Rose Milk Almond Falooda (Indian Dessert Drink) With Chia Seeds #SundaySupper

Falooda! Creamy almond milk flavored with a rich rose honey syrup and  bits of vermicelli,  tapioca seeds floating in it is a classic Indian dessert drink. This week’s Sunday Supper Event is all about family, heritage and traditions and my Sunday Supper team is doing a theme where everyone is sharing recipes from their heritage or tradition that they follow around the holidays. I decided to make  falooda , an Indian dessert drink that my family loves to drink, especially around the holidays. I love falooda too and order it every time we dine at an Indian restaurant. I make a healthier version of it at home with almond milk and coconut cream and this time I used chia seeds. It was perfect. The chia seeds just blended in like the tapioca seeds. You can make it with regular milk but I prefer using Almond milk because it tastes creamier and has so much more flavor. I used a rose syrup called Rooh Afza (available in Indian stores and Middle Eastern stores) but you can make your own rose syrup using this recipe.  I also added some coconut cream instead of regular cream. There are two versions of the classic falooda. One is a milky, creamy  version which I made  and the second is a richer version where you add a dollop of ice cream to it. The non-ice cream version works great for me and my kids sometimes like to have it with ice cream. Well, since they’re getting a good dose of fiber, courtesy of the chia seeds and a nice dose of calcium I consider it a reasonably healthy dessert. Try my skinnified version!!  It’s creamy enough that you won’t miss the ice cream 🙂 ! 

Nutrition Wise !

Almond milk is packed with vitamin E and heart healthy fat, not to mention loads of calcium. Chia seeds are the new black for fiber. Soft and tasteless, they blend into any drink or pudding. Fiber is good for relieving constipation and helps to keep everything flowing smoothly in the digestive tract. As a result it is said to be preventive against colon cancer. It also helps lower cholesterol and keeps sugar levels steady. Coconut cream is a healthier alternative to heavy cream since the fat in coconut cream gets burnt as fuel and does not get stored in the body ! 

Rose Milk Almond Falooda with Chia Seeds

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Serves	2
Dietary	Vegan, Vegetarian
Meal type	Appetizer, Beverage, Dessert
Misc	Child Friendly, Gourmet, Pre-preparable, Serve Cold
Region	Indian

Ingredients

• 2 Cups almond milk
• 4 Tbsp coconut cream
• 2 Tsp honey or maple syrup (optional.)
• 2 Tbsp vermecelli (or angel hair pasta broken in 1/2 inch pieces)
• 2 Tbsp chia seeds (or tapioca seeds or basil seeds)
• 2 Tbsp rose syrup (or Rooh Afza ( available at Indian, Middle Eastern Grocery stores))

Note

To make coconut cream : Refrigerate a can of coconut milk overnight. Scoop the thick layer on top to get coconut cream. Whip it to get whipped coconut cream. Use maple syrup for a vegan treat.

Directions

	Cook the chia seeds and the vermicelli in 2 cups of almond milk for 7-10 minutes till the vermicelli becomes soft.
	Add honey, rose essence, 2 tbsp coconut cream and take off the fire.
	Refrigerate for an hour or two till nicely chilled.
	Whip 2 tbs coconut cream. Top cold drink with whipped coconut cream.

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My Sunday Supper team has created a storm of lovely recipes ! Make sure you stop by and check them out !

Sunday Supper Recipes: 

Appetizers & Snacks
– Chicken Liver Pate by Tora’s Real Food
– Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
– Crab and Asparagus Soup by The Urban Mrs.
– Roasted Chestnuts by Curious Cuisiniere

Sides
– Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
– Italian Orange Salad by Shockingly Delicious
– Sweet Potato Casserole by Magnolia Days
– Lightened up Twice Baked Mashed Potatoes by Real Nutrition
– Carrots au gratin by Juanitas Cocina

Main Dishes
– Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
– Christmas Eve Pizza & Martinis by The Webicurian
– Savory Crepe Cake by Vintage Kitchen Notes
– West Indian Curried Goat by The ROXX Box
– Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
– Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
– Mom’s Paella by Yummy Smells
– Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
– Dorie’s Chicken in a Pot by Gotta Get Baked
– New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
– Crab Cakes for Christmas Eve by Daddy Knows Less

Desserts
– Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
– Fudge by Dinner Dishes and Desserts
– Orange Refrigerator Rolls by The Wimpy Vegetarian
– Crescent Cookies by Cookistry
– Christmas Stollen by Hezzi D’s Books and Cooks
– #GlutenFree Cookies for Santa by The Cooing Underwriter
– Pfeffernusse by The Foodie Army Wife
– Creme De Menthe Cake by I Run for Wine
– Panettone Bread Pudding by the Country Girl in the Village
– Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
– Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
– Jamaican Christmas Pudding by Lovely Pantry
– White Chocolate Cranberry Santa Cookies by Mooshu Jenne
– Christmas Tree Cookies by Damn Delicious
– Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
– Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s  Nutrition Buzz

Drinks
– Wine Pairings by ENOFYLZ Wine Blog
– Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
– Mint Chocolate Cocoa by Mama’s Blissful Bites

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