Peach Falooda (Faluda) - An Indian 'Bubble Tea'

Indian falooda is a little known drink here in the US. It's a cross between a drink and a dessert. A milkshake of sorts. Traditionally, it's made with milk, some sugar, rose syrup, vermicelli noodles, basil seeds, a pinch of cardamon, a couple scoops of vanilla ice cream and chopped nuts as a garnish. If you are relatively new here to Food Wanderings, I try to avoid tree nuts due to allergies. Here I gave it my own seasonal twist?

The Indian falooda is a refreshing treat, common on the streets of Mumbai and elsewhere in India. It has uncanny similarities to the Vietnamese bubble tea. The basil seeds (native to India), once soaked, are very similar in texture to the tapioca pearls used in Vietnamese bubble tea. Chia and cress seeds come to mind as well, speaking of that same texture sensation. 

Falooda is originally Persian, but the Persian version is completely different. I like using coconut milk instead of milk from time to time. It's a super easy summer outdoor party drink and dessert. I make this ice cream, but instead, I swap the strawberries with peaches. You can also just buy ice cream at the store. This recipe literally takes minutes to make.

Peach Falooda (Faluda) - An Indian 'Bubble Tea'
makes 2 tall glasses

1 cup milk or coconut milk
2 large peaches, peeled, pitted and sliced or cubed*
2 tablespoons sugar or to taste
1-2 pinches of ground cardamon
1 tablespoon basil seeds**
1 nest of vermicelli noodles
4 scoops of peach or vanilla ice cream
Handful of unsalted almonds and pistachios (optional), chopped
Some ice cubes

1/4 cup or more of water for soaking

Pour a cup of milk or coconut milk into a blender. Add the peaches, cardamon and sugar and pulse until a smoothie consistency is reached.  Refrigerate.

Cover the basil seeds in water and let them soak. Meanwhile bring a small pot of water to a boil, reduce the heat and add the vermicelli nest. Cook for 2 minutes and drain.

Divide the basil seeds into scoop into two tall glasses as a bottom layer. Divide the vermicelli noodles and add into each glass on top of the basil seeds. Gently pour the refrigerated peach smoothie evenly into each glass. Add a couple of ice cubes and a couple of scoops of ice cream into each. Garnish with chopped pistachios and almonds, if not allergic, and serve.

Author's note:
*Peel, pit and slice/cube the peaches just before processing so they won't oxidize.
**Basil seeds, known as sabza or tukmaria, are found at the Indian and ethnic food grocers or online.