Falooda Drink

Falooda is a dessert drink infused with rose flavor that is refreshing with sweet surprises in every sip. The drink is prepared by layering and it looks like a floating ice-cream sundae. I have used vanilla ice-cream here, alternatively you can use kulfi or kesar ice-cream for a richer tasting falooda. You can find all the ingredients at the Indian store.

When you crave something icy-cold to beat the heat, this is the drink for you. This summer perfect rose scented drink is hard to resist, so go ahead make yourself one and stay cool. And here goes the recipe,

Ingredients:

2 cups Milk

5 tbsp Rose Syrup

2-4 tsp Sugar (to taste)

1/2 tsp Basil seeds (Takmaria)

1 pinch Cardamom powder

1/2 cup Vanilla Ice cream

2 cups Water

1 handful Falooda sev

For garnish:

2 tsp chopped Pistachios

2 scoops Vanilla Ice cream (divided)

How to:

• Soak the basil seeds in water for a minimum of 1 hr. (I soaked for 6 hrs)

• Heat the water in a sauce pan and let it boil. 

• Cook the falooda sev for 3-5 mins and strain the liquid.

• Boil the 2 cups of milk at medium heat. 

• Switch off and add cardamom powder, sugar and rose syrup.

• Now add the strained falooda sev to the milk and refrigerate the milk mixture for 3 hrs.

• Add the soaked basil seeds to the chilled milk mixture along with 1/2 cup vanilla ice cream and mix well.

 

To serve:

• In a tall glass, place 1 scoop vanilla ice cream and pour the chilled milk mixture.

• Garnish with the chopped pistachios and serve.

No-Knead Brioche Rolls

Brioche is a highly enriched French bread, with a rich tender crumb. The eggs and butter makes it light and gives the rolls its fluffiness with a golden brown flaky crust. Brioche is generally eaten as a breakfast or as a snack with coffee. This recipe uses a no-knead technique which is a non-traditional way of making it. As the dough sits in the fridge for a longer time, it forms the gluten slowly without the need of mixer. The traditional way is a long and painstaking process. So there you go, a simplified brioche recipe to try for yourself. And here goes the recipe,

Ingredients:

3 1/4 cups Bread Flour

2 1/4 tsp Instant Yeast

7 Eggs (1 egg beaten with a pinch of salt)

1/2 cup Water (room temperature)

1/3 cup Sugar

16 tbsp melted Butter

1 1/2 tsp Salt

How to:

• In a bowl, mix together the flour, yeast and salt. 

• In another large bowl, whisk together 6 whole eggs, water and sugar, until the sugar is all dissolved. Whisk the butter until smooth.

• Add the egg mixture to the flour mixture with a wooden spoon until no dry flour remains. (It is going to be a sticky dough, so don't panic.)

• Cover the bowl with plastic wrap and let sit for 10 mins.
• Holding the edge of the dough and fold the dough over itself to the middle. Turn over 45 degrees and fold the dough 6 more times (a total of 8 folds).

• Cover and let rise for 30 mins. Repeat folding and rising every 30 mins, 3 more times. After 4th set folds, cover tightly and refrigerate for at least 16 hrs or up to 48 hrs.
• Transfer the dough to a floured counter and divide into 2 pieces. Now remove golf balls-size pieces (approx 6) and gently apply pressure in circular motions to make the dough smooth.

• Lightly dust the dough balls with flour if it sticks to your hand. Now cover the dough loosely with plastic and let rest for 5 mins.

• Line a baking sheet with parchment paper and place the rolls leaving space in-between the rolls.
• Cover and let rise at room temperature for 2 hrs or until doubled in size. Half-an-hr before baking, adjust the oven rack to the middle position, place baking stone on rack and heat oven to 350 degrees.

• Remove plastic and brush the rolls with 1 egg beaten with salt. Bake until golden brown for 15 to 20 mins, rotating and switching sheets halfway through.

• Transfer the rolls to a wire rack and serve warm.

 Tips:

• Make sure you wrap the dough tightly with plastic before keeping it in the fridge.
• Do no add more flour to the dough if it sticks, rather lightly dust your hands with flour and apply gentle pressure and smoothen the rolls.