Normally when every we have a temple service, they serve something sweet and Faludha milk.
I love this milk, of course some people can spoil it, by serving it warm at room temperature or even 100 times worst using hot milk and then that layer of skin forms on the top. It is enough to put a person off.
The only person I remembered making it like it should be was our Late priest’s wife. Hers hit the right spot, lekker cold and always pink and ice cream mixed in. No green or any other funny colours.
My gran made hers every Eid and then one Eid she freaked me out by adding something jelly like to it and I could not force myself to swallow those jelly cubes. I kept thinking they felt like jelly fish… not sure why seeing I have never touched a jelly fish before.
Never the less, whenever she made faludha milk and there was that jelly in it, I passed it, I trying getting my grand to strain it for me, but in the process the little fish eggs, aka basil seeds got left out and it just didn’t taste the same.
Growing up we called the basil seeds fish eggs, because that’s what they looked like when swollen, we even calls sago fish eggs. I tried scaring my little cousins once in temple about them eating fish eggs in temple and they believed me.
They went around screaming they were fasting but eating fish in temple. Of course I got into trouble and they were traumatised and I don’t think they eat sago in a hurry… kids today I tell you.
I recently came across my grans recipe for her faludha milk and seeing I am older and wiser I decided to follow her recipe to the tee, including the jelly cubes as well.
But with it being the fasting period I opted for the eggless version and I used agar agar powder. To create the gelatine and then I cut into strips and grated into vermicelli.
Who knew I would be eating agar agar powder.
- 1 x tsp bail seeds
- 8g x agar agar powder.
- 120ml x rose syrup.
- 1l x full cream milk.
- Vanilla ice cream.
- Soak the seeds in 300ml cold water for 10 minutes.
- Pour through a sieve and leave to set out all the excess water.
- Mix the agar agar powder with 500ml boiling water .
- Pour into a pan and boil till the mixture starts to set.
- Pour into a dish and allow to set at room temperature till stiff, roughly 2 hours.
- Grate the set agar agar into fine vermicelli.
- In a bowl, whisk together the milk, vermicelli, basil seeds and rose syrup.
- Place a scoop of ice into a cup and fill with the faludha milk.
- Drizzle some rose syrup over the top and serve