Chia Seed Falooda
Falooda is a sweet milk-based dessert common in the northern part of India. It is thought to have originated from a Persian dessert known as faloodeh. Traditional Indian falooda contains vermicelli made from wheat, but in this recipe I use buckwheat noodles.
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- Prep time
- 8 hr
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- Servings
- 8 Servings
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- Serving size
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1/3 cup + 3-4 Raspberries + 1/2 tbsp
Ingredients
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chia seeds
- 1/2 cup
- 1/2 cup
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low fat milk
- 2 1/2 cup
- 2 1/2 cup
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vanilla extract
- 1 tsp
- 1 tsp
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raspberries
- 1/2 cup
- 1/2 cup
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maple syrup
- 1 tbsp
- 1 tbsp
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rose water
- 2 tsp
- 2 tsp
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lemon juice
- 1 1/2 tsp
- 1 1/2 tsp
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cooked soba noodles (rinsed in cold water)
- 1/4 cup
- 1/4 cup
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pomegranate seeds
- 1/2 cup
- 1/2 cup
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Directions
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In a large bowl, combine chia seeds and milk. Soak chia seeds for 8 hours or overnight in the refrigerator.
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After chia seeds have soaked, add vanilla extract. Mix well and set aside.
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In a medium bowl, combine the raspberries, maple syrup, rose water, and lemon. Stir gently to combine and set aside.
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In a short glass, add a layer of chia seed mixture, a thin layer of raspberry mixture, and a thin layer of soba noodles. Repeat for each serving and garnish each serving with pomegranate seeds.