Do Your Dessert and Drink it too

I always used to look forward to my trips to Mumbai to enjoy my all time favourite Badshah Falooda.

I always used to look forward to my trips to Mumbai to enjoy my all time  favourite Badshah Falooda, which I felt was best served at Haji Ali or the kulfi served  with pink rose syrup scented falooda at Moti Mahal. Maybe because of my fondness for the rose-flavoured kulfi and falooda, I took a fancy to Indonesian Es doger, which is a popular coconut-based dessert with rose-flavoured ice shavings and red tropical pearls. They could be called distant cousins.

We could do this dish both as a drink as well as a dessert. Let’s experiment with both the great recipes.

Ingredients

• 1 litre coconut milk made from 1 grated coconut
• 250 gm sugar
• 1/8 tsp red edible colour or rose syrup
• 1 packet gelatin
• 2 tender coconuts and 1/2 old coconut, finely shaved
• 150 gm of fermented cassava, cored and diced 1 cm
• 150 gm fermented black rice
• 100 ml sweetened condensed milk

Method

• Boil milk, gelatin and sugar while stirring constantly till it boils
• Add colouring or rose syrup and stir well. Lift. Stir until cool.
• Store in the freezer until slightly frozen,
• Remove from freezer and beat with a mixer. Do this process 2-3 times till smooth. In the end, mix  the shaved coconut and stir well.
• Put  the fermented cassava and fermented black rice in serving glasses, add the frozen coconut milk mixture
• Pour sweetened condensed milk. Serve chilled

Badshah Falooda

As the name suggests, it’s a dessert for the king and, of course, not to forget the queens. With a hint of vanilla and dash of rose, this sweetened chilled milk packed with crushed ice and dancing black basil seeds topped with falooda is my definition of liquid dessert

Ingredients

• 1 cup fine rice vermicelli
• 2 glass chilled milk
• 3/4 cup pistachios, shelled and skin removed
• 3/4 cup almonds, blanched and skin removed
• 4 tsp icing sugar
• 6 tbsp basil seeds (sabza)
• 12 tbsp rose syrup
• 4 scoop vanilla ice cream

Method

• Boil vermicelli in water.When cooked, drain the water and let it cool.
• Keep aside a few almonds and pistachios, about 6-8 each, and cut into thin slivers. Keep aside to use as a garnish later.
• Put the chilled  milk, pistachios, almonds and sugar in a blender and blend till smooth.
• Put the basil seeds in a bowl and pour enough water to cover them completely till they swell and are  transparent and a small dot can be seen in the centre.Strain and set aside.
• To assemble the

Shahi Falooda frost

4 tall glasses

• In each glass, put 1/4th of  vermicelli and basil seeds
• Now pour in 1/4th chilled milk over the vermicelli and basil seeds 
• Pour 1/4th of the rose syrup in each glass and mix well
• Add a scoop of ice cream  to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios
• You will need a straw and a long spoon to enjoy this cool and kingly dessert

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