Maldivian Falooda

Ingredients

The Maldivian version of Falooda differs from the original Indian recipe in a few ways. Firstly, it incorporates the flavors of coconut and tropical fruits, which are commonly found in Maldivian cuisine. Additionally, the use of local ingredients such as Maldivian rose syrup and tropical nuts and seeds gives it a distinct flavor profile. The Maldivian Falooda also tends to have a lighter and more refreshing taste compared to the richer and heavier Indian version. We alse have the original recipe for Falooda, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) milk 1 cup (235ml) milk
• 1/4 cup (60ml) Maldivian rose syrup 1/4 cup (60ml) Maldivian rose syrup
• 1/2 cup (120g) cooked falooda noodles 1/2 cup (120g) cooked falooda noodles
• 1/4 cup (30g) mixed tropical nuts and seeds (such as cashews, almonds, pistachios, and chia seeds) 1/4 cup (30g) mixed tropical nuts and seeds (such as cashews, almonds, pistachios, and chia seeds)
• 1/4 cup (50g) diced tropical fruits (such as mango, pineapple, and papaya) 1/4 cup (50g) diced tropical fruits (such as mango, pineapple, and papaya)
• 1 tablespoon (15g) basil seeds (sabja seeds) 1 tablespoon (15g) basil seeds (sabja seeds)
• 1 scoop of vanilla ice cream (optional) 1 scoop of vanilla ice cream (optional)
• Crushed ice, for serving Crushed ice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk and milk.
2. 2.
   Add the Maldivian rose syrup to the milk mixture and stir well to combine.
3. 3.
   In serving glasses, layer the cooked falooda noodles.
4. 4.
   Pour the milk mixture over the noodles, filling the glasses about halfway.
5. 5.
   Add a layer of mixed tropical nuts and seeds, followed by a layer of diced tropical fruits.
6. 6.
   Sprinkle basil seeds over the fruits.
7. 7.
   Top each glass with a scoop of vanilla ice cream, if desired.
8. 8.
   Serve the Maldivian Falooda chilled, garnished with additional nuts and seeds, and crushed ice.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture.
• Maldivian rose syrup — If Maldivian rose syrup is not available, you can substitute it with regular rose syrup or Rooh Afza syrup.
• Tropical nuts and seeds — Feel free to use a combination of your favorite tropical nuts and seeds for added flavor and texture.

Tips & Tricks

• Soak the basil seeds in water for 10 minutes before using them in the recipe to achieve a gelatinous texture.
• Adjust the sweetness of the falooda by adding more or less rose syrup according to your preference.
• For a vegan version, substitute the milk with almond milk or any other plant-based milk, and omit the ice cream.

Serving advice

Serve the Maldivian Falooda chilled in tall glasses. Garnish with additional nuts and seeds for an extra crunch. Use long spoons to enjoy the layers of flavors and textures.

Presentation advice

To enhance the presentation, drizzle some extra rose syrup on top of the ice cream and sprinkle crushed nuts and seeds. Add a slice of tropical fruit on the rim of the glass for an elegant touch.