Thursday, 27 February 2014


  Faluda (Serves 4)
10ml china grass powder to be cooked in 250ml water (optional)
30ml takmaria (basil seeds) soaked in 250ml water
1l fat free milk (chilled)
5ml cardamom powder
4 sachets of sweetener (or sugar to taste)
2-3 drops of food colour
5ml rose syrup
125ml boiled and chopped vermicelli (optional)
  1. Pour the water into a small saucepan and mix in the chine grass powder, and heat on the stove till it thickens—quickly pour into a bowl and allow to set in the fridge (45minutes)
  2. Once set, remove and grate
  3. Place the takmaria in a bowl with about 250ml water; within minutes it starts to swell up and once swollen they look like tadpoles. They have no taste at all
  4. Pour the milk into a large bowl and add the cardamom, sweetener, food colour, rose syrup and using a whisk-whisk the mixture till it starts frothing
  5. Now add the takmaria, vermicelli and the grated china grass and stir and chill
  6. Stir before pouring into glasses and a dollop of ice cream before serving

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