Holi Series - Falooda Triffle

Falooda Trifle 

Trifle is a such a traditional English pudding ( yes pudding not desert), and Falooda on the other end of the spectrum is such a classical Indian desert or drink. Being a lover of all things sweet, both of these are close to by heart. I remember eating the classic Birds trifle at all birthday parties growing up, and loved making that whipped topping complete with sprinkles back in the 90's. One of the best parts of going to an Indian restaurant growing up was ordering Falooda as a drink, knowing full well it always came with a full scoop of ice cream too. So when I started thinking of deserts that would be perfect for an occasion or celebration a fusion of these too seemed like a great idea.

And I just love it when a great idea turns into an even better reality. These tasted way better than I thought they would and way better than they looked in the picture. The combination of textures that I thought maybe a little stranger, really was not and even though the trifle includes a lot of strong flavours' they all seem to work together. I used premade sponge fingers and custard just to save time, you could make your own but I think in this recipe it does not make much difference with all the unique layers once they combine into one desert.

So next time you have a family get together, dinner party or just need a reason to celebrate please give these a try.


Makes 6 individual Trifles

67g Instant Strawberry Jelly (half a packet of Hartleys jelly)
120ml of Boiling Water
15 ml of Rose Water
10 ml of Rose Syrup
100 ml of Cold Water

Basil Seeds
2 tbsp of Tukmania Seed (Basil Seeds)
200ml of water
2 tsp rose syrup

Falooda Noodles
160ml of Whole Milk
1/4 tsp of ground cardamon
40g Vermicilli Falooda (Glass) Noodles

Sponge Fingers
20 Sponge Fingers

500ml of Custard
1 tsp ground cardamom

Fresh Cream
200ml of Whipping cream
2 tbsp of Icing Sugar
1 tsp of Vanilla extract
15g Pistachio, shelled and sliced

1.Make up the jelly, by first dissolving it completely in boiling water and then adding in rose water, rose syrup and cold water.

2.Fill up your individual glasses and places in the fridge to set for 3-4 hours.

3. Once they are set, soak tukmania seeds in water for 20 minutes before stiring through the rose syrup.

4.Whilst seeds are soaking, heat up milk with cardamon until warm and add in noodles to cook through for 5 minutes.

5. Strain noodles to cool and keep the cardamon milk in a separate bowl to the side.

6. Mix together custard and cardamom.

7. Whisk cream, icing sugar and vanilla together until soft peaks form.

8. Assemble trifle, on top of jelly add a layer of tukmania seeds, followed by a layer of noodles.

9. Soak sponge fingers in cardamon milk for 1 minute before adding on top of noodles.

10. Top fingers with a layer of custard.

11. Finally top custard with cream and pistachio slices.