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Falooda

During our time doing markets and demos, we’ve had a few of you come up and tell us that you use our Rose Syrup to make an Indian dessert called Falooda. After doing some research, we decided to give it a try and we hope you feel inspired to try it for yourself for a unique and floral treat!



PREP: 15 MINS   //   YIELD: 2 SERVINGS
INGREDIENTS
2 tsp chia seeds
1.5 c milk
2 tbsp sugar
1 serving vermicelli noodles
| 2 tbsp @portlandsyrups Rose Syrup
| 2 scoops vanilla ice cream
| chopped pistachios and rose petals to garnish (optional)

DIRECTIONS

Soak chia seeds in a glass of water in the refrigerator for a couple hours or until seeds get gelatinous, then pour off any remaining water. In the meantime, heat milk and sugar to a boil then reduce to simmer for 5-7 minutes then refrigerate to cool. Cook vermicelli noodles according to package then once you drain the water off noodles, run under cool water and cut into approximately 1 inch pieces. Once the above steps are complete, you’re ready to assemble! This recipe makes two servings so get out two glasses and assemble each as stated below. Add a heaping tablespoon of chia seeds to the bottom of a glass, then add about 1/4 c of cooked vermicelli noodles, then add 1 tbsp Rose Syrup. Add in about 1/4-1/2 c sweetened milk then top with a scoop of ice cream. Top with garnishes if you desire and enjoy immediately!
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Traditionally Falooda is made with Basil Seeds but for the sake of making this recipe as assessable as possible, we used chia seeds as they offer a similar texture. Recipe is heavily adapted from https://spiceupthecurry.com/falooda-recipe/
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We love trying new things and making things based off of suggestions from all of you so keep ‘em coming and let us know in the comments below what recipe you’d like us to try!


 
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

INGREDIENTS: water, dried rose bud and petal, dried rose hip, cane sugar, citric acid. 

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