LoginPista Falooda Recipe
Pista falooda is a chilled layered dessert that is usually made during summer or as a special after meal dessert at home. This recipe has rich taste and it feels really good after a heavy meal. You can feel the milk and nuts nicely, but it is not too sweet at all. This recipe is made when something little different from the regular desserts is demanded at home.
This falooda is great for all falooda and pista lovers because the flavor comes through in every layer. The milk is lightly thick and flavored, the vermicelli gives a soft bite and the sabja seeds adds that mild crunch. It tastes too good with hot rice meal before, and then this as dessert. It is simple to put together once things are ready.
[feast_advanced_jump_to]About Pista Falooda
Pista Falooda is a popular Indian dessert that you will see in many restaurants and street shops. It is made by layering different ingredients in a tall glass so each spoon have many flavors together. The base is usually milk flavored with pista, and then it is layered with vermicelli, seeds and nuts.
The texture is one main reason why people like falooda so much. You get soft vermicelli, jelly like sabja seeds and creamy milk all at once. The ice cream slowly melts into the milk, making it more rich as you eat. The crushed pistachios also give a slight grainy feel which goes very well here.
This recipe have a mild and aromatic taste. It feels light when you eat it. The nuttiness from the pistachios mix nicely with the milk and sugar, and it give a balanced flavor that feels good. It also becomes little special because kids enjoy assembling the layers, so it turns into a fun thing to do together and not just about eating.
I make on holiday seasons or on times when everyone have time and is at home. It feels like a small treat without ordering anything from outside.
Pista Falooda Ingredients
- Milk - I used as the base for this recipe, it makes everything creamy and rich. Full fat milk works best, but toned milk also have good result if that is what you use.
- Sugar - I add to sweeten the milk and syrup, it balance the nutty pista flavor well. You can reduce the amount or use powdered sugar if you want it little less sweet.
- Vermicelli / falooda sev - I use fine vermicelli for layering, it give soft bite and make the falooda more filling.
- Sabja seeds - I soak this and add for texture and cooling effect. If you don't have it you can skip, but the falooda feels more complete with this added.
- Pistachios - I used both chopped and crushed, it is added for flavor, light crunch and also slight thickness in layers. You can use store bought pista powder or even mix with almonds or cashews.
- Pista essence - I add this for flavor and light green color in the milk. If essence is not preferred, you can add little more crushed pistachios instead.
- Ice cream - I used on top, it melts slowly into the falooda and makes it rich. Vanilla ice cream also works fine if pista is not there.
- Cherries - I use this only for garnish, it gives nice look on top. You can skip it or add any fruit piece you like.
Why This Recipe Works
- It is very easy dessert and does not need baking or complicated steps.
- This recipe gives good balance of creamy, crunchy and soft textures.
- Most things can be prepared earlier and assembled later without problem.
- It is cooling and light, so it feels good after spicy or heavy meals.
- You can change flavors and toppings easily based on taste.
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How to make Pista Falooda Step by Step
1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
2.Cook until soft. Rinse it well, drain and set aside.
3.Add sugar to a pan, add water and let it to boil. When it is sticky and is slightly thick switch off. Let it cool down then add pista essence. Mix well and set aside. Now our pista syrup is ready.
4.Boil milk,let it simmer for 15mins or until slightly thick,Switch off and set aside to cool.Add pista syrup and mix well.
5.Chill the pista milk. Soak sabja seeds in water, strain and set aside. Now take your serving glass, chill it for few minutes.
6.First add pista syrup, then add cooked vermicelli then add sabja
7.Now again add pista syrup then chopped nuts.
8.Then add crushed pistachios. Look at the beautiful layers. Now add prepared pista milk.
9.Finally add a scoop of pista icecream, garnish with chopped pistachios. Top it up with a cherry.
Serve chilled!
Expert Tips
- Chilling the milk - I always chill the pista milk well before assembling, it tastes much better when it is cold. I keep it in fridge for at least one hour.
- Cooking - I cook the vermicelli soft but not mushy. I rinse it with water so it does not stick together.
- Soaking sabja seeds - I soak sabja seeds properly until they swell fully. Half soaked seeds does not taste good in falooda.
- Layering - I usually add milk and syrup in between layers so flavor spreads evenly. This also make the glass look more nice.
- Sweetness - I taste the milk before assembling and adjust sugar if needed, because ice cream also add sweetness.
Serving and Storage
Serve them hot with nothing, actually this is best served chilled straight from the fridge. This goes well after a weekend lunch or during small get togethers. Store the leftover milk and toppings separately in fridge and use within a day. Do not store assembled falooda.
FAQS
1.Can I skip sabja seeds?
Yes you can skip it, but it gives a cooling feel and texture. If possible, try adding it once.
2.Can I make this in advance?
You can prepare milk, syrup and vermicelli earlier. Assemble only before serving.
3.Can I use vanilla ice cream?
Yes, vanilla ice cream works well and still tastes good with pista milk.
4.Is pista essence necessary?
Not really, it just boosts flavor. Crushed pistachios alone also works.
5.Can kids have this falooda?
Yes, it is mild and sweet. Just reduce sugar if needed for kids.
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📖 Recipe Card
Pista Falooda Recipe
Ingredients
- 1 cup milk
- ¼ cup sugar
- ¼ cup water
- 2 scoops pista ice cream
- a handful fine vermicelli
- 1 teaspoon sabja seeds
- 1 tablespoon pistachios chopped
- 2 teaspoon pistachios crushed
- few drops pista essence
- few cherries
Instructions
- Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
- Cook until soft. Rinse it well, drain and set aside.
- Add sugar to a pan, add water and let it to boil. When it is sticky and is slightly thick switch off.
- Let it cool down, then add pista essence. Mix well and set aside. Now our pista syrup is ready.
- Boil milk, let it simmer for 15mins or until slightly thick, Switch off and set aside to cool.
- Add pista syrup and mix well. Chill the pista milk.
- Soak sabja seeds in water, strain and set aside.
- Now take your serving glass, chill it for few mins.
- First add pista syrup, then add cooked vermicelli then add sabja.
- Now again add pista syrup then chopped nuts.
- Then add crushed pistachios. Look at the beautiful layers. Now add prepared pista milk.
- Finally add a scoop of pista ice cream, garnish with chopped pistachios.
- Top up Pista Falooda with a cherry and serve.
Notes
- Chilling the milk - I always chill the pista milk well before assembling, it tastes much better when it is cold. I keep it in fridge for at least one hour.
- Cooking - I cook the vermicelli soft but not mushy. I rinse it with water so it does not stick together.
- Soaking sabja seeds - I soak sabja seeds properly until they swell fully. Half soaked seeds does not taste good in falooda.
- Layering - I usually add milk and syrup in between layers so flavor spreads evenly. This also make the glass look more nice.
- Sweetness - I taste the milk before assembling and adjust sugar if needed, because ice cream also add sweetness.
Nutrition
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