Falooda. While every city has a popular variant of it the ingredients largely remain the same. For the uninitiated Falooda is a sweet and cold beverage which owes its origin in Persia and found its way into the South Asian countries along with the monarchs who came from there.
We had just stepped out of Nishat Bag when I spotted a series of canopy’s along the Dal. Intrigued by the colour, I walked over to one such stall only to realise that he was dishing our Kashmiri street side Falooda. As I delved into the cup that I was served, relishing through the layers I remembered my tryst with Falooda in Juhu Chowpatty, Mumbai. The Mumbai Falooda is served with thin Vermicelli whereas the Kashmiri Falooda (pic above) used noodles boiled in milk. Some use a spattering of Rose Syrup leaving it to the choice of ice cream scoop to add to the flavour. The use of Basil Seeds/ Garden Cress Seeds boiled to a gel add to the consistency of the Falooda !! Do stop by for a Falooda when you spot it next and decide if it is a beverage or a dessert 🙂
Incase you want to try your hand at it, take a look at this recipe http://www.spiceupthecurry.com/falooda-recipe/