Prep Time: 20 minutes
Cook Time: 10 minutes
Soaking time: 30 minutes
Total Time: 30 minutes
Cape Malay falooda milkshake is sweetened with rose syrup and enriched with full cream ice cream for a refreshing and cooling beverage.
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.
Serving: 250ml | Calories: 248kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 59mg | Potassium: 155mg | Fiber: 1g | Sugar: 16g | Vitamin A: 240IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 0.6mg