13 May


Hi , welcome to summers and the heat. The season of icecreams ,juices and cold drinks. The temperatures are skyrocketing and even with 24 hrs ac everyone is talking about how hot it is. And iam sitting here thinking about india and missing everyone at home …..and all the summer tropical fruits available at this time.This post is dedicated to my mother  (one of the most important person in my life ). lucky are those who are nearer to their loved ones in one’s birthland.

                       Coming back to the recipie , this is one of the best recipies of my mom. However hard i try i cant get the same taste and flavour .



  There are two types of falooda. One is a beverage made of tapioca pearls,vermicilli and ice cream  and the other is like a pannacotta made with chinagrass. Come Ramzan mom makes this at the time of iftiyar.  I have so many childhood memories attached with this sweet dish.

China grass is more commonly known as agar agar. which is a vegetable gelatine derived from seaweeds. Its used as a quick setting base for many desserts in asia. It will set without refrigeration and not melt down to tropical heat. It can also be used as a finishing glaze.


falooda is a traditional dessert made in many indian homes  that is very easy to make.Their are different variations to this can be made by adding chocolate,various  essences, icecreams,jellys  or fruits to make it even more delicious. But this tastes perfect and can be had as it is…This is the way my mom used to make. 

cooking time :20 minutes              serves ;6

  • 1 litre milk
  • 1 packet china grass/ agar agar (10 gms)
  • 10 tbsp sugar
  • Roohhafza
  • rose essence / vanilla essence
  • almonds for garnishing
 soak the china grass in water for half an hour. Then drain the excess water and grind the china grass to a fine paste. Then boil 1 litre milk in a pan and bring to a boil, reduce the heat and cook till the quantity of milk reduces to half. It must be lightish yellow in colour or you can use condensed milk. Meanwhile cook china grass with 1 cup of water ,essence in another pan till it completely dissolves. Then add sugar to this and mix well. Remove from flame and add milk. Mix well and pour the liquid into any bowl according to your choice.Mix 1 tsp of roohhafza . The liquid will solidify on reaching the room temperature. Refrigerate for at least 10 minutes and cut into shapes. Serve cold. garnished with silvers of almonds.
Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


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  1. Mewa Kesar Falooda-Kulfi | Femmehavenn - June 7, 2013

    […] FALOODA (chinagrass) (mykitchette.wordpress.com) […]

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