This Vegan Falooda recipe is not only plant-based, but gluten-free and pretty healthy – result! A knickerbocker glory-style dessert served in a tall glass filled with rose-infused milk, creamy coconut jelly, vanilla flavoured chia pudding and rice vermicelli all topped off with a luscious scoop of ice cream and crunchy pistachios.
Why is this good for me?
As this vegan falooda recipe is dairy-free, it has replaced many of the cow’s milk components with plant-based ones, reducing the amount of saturdated fat that would ordinarily be present in the traditional version. It also contains the following which are known for having health benefits:
- Chia Seeds are a great source of omega-3 fatty acids. Omega-3 fats exhibit cardioprotective effects which means they can reduce our risk of cardiovascular disease (CVD). Chia seeds are also a great source of fibre. Fibre has many benefits, some of which include preventing and aiding digestion – just to name a few. These seeds are also a good source of protein and some minerals such as magnesium.
- Plant milk is usually fortified with minerals such as calcium so it is a good source of these as part of your everyday diet. The nutritional value of plant milks varies from one type to another. I have used soya milk, which often richer in protein than most other plant milks so it may be a more suitable option for anyone who wants to increase protein intake (unless you have a soy allergy or intolerance).
What is Falooda?
Falooda is a refreshing and indulgent dessert that is enjoyed on its own or as a sweet treat at the end of a meal. It is known for its unique combination of textures and flavors, with the soft and chewy noodles contrasting with the creamy milk and crunchy toppings. The fragrant rose syrup adds a delicate sweetness to the dessert, making it a favorite among those with a sweet tooth.
The vermicelli noodles and coconut jelly cubes provide a soft and chewy texture that pairs perfectly with the rich and creamy ice cream and milk, which is flavoured with the delicate sweetness of rose water. As you take a sip or a spoonful of falooda, the flavors and textures come together in a harmonious blend that is both satisfying and indulgent.
Vegan falooda is a healthy and nutritious dessert that is perfect for anyone who is looking to satisfy their sweet tooth without consuming too much sugar or unhealthy fats. This dessert is packed with nutrients and is a great way to get some essential vitamins and minerals into your diet.
Key Ingredients in this Vegan Falooda Recipe
There are several key ingredients that are used in vegan falooda, each of which plays an important role in creating this delicious dessert.
- Coconut Milk Jelly: These creamy cubes of coconut agar agar jelly dyed pink with beetroot juice add a fun factor to this knickerbocker glory-style sundae.
- Vermicelli Noodles: Vermicelli noodles are a type of thin, spaghetti-like noodles that are made from rice flour or wheat flour. They are commonly used in Asian cuisine and are a key ingredient in vegan falooda. Vermicelli noodles are low in calories and are a good source of carbohydrates, which provide energy to the body.
- Milk: Milk is another key ingredient in this vegan falooda recipe. It is a good source of protein and calcium, which are essential for maintaining strong bones and teeth. There are several plant-based milks that can be used in vegan falooda, including almond milk, soy milk, and coconut milk.
- Rose water: Rose water is a fragrant liquid that is made by steeping rose petals in water. It has been used for centuries in various cultures as a natural perfume, cosmetic ingredient, and flavoring agent in food and drinks. Rose water is typically made by boiling fresh rose petals in water or distilling them using a steam distillation process. The resulting liquid is a clear, fragrant liquid that has a sweet, floral aroma and flavor.
- Toppings: There are a variety of toppings that can be used in vegan falooda, including fruits, nuts, and ice cream. Fruits such as strawberries, bananas, and mangoes are a good source of vitamins and minerals, while nuts such as almonds and pistachios are a good source of healthy fats and protein. Vegan ice cream is also a great option for those who want to indulge in a sweet treat without consuming dairy.
History of Falooda
The history of falooda dates back to the Mughal Empire in India, where it was known as falooda kulfi. It was originally made by mixing kulfi (a type of Indian ice cream) with rose syrup and vermicelli noodles. Over time, the dish evolved and became more elaborate, with various toppings such as fruits, nuts, and jelly added to the mix.
The dish was then introduced to other parts of South Asia, including Pakistan, Bangladesh, and Sri Lanka, where it became a popular dessert. In addition to its popularity as a dessert, falooda also has cultural significance in some parts of South Asia. It is often served during special occasions and celebrations, such as weddings and religious festivals. In some regions, falooda is also served as a traditional drink during the holy month of Ramadan, to help break the fast.
Despite its long history and cultural significance, the exact origins of falooda are somewhat unclear. Some historians believe that the dish may have been influenced by Persian cuisine, as vermicelli noodles and rose syrup are commonly used in Persian desserts. Others believe that falooda may have been created in India and influenced by the Mughal rulers’ love of rich and indulgent desserts.
How to Make this Vegan Falooda Recipe
To a bowl, add chia seeds along with vanilla extract and milk and mix with a fork. Leave aside for at least 15 minutes until thick and gelatinous.
Cook the vermicelli noodles along with a dash of beetroot juice or natural pink food colour. Drain and rinse them with cold water to cool them down.
In a separate saucepan, heat the coconut milk with agar agar powder and a touch of sugar or syrup over a medium heat, mixing constantly with a whisk until it comes to a simmer. Pour out into a square or rectangular tin or container and chill in the refrigerator for 30 minutes. Cut into cubes and leave aside.
Add some rose water to sweetened plant milk and leave aside.
To assemble the falooda, take a tall glass and add the coconut jelly cubes, cooked vermicelli noodles and chia seeds in that order.
Pour in the rose-infused milk and top with a scoop or two of vanilla or pirtachio ice cream. Sprinkle with pistachios and serve the falooda immediately with a straw and a spoon to mix and consume the end product.
Vegan Falooda Substitutions
- Stevia or maple syrup can be used to sweeten the jelly or can be omitted altogether.
- Any plant milk of choice can be used.
- Vermicelli can be made either of rice or wheat, but rice should be used to keep it gluten-free.
- Natural food dye or beetroot juice, pitaya juice/powder etc can be used for the pink colour.
- Any type of nuts can be used for sprinkling.
- Either vanilla or pistachio ice cream can be scooped on top.
This Vegan Falooda is…
- Creamy
- Fragrant with roses
- Flavoured with coconut
- Creamy
- Chewy
- Refreshing
- Perfect for summer
- Dairy-free
- Vegan
- Vegetarian
- Plant-based
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Vegan Falooda Recipe
Vegan Falooda Recipe
Ingredients
- 150 g rice vermicelli noodles
- Dash of beetroot juice or natural pink food colour
- 600 ml sweetened plant milk or a vegan milk alternative
- 4 tbsp rose water
- 1 tbsp sugar optional
- 3 tbsp chia seeds
- 150 ml unsweetened plant milk
- 200 ml coconut milk 1/2 tin
- 1 tsp vanilla extract
- 4 scoops vegan ice cream
- Handful crushed pistachios
Instructions
- To a bowl, add chia seeds along with vanilla extract and milk and mix with a fork. Leave aside for at least 10 minutes until thick and gelatinous.
- Cook the rice vermicelli noodles along with a dash of beetroot juice or natural pink food colour in boiling water for 3-5 minutes.
- Drain and rinse them with cold water to cool them down.
- In a separate saucepan, heat the coconut milk with agar agar powder and a touch of sugar or syrup over a medium heat, mixing constantly with a whisk until it comes to a simmer for around 5 minutes.
- Pour out into a square or rectangular tin or container and chill in the refrigerator for 20-30 minutes. Cut into cubes and leave aside.
- Add some rose water to sweetened plant milk and leave aside.
- To assemble the falooda, take a tall glass and add the coconut jelly cubes, cooked vermicelli noodles and chia seeds in that order. Pour in the rose-infused milk and top with a scoop or two of vanilla or pirtachio ice cream. Sprinkle with pistachios and serve the falooda immediately with a straw and a spoon to mix and consume the end product.
Notes
- Stevia or maple syrup can be used to sweeten the jelly or can be omitted altogether.
- Any plant milk of choice can be used.
- Vermicelli can be made either of rice or wheat, but rice should be used to keep it gluten-free.
- Natural food dye or beetroot juice, pitaya juice/powder etc can be used for the pink colour.
- Any type of nuts can be used for sprinkling.
- Either vanilla or pistachio ice cream can be scooped on top.
Nutrition
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What an interesting recipe Reena! I’m sure it is delicious, but it is so pretty too!
Aww thank you Dorothy, hope you get to try it some day, its so tasty! Reena x