Thursday, August 14, 2014

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.

18 comments :

  1. That looks divine! Something I would love to taste.

    Cheers,

    Rosa

    ReplyDelete
  2. Wow. This is beautiful. It's not often I stumble upon a blog with a recipe that I honestly have NEVER heard of. I love that. Thanks for the gorgeous and informative recipe!!!

    ReplyDelete
  3. Ohmygoodness but that is lovely! I've never heard of faluda nor have I heard of basil seeds in a drink. I may just have to try this!

    ReplyDelete
  4. This look beautiful! I am very intrigued! Love the flavor profile!

    ReplyDelete
  5. Indian bubble tea?I am intrigued! It looks delicious! Especially with those peaches!

    ReplyDelete
  6. Ok I am very intrigued and am ready to make this! First I need to buy the noodles, but I really want to make this tea.

    ReplyDelete
  7. I'm so intrigued by bubble tea. I've been wanting to try it forever!

    ReplyDelete
  8. Looks like the Indian cousin to Taiwanese bubble tea. I'm going to try this with chia seeds and mango.

    ReplyDelete
    Replies
    1. Hi Evan, I never had Taiwanese bubble tea, but had the Vietnamese version. I guess they are all related one way or another. :)

      Delete
  9. I tasted falooda in Tel Aviv''s Levinsky market,but from a Iran born seller,who told me falooda comes from there. The falooda that I tasted was far too sweet,so did not really care for it,but I am sure yours is much better!

    ReplyDelete
    Replies
    1. haha Jael. I know what you mean exactly. I mentioned it here but didn't elaborate too much. I think the simple syrup together with the rose or orange blossom syrup makes the Persian version oozingly sweet. My Indian version is completely different. The original Indian one with rose syrup will be much sweeter.

      Delete
  10. This looks perfect for summer! Super refreshing :)

    ReplyDelete
  11. What an interesting combination of ingredients. I've never heard of using basil seeds before so that definitely intrigues me, as do the vermicelli noodles. I'd love to give this a try. It looks delicious!
    Renee - Kudos Kitchen

    ReplyDelete
  12. I love this combination of ingredients! I've never heard of basil seeds, and now I'm curious to try them - Mostly because I'm a sucker for basil anything. This drink looks delicious and your photos are phenomenal!

    ReplyDelete
  13. Absolutely exquisite... I really like exotic things like this!

    ReplyDelete
  14. This looks so good! My husband loves Falooda.... I will have to try this peach version this coming summer!

    ReplyDelete
  15. I had no idea! I love bubble tea, and I can't wait to try it's Indian cousin!

    ReplyDelete