Indian Summer Falooda Float Recipe

Name: Indian Summer Falooda Float
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 scoops Haagen Dazs Pistachio Ice cream; 2-3 tablespoons Rooh Afza Rose syrup (from any Indian Grocery store); 1/2 cup 2% milk (cold); 1/2 cup chilled plain Seltzer; 1 tablespoon tukmaria (or chia seeds); 2 tablespoons confectioners sugar; 3 cups water; 1 /4 small bundle mung bean noodles; 2-3 pistachios, grated over a microplane; Can of whipped cream

Servings: persons

1-2 scoops Haagen Dazs Pistachio Ice cream
2-3 tablespoons Rooh Afza Rose syrup (from any Indian Grocery store)
1/2 cup 2% milk (cold)
1/2 cup chilled plain Seltzer
1 tablespoon tukmaria (or chia seeds)
2 tablespoons confectioners sugar
3 cups water
1 /4 small bundle mung bean noodles
2-3 pistachios, grated over a microplane
Can of whipped cream

1
Heat 2 cups of water and bring to a boil. Add the Mung bean noodles & allow to cook for ~ 5 minutes till soft. Strain & transfer the noodles into the remaining cup of cold water. Add the Tukmaria or chia seeds into the cold water along with the confectioners sugar. Stir and set aside for ~ 1/2 hr. The seeds will swell up and absorb most of the water. You will have way more than you need for just one serving.
2
To assemble the falooda float: Pour 2 tablespoons of the rose flavored syrup into a tall glass. Add the Ice cream.
3
Using a slotted spoon or a tea strainer, scoop the mung bean noodles and the seeds from the cold water. shake gently to let any excess water drip. and spoon about 2-3 tablespoons of basil seed and noodles over the ice cream.
4
Pour the cold milk & seltzer (adjust the proportion of the seltzer and milk as per your personal preference).
5
Add whipped cream over the float and garnish with the pistachios. Drizzle with extra rose syrup if you desire and slurp it up!.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-2 scoops Haagen Dazs Pistachio Ice cream, 2-3 tablespoons Rooh Afza Rose syrup (from any Indian Grocery store), 1/2 cup 2% milk (cold), 1/2 cup chilled plain Seltzer, and more.

Yes, Indian Summer Falooda Float falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Summer Falooda Float

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