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MASAL VADAI/PARUPPU VADAI
TEA KADAI MASAL VADAI

    What is the difference between a Paruppu Vadai & a Masal Vadai?  I have always thought that both were the same.  But my premonition changed in my later years.  It was my husband who cleared my doubts, but he wasn't sure about the difference in the ingredients added into a Paruppu Vadai or a Masal Vadai. But I have always wondered when a wonderful aroma unique to Vadais emanate from the street side Tea Kadais.  Tea Kadais(stalls) have some secret ingredient or a trick which literally makes Vadais aromatic, crisp & tasty.

    Long forgotten and left alone with the so-called Tea Kadai Oosi Pona(stale) Vadais & the Kaakka(Crow) Story popularized by Actor-comedian Vivek.  I never ever gave a second thought towards this recipe.  But when I saw a video of Masal Vadai recipe by Mrs.Revathy Shanmugam, I immediately got into action.  And revelations of the ingredients what makes it unique and out of the box idea of the addition of spices like Cinnamon, Fennel Seeds and herbs like Mint & Coriander impressed me to the core. And I knew even before making it that it's going to be as good as a Tea Kadai Masal Vadai.  And it proved damn true to the lore.

    What's special about this recipe from Revathy Shanmugam is, it is down to earth as the person herself.  And the catchy explanations she gives about buying a Vadai or two from the roadside Tea Kadai, to eat it as a side dish for a packed lunch and the smell of Masal Vadais emanating from the tea shop made me feel too close to my heart & thoughts. Along with her simple tricks to get Vadais crispy also helped me get perfect Tea Kadai Masal Vadais.  Now, I don't have to wait to be in CBE, to get a good bite of Tea Kadai Masal Vadai.

     Vadais are commonly prepared with a variety of Lentils.  Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals  What makes Masal Vadai unique from Paruppu Vadai is the addition of aromatic spices & herbs in it. Some recipes even call for using Peas Paruppu(Yellow Split Peas) instead of Bengal Gram Dhal while making Masal Vadai. It is commonly seasoned with Onions, Green Chillies & deep-fried until crisp.  Masal Vadai mark its popularity due to their mild flavour from the lentils, with an extra note of spices & herbs and its excellent crispy texture. Masal Vadai goes well with Coconut Chutney. 

    It is one default street side snack sold in most of the roadside Tea Stalls, eateries & restaurants in South India & we can see a number of Mamak Shops & Indian Curry Houses in Malaysia & Singapore selling these Vadais.  Masal Vadai serves best as a Tea Time Snack, hot & crispy Masal Vadai with a hot cup of Coffee/Tea is one best thing on a rainy day. Or simply serve it as a side dish for Lunch- one best combination to go along with Rice & Sambar/Rasam/Curd. Masal Vadai serves best to be served as one dish in an elaborate Vazhaiyilai Virundhu.

For more VADAI RECIPES, Click here...


Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low- Medium
Difficulty - Easy
Yields - 20 -25 Masal Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 1-11/2 Hours.
Cooking Time - 15-20 Minutes.


HOW TO MAKE TEA KADAI MASAL VADAI

MASAL VADAI/PARUPPU VADAI
TEA KADAI MASAL VADAI

 

INGREDIENTS :

Bengal Gram Dhal - 1 Cup
Dry Red Chillies - 2 Nos.
Cinnamon - 1 cm Piece
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Onions - 2 Nos.
Garlic - 2-3 Cloves
Green Chillies -2 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Mint Leaves - Few
Salt - To Taste
Oil - For Deep Frying

 

METHOD:

  • Wash and Soak Bengal Gram Dhal for 1-11/2 Hours.
  • Drain the after 11/2 hours and leave the dhal in colander for a few minutes to drain well.
  • Remove a handful of soaked Bengal Gram Dhal & keep is aside. 
  • Then grind it along with Dry Chillies, Cinnamon, Fennel Seeds and Asafoetida.
  • Grind it into a coarse mixture.
  • Add a few teaspoons of water, if needed(while grinding).
  • Crush the Garlic pods with skin on & leave it aside.
  • To the ground mixture, add finely chopped Onions, Green Chillies, Curry Leaves & crushed Garlic Pods.
  • Add finely chopped Mint Leaves and Coriander Leaves.
  • Now add the soaked Bengal Gram Dhal(left aside) along with salt and mix well.
  • Heat oil in a pan.
  • Let the oil smoke off and then reduce the flame to medium-low.
  • Take lemon sized Masal Vadai mix and flatten them with your hands.
  • Drop the shaped Masal Vadai mix into the hot oil and deep-fry them on a medium-low flame until they turn into golden brown colour.
  • Drain the Masal Vadai on paper towels.
  • Serve Masal Vadai hot with Coconut Chutney or any other chutney of your choice.
  • Masal Vadai goes well along with hot-hot Coffee or Tea. 

 
MASAL VADAI/PARUPPU VADAI
TEA KADAI MASAL VADAI

NOTES:

  • Adding spices like Cinnamon & Fennel Seeds and herbs like Mint & Coriander leaves gives a wonderful aroma, flavour & taste unique to this Masal Vadai.
  • Adjust the amount of Spices to suit your spice level & preference.
  • Shallots adds an extra note taste to this Masal Vadai.  Can substitute Onions with Shallots.
  • Soak the Dhal for not more than 11/2 hours.
  • Soaking for a long time will make the Vadais absorb a lot of oil.
  • Drain the dhal and grind them into a coarse mixture, to yield crispy texture.
  • Deep fry the Masal Vadais on a medium-low flame until it turns into light golden brown in colour.
  • Deep frying on a medium flame also helps you get crispy Masal Vadais.




DHAL CURRY
ANDHRA STYLE TOMATO PAPPU


    Anything in the name of Paruppu is devoured heads down at home. Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal  Though it looked quite similar to Thalicha Paruppu Recipe which is a family favourite, the spices used in Andhra Tomato Pappu with the addition of extra Tomatoes gave a wonderful flavour & taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Tomatoes, the recipe gets to be known as Tomato Pappu.

      Tomato Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Tomato Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Cooked Dhal is mashed & then it is mildly seasoned with Onions, Garlic & Tomatoes & then the dhal is tempered with spices which gives additional notes of flavours to this dish.

    I usually cook Dhal in a Pressure Cooker which makes the cooking faster. And all the more it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Tomato Pappu.


For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...


HOW TO COOK TOMATO TUVAR DHAL - ANDHRA STYLE TOMATO PAPPU

DHAL CURRY
ANDHRA STYLE TOMATO PAPPU

INGREDIENTS:

For Cooking the Dhal:

Tuvar Dhal - 1/2 Cup
Water - 2 Cups
Tamarind -  a small Piece 
Oil - 2 Teaspoons

 

To Sauté:

Oil - 2 Teaspoons
Mustard Seeds - 1/2 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Shallots - 5-6 Nos.
Garlic - 2 Cloves
Green Chillies - 2-3 Nos.
Tomato - 2 Nos.
Water - 1/2 Cup
Salt - To Taste

For Final Tempering:

Ghee - 2 Teaspoons
Cumin Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Turmeric Powder -  1/4 Teaspoon
Red Chilli Powder - 1/2 Teaspoon

For Garnishing:

Coriander Leaves

 

METHOD:

To Cook the Tuvar Dhal:

In a Sauce Pan:

  • Wash the Dhal twice or thrice or until water runs clear.
  • Soak Tuvar Dhal in ample of water for about 20-30 Minutes(Optional).
  • Once soaked drain & discard the water used for soaking.
  • Pour about 2 Cups of Water in a saucepan and allow it to boil.
  • Add 1/2 a cup of Tuvar Dhal along with a small piece of Tamarind to the water and give a quick stir.
  • Let it boil.
  • Once it starts to boil, reduce the flame and cover the saucepan.
  • Stir the Dhal occasionally and ensure that the Dhal is evenly cooked.
  • Can add more water if required.
  • Ensure that the Dhal doesn't get burnt at the bottom.
  • Once cooked, switch off the flame and keep it aside.
  • We need a slightly overcooked Dhal for this Tomato Pappu recipe.
  • Mash the Tuvar Dhal and keep it aside.

In a Pressure Cooker:

  • Wash the Dhal twice or thrice or until water runs clear.
  • Pour about 11/2 Cups of Water to 1/2 a cup of Tuvar Dhal.  
  • Add a small piece of Tamarind to the above and give a quick stir.
  • Place the bowl inside the Pressure Cooker.
  • Fix the gasket inside the lid and cover the pressure cooker.
  • Begin cooking under pressure over high heat for a Whistle or two.
  • Then lower the flame and cook for another 2 or 3 whistles.
  • Switch off the flame and wait for the pressure to release.
  • Once the pressure is totally released, open the lid and remove the bowl with cooked dhal from the pressure cooker.
  • Mash the Tuvar Dhal and keep it aside. 

For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
 

FOR TOMATO PAPPU:

DHAL CURRY
ANDHRA STYLE TOMATO PAPPU

 

For Seasoning the Dhal:

  • Wash the Garlic with skin on.
  • Pound the Garlic cloves slightly and keep it aside
  • Heat Oil in a Pan, splutter Mustard Seeds & Cumin Seeds(let the flame be at low).
  • Immediately add finely chopped Shallots, pound Garlic, Green Chillies slit into two and sauté until Shallots turn translucent.
  • Add finely chopped Tomatoes and sauté until tomatoes turn soft & cooked.
  • Cook on a low flame until oil separates from the mix.
  • Now add mashed Tuvar Dhal and give a quick stir.
  • Pour about 1/2 a cup of Water along with a dash of Salt.
  • Let it cook on a medium-low flame for about 7-10 Minutes.
  • Garnish the Dhal with finely chopped Coriander Leaves and immediately switch off the flame. 

For Tempering Tomato Pappu:

  • Heat Ghee in a separate Pan, splutter Cumin Seeds, Fenugreek Seeds, Dry Red Chillies & Curry Leaves in it.  Let the flame be at low.
  • Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
  • Give a quick stir and let it get roasted in the heat.
  • Pour the tempering into the Cooked Dhal and mix well.
  • Serve Tomato Pappu hot with Rice and a hearty drizzle of Ghee.

For HOME-MADE GHEE RECIPE, Click here...

 

NOTES:

  • Andhra Style Tomato Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
  • Can make the same recipe with Yellow Moong Dhal too.
  • Cook the Dhal accordingly.
  • Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
  • Cook the Dhal well and mash it up before adding it along with the Seasoning or cook the Dhal Al dente to suit your preference.
  • Adjust the consistency of Tomato Pappu to suit your preference.

    SWEET COCONUT MILK
SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

    I know two beautiful people who can write off their will for this heavenly Combo - Appam & Sweetened Coconut Milk.  One is my MIL and the other person is my friend Santhini.  I learnt that Santhini loves this combo during one of her visits.  I had made Appam, Chicken Curry & Stew.  But she asked whether I can make Sweetened Coconut Milk for her and serve Appam with Brown Sugar.  Since then, whenever possible I try to make this combo when she visits us.  Santhini, this is a long pending recipe for you.


 

APPAM
KARIKKU APPAM - TENDER COCONUT APPAM

    Appam is one favourite dish among Malayalees.  Right from a Breakfast scene to an elaborate party scene you can see an Appam served in the menu.  So is the love for an Appam for Keralites.  Needless to say it serves as a default Breakfast Menu on a Christmas & Easter day, in most of the Kerala Christian Households.  Mostly served along with the ever knotted combo of Stew or an Egg Curry with Coconut Milk or any vegetarian/non-vegetarian side dishes of your choice.  Or simply serve it along with Red Coconut Chutney, sweetened Coconut Milk or with Sugar/Brown Sugar. Some even serve Appam along with Steamed Bananas/Nendhra Pazham Puzhungiyathu  The Side dishes served along with an Appam gets vivid with taste & preferences.

TEA TIME SNACK
BALL - A QUICK EVENING SNACK

    All these years, I was pondering through the web to find a similar dish in vain.  So I am getting into a conclusion that, this so-called BALL RECIPE is a family snack, solely owned by the Anjilamoottil alias Kanjiraparambil Family.  Though I have seen a similar recipe with Rice Flour & Coconut, a dish called Orotti, which is popular in Kanyakumari & Sri Lanka, where they call it as Pol Roti, this Ball recipe is something different from Orotti, as such.  If at all, anybody reading this recipe has already known about a recipe similar to this, hi-five!!!

    Well, it was during my initial days in my in-laws house(just after marriage... new Daughter-in-law, in an all new atmosphere... Scenario). One evening, my MIL & her sister Pearly(Aunty) asked me whether I've eaten a BALL? They said it is a snack made with Flour, Coconut & Sugar.  Okaaay... I thought it should be like those Coconut Balls they sell in Bakeries(Sun Star, Krishna Bakery etc.)  But the expression in my BIL's face confused me.  He said, wait... you are going to have a surprise.  All set and when the Ball was served, I was totally taken aback.  First, It was nowhere in the shape of a Ball, then what I guessed it to be something like the Coconut Ball, no it was not like that too.  Now, my BIL gave an all- knowing smile. Anyway, it was some inside joke within us, a joke between the daughter-in-law & the son-in-law of the family.  

    But, I should say this snack has been a frequented one in the family and my husband loves it to the core.  My MIL says, he used to stuff his pockets with this snack, while going to school. My MIL makes this for his lunch I suppose & my husband happily fills up his pockets & finishes if off even before he reaches the bus stand.  Whatsoever, this happens to be one snack loved by my kids too.  So presenting an all new tea time snack, a nadan palaharam from our own household - "THE BALL." I am writing this recipe with the thought, that the future generation of the family can remember & use this recipe at some point of time.

    Ball is a quick & simple snack which could be easily incorporated within minutes & with ingredients nothing fancy or intricate... And all the more, a healthy snack too.  It is a pancake like snack made with Whole Wheat flour, grated Coconut & Sugar. It clearly falls in between a Pancake & an Adai. These ingredients are mixed along with water.  What we need is a slightly loose dough(gooey-like) & not a batter here. But the trick is when the ratio of the Flour & water are perfect, the dough doesn't stick onto your hands & becomes easy to handle.  Then, we need to simply spread it out on a heated griddle/tawa and cook it on a low flame until both the sides turn crisp & into golden brown.  Serve it with hot Coffee/Tea as an Evening Snack, can be eaten for Breakfast too.

 

For KERALA NADAN PALAHARAM RECIPES, click here...

 

Recipe Type - Cookies, Snacks 

Difficulty - Easy 

Yields - 2 Medium-sized Balls(size of a Chapati)

Author - SM

 

Preparation Time - 5 Minutes

Cooking Time - 7- 10 Minutes for 1 Ball

 

 

For more SNACKS &  SAVOURIES, click here... 

 

 

HOW TO MAKE BALL - A QUICK EVENING SNACK

 

TEA TIME SNACK
BALL - A QUICK EVENING SNACK

 

INGREDIENTS:

Whole Wheat Flour(Aatta) - 2 Cups
Grated Coconut - 3/4 Cup
Sugar - 6 Tablespoons
Water - 2 Cups(Approximately)
Coconut Oil - 2 Tbspn

 

METHOD:

  • In a wide bowl, add Whole Wheat Flour, Sugar, grated Coconut & give a quick stir. 
  • Now, gradually pour in about 2 Cups of Water & make a dough out of it.
  • The dough should be slightly gooey-like.  
  • Perfect ratio of Water & Flour gives you a non-stick dough. (the dough doesn't stick to your hands & would be easy to handle).
  • Meanwhile, heat a griddle or a tawa, smear a bit of coconut oil on it
  • Once heated, reduce the flame to low.
  • Gently scoop out a handful of the gooey-like dough & spread it on the hot tawa with your hands.
  • Spread the dough it into a wide circle, as big as a Chapati.
  • Trust me, the dough helps your hands from the heat.
  • Cook this on a low flame for a few minutes & then flip the Ball.
  • Cook on the other side of the Ball, until it turns into golden brown.
  • This Ball is usually served as an evening Snack.
  • Serve Ball hot, along with Tea/Coffee.  Can be eaten for Breakfast too.

 

TEA TIME SNACK
BALL - A QUICK EVENING SNACK

NOTES:

  • Let me take the credit of perfecting The Flour Water Ratio(1:1) for this Ball Recipe.
  • I couldn't get the precise measurements from my MIL(one of the co-founder of this Ball recipe).
  • Adjust the amount of Sugar to suit your sweet preference.
  • The quantity mentioned yields you with two medium-sized(Chapati like) Balls.
  • Smear the Griddle/tawa with Coconut Oil and spread the dough evenly on top of it with your hands.  Let the flame be at very low at this point.
  • Then can increase the flame to medium-low & cook the Ball.
  • Can drizzle a few teaspoons of Coconut Oil, if preferred.  But I personally do not do so.




FALOODA DRINK
FALOODA


    Falooda, this recipe is what I have eaten it as Falooda.  My recent mishap with understanding Falooda as the one & only Falooda Drink & the story of  Kulfi Falooda.... Anyway, I have always loved to order Falooda and the last time I ate it was in Cochin in 2018.  A tall glass of Falooda layered with Rose Syrup, Sabja Seeds in Milk based concoction, a few slices of Kulfi & garnished with copious amount of Nuts & more nuts. This tall glass of Falooda even made me skip my dinner and skipping a meal when in India is a big taboo according to me.  The reason being, it would be the only time we would get a chance to succumb to our cravings with local delicacies.  But this Falooda made me so full & satiated.

    A Falooda recipe has taken its twists & turns and is catered in numerous versions with whims & fancies, it is one special Indian cold drink which masquerades itself as a Dessert too. This Falooda recipe is served as a cold drink layered with Rose Syrup, Sabja Seeds, Falooda Sev/Vermicelli, a thick milk base - sometimes Rose milk or sometimes a sweet thick concoction of Milk & sugar, some recipes even serve it with Rabri/Rabdi.  This tall glass of cold drink can be served chilled topped with a hearty dollop of Ice cream/Kulfi.  Garnishing Falooda also goes with the whims & fancies - you can garnish it with chopped nuts, dry fruits, fresh fruits, jelly, honey, saffron, rose petals etc., & etc.,

FALOODA DRINK
FALOODA

    What is the difference between a Kulfi Falooda and a Falooda recipe is that, the Kulfi Falooda is more or less like a dessert which you can scoop out at eat.  Whereas this Falooda is a cold drink with a flavoured Milk base.  Whatsoever a Falooda recipe should be sinfully rich, decadent and utterly delicious. See... who is explaining the difference between both the recipes.  Haa!!! Mistakes happen paa... and it is from where we learn too...

    In this Falooda recipe, I have made it with Rose Milk base and have served it with Kulfi instead of Ice cream.  

For KULFI FALOODA RECIPE, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

 

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

 

For more INDIAN SWEETS, click here...

 

LAYERS IN FALOODA DRINK

FALOODA DRINK
FALOODA

 

We need the following items to make a Falooda Drink:

  • ROSE SYRUP
  • FALOODA SEV
  • SABJA SEEDS
  • SWEETENED MILK BASE/ROSE MILK/RABRI/RABDI
  • KULFI/ICE CREAM
  • NUTS FOR GARNISHING

ROSE SYRUP:

SYRUP
ROSE SYRUP

    First we would need a Rose Syrup to drizzle all over the base & the Rose Syrup gives a wonderful colour & flavour to this drink. You can use this Rose Syrup to make Rose Milk base. 

 

FALOODA SEV -  

FALOODA
FALOODA SEV

 

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the  integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it.  And my son was like, why don't you make it from scratch.  Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe.  One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

 

SABJA SEEDS - 

SWEET BASIL SEEDS
SABJA SEEDS


     The next ingredient we need are the Sabja Seeds/Sweet Basil Seeds/Tukhmaria.  A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.  Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible. 

 

MILK BASE - The milk base needed for Falooda drink can be a simple milk & sugar based concoction or, we can get experimental by

ROSE MILK
RABRI/RABDI
VERMICELLI/SEMIYA PAYASAM

  • ROSE MILK: Making the Base with Rose Milk/Bandung.
  • RABRI/RABDI: Then if you love to serve Falooda in its utter rich version, then it would be perfect to serve it with Rabri/Rabdi. 
  • VERMICELLI PAYASAM:  Or, if you already have Vermicelli Payasam simply add is a base with other ingredients & there you are with a delicious Milk base & here you can also skip making Falooda Sev/Vermicelli.
  • SWEETENED MILK: Yet another quick-fix version would be to simply mix milk & condensed milk for the Milk base.

 

ICE CREAM/KULFI - Some Falooda Drink recipes are served topped with a big scoop of Ice Cream or with slices of Kulfi in it.  But serving with Ice cream/kulfi are purely optional. 

For more KULFI RECIPES, click here

NUTS - Serve Falooda garnished heartily with chopped nuts of your choice.  I have used finely chopped Cashew Nuts, Almonds & Pistachios.  

GARNISHING - You can get easy with the choice of garnishing a Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Falooda with dry fruits, cut fresh fruits, jelly etc.,  

     Once all the items are ready, it is time to serve it.  Falooda is a cold drink served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds) in a Milk Base, & served topped with Ice Cream/Kulfi and garnished with nuts or dry fruits.

HOW TO MAKE FALOODA

FALOODA DRINK
FALOODA

INGREDIENTS:

For Falooda:

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

Rose Milk/Sweetened Milk/Rabri/Rabdi - 1 Cup

 

For Toppings:

Kulfi - 1 No.(medium Sized) 

or 

Ice Cream - a Scoop

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)


METHOD:

  • First, take a tall glass for serving Falooda.
  • Chill the glass leaving it in the freezer for about 5-10 minutes(Optional).
  • Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass.
  • Add a few teaspoons of Sabja Seeds over it.
  • Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
  • Gently pour in the Rose Milk/Sweetened Milk/Rabri/Rabdi.
  • Place a Kulfi over the above ingredients.  Can cut the Kulfi into Slices of 2 or 4.
  • Alternatively can serve it with a scoop of Ice cream.
  • Now, drizzle some more Rose Syrup over the ingredients.
  • Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
  • Serve Falooda chilled, immediately. 

 
FALOODA DRINK
FALOODA

NOTES:

  • For sweetened Milk Base, can simply blend Milk(Boiled & chilled) along with Condensed Milk and use it as a Milk base.
  • I have added Vermicelli/Semiya in this recipe instead of Falooda Sev.  Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
  • This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
  • Adjust the amount of Rose Syrup to suit your preference.
  • Garnish Falooda with your choice of Nuts or dry fruits.
  • Can serve Falooda with fresh fruits/jelly.


 




FALOODA
KULFI FALOODA

    When my son asked for Kulfi Falooda, what I had in mind was the Falooda drink which I had always known as Falooda, nothing otherwise.  So I made a tall glass of Kulfi Falooda in my terms with all the toppings, garnishing and Kulfi in it.  The way both my kids looked at me, made me sure something was wrong.  They said, this is not Kulfi Falooda!!! Me & my street food knowledge, it sucks!!! The reason behind is my one strict appicer, my Mom who never approves of outside food, more for hygiene reasons, says you will fall sick, would get stomach problems, indigestion, the plates & spoons are never cleaned properly, they use tap water while making Coconut Chutney etc., & etc., Though true... the experience of street food... no matter what, it is totally missed during my childhood.

    Well, both my kids came for my rescue & my husband was like u eh?!!!  In recent years(before the Pandemic) both had been travelling to India on their own and their expeditions trying out new and local delicacies have taken their knowledge of Indian street food to next level.  The first batch of Kulfi Falooda was made by son, though I had made all the things needed for the same,

  • KULFI
  • ROSE SYRUP
  • FALOODA SEV
  • SABJA SEEDS
  • NUTS FOR GARNISHING

Once he made it, there I was with an expression, Ivvaluvu thaana?!!!(Is that all it is?!!!)  

FALOODA
KULFI FALOODA

I had made each item required to make Kulfi Falooda. 

KULFI - First I made Malai Kulfi as per my Son's recipe - a quick fix Kulfi.  Make Kulfi from scratch or simply use store-bought/ready-made Kulfi for this recipe.

For KULFI RECIPES, click here...

ROSE SYRUP - Then what I wanted was Rose Syrup to drizzle all over the Kulfi Falooda.  And the Rose Syrup gives a wonderful colour & flavour to this dish.

 

SYRUP
ROSE SYRUP

      In search for a perfect Rose Syrup, I landed up having 3 random bottles of Rose Syrup, which was actually a Rose flavoured, brightly pink coloured Rose Essence, with no Sugar Syrup base, which is commonly used to make Bandung locally.  I converted this Rose flavoured base into a Rose Syrup by cooking it along with Sugar Syrup.

FALOODA SEV -  

FALOODA
FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the  integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it.  And my son was like, why don't you make it from scratch.  Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe.  One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS -  The next ingredient was the Sabja Seeds/Sweet Basil Seeds/Tukhmaria.  A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.  

SWEET BASIL SEEDS
SWEET BASIL SEEDS/SABJA SEEDS

    Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.

NUTS - Serve Kulfi Falooda garnished heartily with chopped nuts of your choice.  I have used finely chopped Cashew Nuts, Almonds & Pistachios.  

GARNISHING - You can get easy with the choice of garnishing a Kulfi Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Kulfi Falooda with dry fruits, cut fresh fruits, jelly etc.,   Some even go to the extent of serving Kulfi Falooda with Rabri/Rabdi.

     Once all the items are ready, it is time to serve it.  Kulfi Falooda is nothing but a frozen dessert served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds), Kulfi and garnished with nuts or dry fruits.

     Whatsoever, a rich & decadent Dessert, sinfully rich & delicious.  After all it found its way into Indian Cuisine during the Mogul Empire.  So needless to say it need to be sinfully rich & delectable.  Though a dessert which found its origin in Shiraz in Persia(Iran), Oh, Oh, athu Persiennu Vannatha (which colloquially means it's something from a foreign country), it has become a popular frozen dessert all over India, Pakistan, Bangladesh & Nepal.  It has its regional variations & versions whatsoever. Falooda is popular in various countries.  It is also popular in Iraq, it is even found in Mauritius, South Africa, Thailand & Taiwan with its unique ingredients, recipe & name.

For KULFI RECIPES, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

 

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

 

For more INDIAN SWEETS, click here...



HOW TO MAKE KULFI FALOODA

FALOODA
KULFI FALOODA

INGREDIENTS:

For Kulfi Falooda:

Kulfi - 1 No.(medium Sized)

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

 

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)


METHOD:

  • First, take a bowl, cup or a glass for serving Kulfi Falooda.
  • Chill the serving bowl/glass leaving it in the freezer for about 5-10 minutes(Optional).
  • Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass/bowl.
  • Add a few teaspoons of Sabja Seeds over it.
  • Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
  • Place a Kulfi over the above ingredients.  Can cut the Kulfi into Slices of 2 or 4.
  • Now, drizzle some more Rose Syrup over the ingredients.
  • Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
  • Serve Kulfi Falooda chilled, immediately. 
FALOODA
KULFI FALOODA

NOTES:

  • I have added Vermicelli/Semiya in this recipe.  Can use Falooda Sev.  Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
  • This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
  • Adjust the amount of Rose Syrup to suit your preference.
  • Garnish Kulfi Falooda with your choice of Nuts or dry fruits.
  • Can serve Kulfi Falooda with fresh fruits/jelly.
  • Covert it into Rabri Falooda by adding Rabri/Rabdi into it.
  • Make Mango Kulfi and add a few pieces of fresh Mangoes for yet another delicacy Mango Kulfi Falooda.
  • And can make it as Falooda Drink, which has a Rose Milk base topped with scoops of Ice cream/Kulfi & garnished with nuts.


     

KULFI
KESAR MALAI KULFI

    Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia.  But the reason for a Kulfi at home is not Summer or the heat.  It is sheer self-indulgence.  This Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up with a simple recipe, a quick fix Kulfi recipe which could be made within 30 minutes and the rest of the time is for setting. All the more the recipe had just 2 main ingredients — Condensed Milk & Milk, then maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour and can be served garnished with nuts.

    KULFI — is a Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts.  It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms.  The amount of Sugar added to Milk plays a major role in the getting of the perfect texture.    

    Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too.  With temperature as high as 35 °C, the Kulfis started to melt down as soon as I took it out from the mould.  It took me around 6 hours to set it out on top of the ice cube box, before clicking a single picture.  Effort nagged me to the core, making me click pictures leaving the plate on top of the Ice cube box.  Left alone with the ideas which popped out in my mind to picture these wonderful Kesar Malai Kulfis.

KULFI
KESAR MALAI KULFI


    Patience, is one thing I can never get hold of.  I do not mind going to the length and breadth of getting things as perfect as possible.   But cooking for long hours is not my choice, with just an exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri.  Traditionally Malai Kulfis prepared with just milk taste far more authentic Slow cooked and reduced for a long time. But this Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed Milk, which helps to sweeten the Kulfi and also helps to thicken the mix quickly.  To speed up, the process can substitute a few cups of Milk with Milk Powder too.  In my opinion, what we need is a dish similar without compromising with the taste & texture. And this Kesar Malai Kulfi does total justice to the terms.

    Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi in Kulfi moulds that are available in most of the Indian stores, or you can even buy them online. Alternately you can set it in stainless-steel glass or Katori, coffee cups, plastic cups or Popsicle moulds.


For more KULFI RECIPES, click here…

Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM  

Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight



HOW TO MAKE KESAR MALAI KULFI

 
KULFI
KESAR MALAI KULFI


INGREDIENTS:

Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns
Corn Flour — 3 Tbspns
Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns


For Garnishing:

Cashew Nuts — a handful
Almonds — a handful
Saffron — a few strands

METHOD:

  • Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
  • Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well. 
  • Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
  • Scrap the sides in between.
  • Leave this on a very low flame stirring thoroughly.
  • Care should be taken not to burn the mix and make sure there are no lumps.
  • Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
  • Switch off the flame and allow it to cool.
  • Pour this into Kulfi moulds.
  • Freeze the Kulfis for about 8-10 hours or until well set.
  • Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.

NOTES:

  • Adding Corn Flour helps to thicken the Kulfi Mix soon.  But adding it is purely optional.
  • Use a wide heavy bottomed pot to simmer the Kulfi Mix.
  • The large surface area of the pot will speed up the process.
  • While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
  • For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
  • Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD:

  • Run each mould with the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds. 
  • Carefully invert the mould on a serving plate holding on to the stick.
  • Alternatively, can twist the mould between your palms of both of your hands.
  • The idea is to make the mould warm so that the Kulfis come out clean from the mould.
  • Both ideas work best.
  • Or simply scoop it with a spoon and eat it as you eat an Ice cream.



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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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