Last time while on vacation, on our way back home after a visit to the then-new Hi Lite mall on the NH Bypass Calicut, we stopped by an eatery just at entering Tirur town. The big restaurant had put up banners about their falooda and from the crowd inside the restaurant, we noticed that majority of them were dropping in just to have it. Seeing that, my sister and I had already decided that we would order it after having our dinner.
So when the time came, we asked them for their normal falooda and “Black Beauty Falooda”. Yes, the name was really intriguing, we wanted to see what it was. In a tall glass, it was chocolate overload. The milk used had chocolate, there were bites of chocolate chips, with intermittent bites of crunchy cornflakes, dry fruits and nuts along with the large scoop of vanilla icecream, generously laced with chocolate syrup. The falooda did not miss the usual ingredients of sev and puffed basil seeds. Altogether it was really good.
This was just an attempt to recreate the taste and Alhamdulillah, it almost matched. The whole trick is to ensure that the milk is really really cold so that the cornflakes and the nuts don’t turn soggy. Once you layer up everything, mix up the whole thing with a tall spoon and enjoy! It is totally a meal in itself, so even if you skip lunch or dinner for it, you won’t regret! 😉
Love falooda? Here are some varieties on the blog:
Kulfi Falooda – my favorite!
Posted on this day:
2013: Sago Payasam
2015: Badusha/ Balushahi
- 25 gm falooda sev
- 1 tbsp basil seeds tukmalinga/ sabja, soaked in 1/4 cup water for 15 minutes
- 500 ml cold milk
- 3 tbsp drinking chocolate
- 3 tbsp sugar
- 6 tbsp cornflakes
- 3 tbsp cashew-nuts
- 3 tbsp tutti frutti
- 3 large scoops ice cream
- Chocolate sauce as required
- Cook the falooda sev and drain. Wash nicely for the strands to stay separate. Cool completely.
- Combine the milk, chocolate powder and sugar and mix well.
- Take three tall glasses for layering. Put some chocolate sauce at the rim so that it floats down into the glass.
- Divide the sev into the three glasses equally.
- Next top with the puffed up basil seeds, then with cornflakes, cashewnuts and tutti fruti.
- Slowly pour the cold chocolate mixture on top, equally into three glasses.
- Top with the scoop of ice cream and put more chocolate sauce on top.
- Serve immediately and enjoy!