The Cape Malay falooda milkshake recipe ingredients includes rose syrup and milk and is enriched with full cream ice cream for a refreshing and cooling drink after a long and tiring day. Agar agar or china grass jelly and basil seeds are added for texture.
As children, having Cape Malay falooda milkshake at iftar was like having parent-mandated milkshake every day of the week.
My mother’s recipe for falooda with basil (sabja) seeds and agar agar jelly is very different to the Pakistani falooda recipe or Indian faluda recipes made with sev (fine fried noodles). In Dubai I have tasted falooda dessert made like a fruit salad or with boiled vermicelli.
When my mum first allowed me to assist her with making falooda milkshake, it was only to soak the basil seeds (these always reminded me of tadpoles) and to make the china grass jelly (like stiff colorless jelly with no flavor). The falooda recipe was the only one in which we used china grass, although I found a dessert recipe sent by my mother’s friend that also uses agar agar powder to set it.
What is China grass or Agar agar
Older Cape Malay dessert recipes used china grass in the days before halaal gelatine was available, because the Atlantic coast around Cape Town has abundant supplies of sea weed.
- Agar agar or china grass is a natural vegetarian gelatin substitute and gelling agent derived from carrageenan, a substance extracted from red seaweed or algae. This makes agar agar suitable for vegans and vegetarians.
- Agar agar is useful for thickening food or desserts because it has no odor, flavor and is semi-translucent.
- Some of agar agar benefits are that it is mostly fibre, is able to set at room temperature and stay firm at room temperature.
- China grass (agar agar) comes in powder form, threads or flakes. 1 tsp (2 grams) powder = 1 tbs (4 grams) flakes = 12 threads (4 grams).
How to make China grass
- When I tried to recreate my mother’s falooda milkshake recipe, the hardest thing was remembering how to make the china grass jelly after all these years. The first attempt was uninspiring and I realised that my method was all wrong.
- The china grass must be boiled hard and fast for it to somehow activate the gelling effect, unlike gelatine that can be dissolved in hot liquid and used for setting.
- The china grass sets up firmer than gelatine and can be grated.
- I prefer the china grass falooda jelly made with rose syrup because it tastes better and looks more appealing when the falooda is served.
How to make falooda milkshake
- Our Cape Malay falooda drink is made with boiled milk that is cooled before adding the rose syrup and other ingredients. I suspect that was because children were prone to upset stomachs after drinking ‘raw’ milk, and especially during Ramadhan when we have to be more careful.
- Other falooda ingredients include basil seeds and china grass that have little flavor but add much needed and enjoyable texture. Both must be prepared ahead of time.
- There are different brands of rose syrup on the market and the preferred type is one that has no other flavors. Sharbat Rooh Afza, a popular Indian and Pakistani rose syrup used to make an icy cold beverage during summer has a version flavored with rose and medicinal smelling herbs. The one with herbs is not suitable for this falooda milkshake.
- Vanilla or Strawberry ice cream can be used to top this Cape Malay falooda milkshake recipe with china grass.
- Nowadays you can find a powdered falooda mix in supermarkets but that is pure sugar and artificial coloring.
What to eat with falooda milkshake
Falooda milkshake is delicious on it’s own but during Ramadhan it is served at iftar with snacks.
- Daltjies spinach and corn fritters
- Sweet corn and polenta fritters
- Banana fritters with cinnamon sugar
- Cheesy Zuchhini fritters
- Pumpkin fritters with cinnamon sugar
Basil seed garnish
- 5 ml basil seeds (approximately 1 teaspoon)
- 60 ml cold water
China grass garnish
- 5 ml agar agar powder (also known as china grass (approximately 1 teaspoon))
- 200 ml hot water
- 15 ml rose syrup (approximately 1 tablespoon)
- 5 ml rose water (approximately 1 teaspoon)
- 1 litre milk (whole milk is preferred)
- 125 ml rose syrup (approximately 1/2 cup)
- 300 ml Vanilla or strawberry ice cream
- 5 grams rose petals (optional)
- Put the basil seeds in a small bowl or cup and cover with cold water. Allow to soak for at least 30 minutes.
- In a small pot add the china grass powder and pour over the hot water. Stir vigorously until dissolved and bring to the boil before adding 1 teaspoon of rose water and one tablespoon rose syrup. Let it cool, then cover and refrigerate until set.
- Boil the milk and allow to cool, then decant into a jug and refrigerate.
- Just before serving add the rose syrup to the milk and mix thoroughly to combine.
- Grate the china grass into a bowl.
- For each serving glass add 2 small scoops of ice cream, 1 teaspoon drained basil seeds and 1 teaspoon grated china grass.
- Pour over the falooda milk and serve with a sprinkling of rose petals.
- Agar agar values: 1 tsp (2 grams) powder = 1 tbs (4 grams) flakes = 12 threads (4 grams).
- I used Middle Eastern rose syrup for this recipe. If you are using a Pakistani or Indian rose syrup check the sweetness after the first 90 ml of syrup as the taste and sweetness may vary. Also ensure that it is not a herbal rose syrup.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!
Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.