Strawberry Cheesecake Falooda
Strawberry cheesecake lovers will adore this fresh & fruity take on the classic Indian Falooda. A refreshing rose milkshake with basil seeds, vermicelli, milk jelly & ice cream. This version calls for biscuits & mascarpone.
Servings: 4
Ingredients
For the milk jelly:
- 440 ml whole milk cold
- 5 g agar agar powder, strands or sponge style are all fine to use
- 40 g sugar
- 1 tsp vanilla extract
For the Strawberry Cheesecake Falooda milk:
- 600 ml whole milk cold
- 75 ml rose syrup
- 60 g mascarpone cheese or any cream cheese
- 10 large strawberries hulled
To build the Strawberry Cheesecake Falooda:
- 4 ginger nut biscuits crushed (or biscuits of your choice)
- 15 g takmaria (sweet basil seeds)
- 100 ml water
- 40 g rice vermicelli
- 50 ml rose syrup
- 8 scoops strawberry ice cream or strawberry cheesecake ice cream
- 4 strawberries to garnish
- Extra rose syrup to decorate the glass
Instructions
To make the milk jelly:
- Soak the agar agar in half of the cold milk (220ml) for 20 minutes. Heat the remaining 220ml milk in a saucepan and bring to the boil. Add the soaked agar agar and stir continuously until the agar agar dissolves.440 ml whole milk, 5 g agar agar
- Add the vanilla extract and sugar. Simmer over a low heat, stirring all the time for 10 minutes. If using the sponge variety of agar agar, you may need to give it a quick blitz with an immersion blender to ensure the milk jelly mixture is completely smooth.1 tsp vanilla extract, 40 g sugar
- Working quickly, pour the hot milk jelly mixture into a 15cm (6-inch) steel thali or metal tin (do not grease it). Allow to come to room temperature and then refrigerate for 30 minutes, or until set. Cut the set milk jelly into diamonds or squares.
To prepare the basil seeds (takmaria):
- Place the basil seeds in a small bowl and pour over 100ml cold water. Set aside.15 g takmaria (sweet basil seeds), 100 ml water
To prepare the rice vermicelli:
- Place the rice vermicelli in a large bowl and add enough boiling water to cover. Allow to stand for 20 minutes and then drain. Add 50ml rose syrup and stir with a fork to combine. Set aside.40 g rice vermicelli, 50 ml rose syrup
To make the Strawberry Cheesecake Falooda milk:
- Pour the milk into a blender jug. Add the mascarpone, rose syrup and strawberries. Blend until completely smooth. Chill for at least 30 minutes.600 ml whole milk, 75 ml rose syrup, 60 g mascarpone cheese, 10 large strawberries
To build the falooda:
- Take four large sundae or milkshake glasses. Carefully pour some of the rose syrup down the sides of the glasses (inside). Divide the following between the four glasses: Takmaria (soaked basil seeds), rice vermicelli, milk jelly pieces, and strawberry and rose milk. Leave a small gap at the top.
- Add two scoops of strawberry ice cream to each glass. Decorate with more rose syrup, crushed biscuits, a strawberry and edible rose petal (optional). Serve immediately.
Video
Notes
- Build the Strawberry Cheesecake Falooda right before you'd like to serve them.
- You can keep all the main components ready in the fridge ahead of time.
- Use any plant-based milk in place of the milk in the jelly and milkshake
- Replace the mascarpone in the shake with a scoop of vegan strawberry or vanilla ice cream
- Use vegan strawberry ice cream in place of dairy ice cream for the topping
- Ensure the biscuits you use are suitable for vegans. Oreos work really well!