Milk: I prefer using full-fat milk for making this recipe because it has more nutritional energy per cup. However, you can also use skimmed milk if needed. In my opinion, drinks made with full-fat milk are more beneficial for overall health than those made with skimmed or low-fat milk.
Falooda Sev: I prepared falooda sev from cornstarch for a falooda milkshake, but if you don't have enough time to make it at home, you can alternatively use colored vermicelli.
Khoya: I prefer homemade khoya to store-bought versions because the taste of homemade khoya is superior. Using homemade ingredients is generally much better and tastier than store-bought options.
Jelly: This recipe can be used to achieve a desirable taste and color for jelly.
Basil Seeds: Traditionally added to falooda, ice cream, or milk drinks, these seeds are high in fiber and may offer health benefits.
Nuts: I used chopped almonds and pistachios in the falooda milkshake, but you can choose any nuts you prefer, such as walnuts or cashews.
Try out this recipe at home; I believe you won’t forget the taste of it!
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- 3 cups of full-fat milk
- 1-2 tbsp sugar
- 100g homemade khoya
- 1 pod of whole green cardamom
- 1 cup of jelly
- ½ cup homemade falooda sev
- 2 tbs rose syrup
- 2 tbsp, chopped almonds and pistachio
- 2-3 tbsp chia seeds
- To make this recipe, firstly we will prepare falooda sev, which is an important ingredient in this recipe. I’ve also shared the recipe on my blog; you can get the recipe by clicking the link from the ingredients list or in the description.
- Note: We will keep each ingredient in
the fridge before assembling so that all ingredients stay cool at the time of
serving. Secondly, we wouldn’t require more time to keep it in the fridge after
preparing a falooda milkshake.
- Additionally, as I've mentioned above, if you don’t feel like making it or due to time shortage,e then boil the vermicelli as per the packet instructions and keep it in the fridge until required.
- Soak the basil seeds in enough water for 10-15 minutes and keep in the fridge until required.d
- Coarsely chop the pistachio and almonds together
- Take out the khoya from the freezer as needed
- Take a saucepan and boil the ½ cup water and add 3 tbsp jelly and mix well until jelly powder is dissolved in the water
- Pour the jelly water into the pot/bowl and let it set for around an hour.
- Once the jelly gets set, cut the jelly into cubes
- Keep in the fridge until required
- Heat the milk in the saucepan, then add sugar and stir to combine well
- Keep on stirring by adding khoya and whole green cardamom
- Don’t crush the cardamom; we don’t require crushed cardamom in this recipe
- Keep mixing till everything is incorporated very well
- Turn off the flame and let it cool down
- Keep in the freezer for an hour so thatthe milk gets chilled very well
- Take 2 long-serving glasses
- Firstly, add rose syrup first then basil seeds,falooda sev, and jelly
- Add a little more basil seeds if you like, then pour prepared khoya milk into the glasses
- At this point can repeat the ingredients of your choice
- Finally, sprinkle some chopped nuts on top
- The Falooda milkshake is ready
- Keep in the fridge for 30 minutes furthermore
- Remember to stir the milkshake before drinking.
- Serve chilled and enjoy!
Have you any doubts about this blog kindly let me know
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