Falooda is a black tea custard that is topped with thin vermicelli and fragrant saffron syrup. As simple as this dessert is to make, it has much depth to it. The unsweetened milk custard strikes a delicate balance with the saffron-infused syrup while the vermicelli gives it texture and a fun consistency, The trick is to get a little bit of everything in one cool and refreshing bite!
Recipe created for Rumi Spice by chef Habiba Syed. Check out her page for more delicious dishes!
½ gallon (8 cups) whole milk
5 black tea bags or 5 Tbsp loose black tea
4 Tbsp cornstarch
- 1 pkg. vermicelli noodles (200g)
2 cups water
½ cup granulated sugar
4-5 threads of Rumi Saffron
For saffron syrup:
In a large pot, bring the milk to a soft boil. Drop the tea bags in the milk and simmer on low for 20-25 minutes stirring often and making sure the milk does not overflow. (The color will gradually change from white to shades of brown depending on how long it boils).
Remove a couple ladles of milk and dissolve the cornstarch in the warm milk Pour the slurry back into the pot and continue cooking on low until the milk thickens and soft bubbles form on the surface.
Carefully transfer to a shallow dish and let it cool completely. Cover with saran wrap before refrigerating.
For the vermicelli, bring water to a boil and cook the noodles until they soften. Strain and rinse in cold water to stop the cooking process. Transfer to a bowl and add enough cold water to drown the vermicelli. Cover and refrigerate.
For the saffron syrup, bring water to a boil and add sugar and saffron threads. Pinch the threads to slightly break them up. Mix well and boil for another 2-3 minutes and turn off heat. Cool and refrigerate for at least 2 hours allowing the saffron to bloom.
To assemble, scoop the cold custard into a bowl and top with vermicelli—extract as much water from the noodles as possible for this step. Pour the chilled saffron syrup over top and enjoy!