Sabudana Falooda

Falooda is a refreshing dessert during summer. Instead of searching for falooda shop you can prepare the same at home by making simple changes in the ingredients and make it healthy and energy boosting dessert.

Sabudana which is pearl made of starch extracted from Tapioca. It’s a body coolant during summer, rich in carbohydrate and provides energy to body.  It also increases the digestion, lowers blood pressure, increase breast milk.

Sabja seeds are sweet basil seed used to reduce body heat, controls blood sugar level, cures acidity and heartburns, helps in getting rid of constipation and bloating.

Jaggery cools stomach, helps in constipation, boost immunity, provides instant energy, control body temperature, improves digestion, prevent anemia.

Gulkand good for all heat related problems, mouth ulcer, digestion, constipation, regular intake prevents sunburns.

Preparation time: 2hrs 30mins

Cook time: 10mins

Total time: 2hrs 40mins

Serves: 2 servings

Cuisine: Indian

Type: Dessert and Drinks

Author:  Nivi Marshal

Sabudana_falooda

Ingredients:

Sabudana- 1 tbsp

Sabja seed- 1 tsp

Chilled milk- 1 cup

Jaggery- 2 tbsp

Gulkand (optional)- 1 tsp

Rose Syrup- 2 tsp

Ice cream (optional)- 2 scoop

Water- For cooking Sago

How to prepare Sabudana Falooda:

• Heat the water and dissolve the jaggery. Filter the jaggery, add this water to sago and cook it which will increase in quantity.
• Mean while boil the milk and cool it. Mix 1tbsp of rose syrup and chill it in fridge for 2 hours.
• Cool the cooked sabudana and keep it in fridge for 2 hours.

Sabudana_Pearls

• Soak the sabja seed in water 15mins, after soaking this will increase in quantity. Now we can start to arrange Falooda.

Sabja_seeds

• In a serving glasses pour ½tbsp of Rose syrup, add 1 tbsp of chilled Sabudana-Jaggery mixture.
• Add ½ tsp of sabja seed. Now add ¼ cup of chilled rose milk. You can repeat the same order of arrangement if the glass is of large size.
• Finally place a scoop of ice cream on the top and place ½ tsp of gulkand on it. Serve it chill.

Tips:

• I used sabudana of small size, so cooked directly without soaking. You can soak the sabudana for few hours before start to cook, if you use big sized pearl. This will reduce the cooking time.
• Milk does not require sugar as the sugar from jaggery, ice cream and rose syrup will give the taste. If you require more sweetness you can also mix more rose syrup or sugar along with chilled milk and use the same while preparing.