Swahili Food Recipe: Preparing Tanzanian Falooda (Rosy Milkshake)
What is Falooda?
My first experience with falooda was just not pleasant; the rosewater usage was so strong that it made me nauseous. Needless to say, summoning the confidence to purchase anything rose-related besides the actual rose flower took a long time.
I’ve since discovered that rose syrup, instead of water, is the ideal choice for faloodas. I was able to obtain a very decent rose syrup named Kai Lin, which performed great for this recipe; don’t forget to tell me if you have had experience with a different product on the comment page.
Falooda Recipe Ingredients
- Two tablespoons of basil seeds
- Vermicelli
- Hot water
- 500 milliliters whole milk
- three tablespoons sugar
- three tablespoons rose syrup (I adore the Kai lin genre)
- To garnish pistachio seeds and edible rose petals.
How to Make Falooda
- Allow for 20 minutes after adding enough boiling water to submerge the basil seeds. The basil seedlings will be gloopy after twenty minutes.
- Soak the vermicelli in hot water for 4 minutes. Remove the water.
- Bring the cream to a boil in a heavy-bottomed saucepan with rose syrup and the sugar.
- Allow the milk to settle.
- Two tablespoons of basil seeds and two to three tbsp vermicelli in a big glass. Add the chilled milk to finish it off.
- Pistachio seedlings and edible rose petals can be sprinkled on top.
- Ice cream is optional but greatly encouraged to go with falooda.
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