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The beloved Pakistani dessert, Sweet Pakistani Falooda, holds a special place in everyone's hearts. This delightful treat is skillfully crafted in a glass, featuring layers of flooda sev, Tukhmalanga (basil seeds), jelly, rooh afza, and crowned with creamy malai kulfi, captivating the taste buds with its irresistible flavors.

Pakistani Desserts Recipes: Kheer, Zarda, Malai Kulfi, Sheer Kurma, Anda Ka Halwa, Ras Malai Tres Leches Cake, Gulab Jamun Cheesecake, and Meethi Seviyaan.

WHAT IS FALOODA?

The delectable Pakistani dessert known as Sweet Pakistani Falooda holds an esteemed position among the most beloved culinary delights from Pakistan. Combining the rich flavors of Malai Kulfi, basil seeds, jelly, vermicelli noodles, and the signature essence of Rooh Afza syrup, this recipe traces its origins to the culinary traditions of Pakistan and North India. Falooda is a versatile treat that can be customized to suit the available ingredients at your disposal, further enhancing its appeal. Undoubtedly, Falooda stands as an irresistibly alluring dessert, captivating the taste buds with its distinct Pakistani essence.

STEPS IN FALOODA

While there exists no definitive correct or incorrect method to construct a Flooda, allow me to articulate the meticulous approach I adopt when assembling an impeccably crafted glass of this delightful Pakistani dessert.

Basil seeds
Jelly
Malai Kulfi
Vermicelli noodles
Rooh Afza
Jelly
Basil seeds
Malai Kulfi
Vermicelli
Rooh Afza

INGREDIENTS

Basil seeds- After immersing the seeds in water for a brief period, they will undergo a remarkable expansion, increasing their size threefold.
Malia Kulfi- Slice the Malai Kulfi into square or rectangular shapes for an aesthetically pleasing presentation.
Jelly- It is recommended to prepare the jelly in advance, preferably the night before, to ensure optimal readiness and consistency.
Rooh Afza- The inclusion of rose syrup is of utmost importance, as it plays a crucial role in enhancing the overall essence of the dish.
Vermicelli- To achieve the desired result, it is imperative to procure specialized vermicelli specifically tailored for preparing Flooda, as substituting with regular vermicelli would not yield the intended outcome.

HOW TO ASSEMBLE FALOODA?

In a glass, add basil seeds.

Add jelly.

Then add Malai Kulfi.

Then add vermicelli.

Next add some more jelly.

Add Malai Kulfi.

Now add vermicelli.

Add Rooh afza.

Enjoy!

HOW TO STORE IT?

Wisdom dictates refraining from pre-assembling the Falooda, as refrigeration would cause the delicate Kulfi to liquefy while freezing would result in the solidification of all components. Hence, it is best to consume Falooda promptly without any provisions for long-term storage.

Let's Make Falooda!!!

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