My very new and talented friend Reshma has made my Sunday and sent in a recipe. It sounds delicious and I am wondering if she might somehow be able to transport this delicacy from North London to Croydon one day? Maybe in a flask?!
Here it is:
I made Persian Falodeh today. This drink is popular in Persia and the the Indian Sub-continent.
This recipe is Persian and hails from my mother’s side of the family. We make it everyday in Ramadhan and on special occassions…or whenever we feel like drinking it.
Serves 6-8 people.
1 litre milk (skimmed, semi skimmed-whatever you like).
1/2 cup cream (single suits better).
200 ml vanilla ice cream
2 tbsps falooda seeds (you can get this from Middle Eastern, Indian and Persian shops).
A few drops of rose syrup/strawberry syrup to taste.
2 tsp rose essence
1/2 cup almonds and pistachios
1 cup vermicelli
How to make Falooda Ice Cream:
Simmer milk on low heat stirring all the time till the milk condenses.
Add rose essence and cool.
Boil water, add vermicelli and simmer for 5 -10 minutes.
Take out the vermicelli, strain with cold water and keep aside.
Soak falooda seeds in water for 2-3 hours.
Add rose syrup.
In a tall sundae glasses put a spoon of rose concentrated syrup.
Put in few strands of vermicelli and 2-3 tbs of falooda seeds.
Add a cup of sweetened milk.
Put a scoop of vanilla ice cream and top with cream and nuts.