What makes falsa, the sum­mer berry, spe­cial?

There is so much to this hum­ble berry that goes un­no­ticed. From pro­vid­ing health ben­e­fits to nour­ish­ing the skin, falsa is full of sur­prises

Hindustan Times (Lucknow) - Live - - HTCITY MY CITY - Etti Bali Recipe by chef Rahul Kho­lia

Come sum­mer and the sight of ja­muns and all sorts of berries fill up fruit mar­kets. And among them, the hum­ble phalsa is the ubiq­ui­tous, sum­mer favourite.

“Falsa is a cool fruit, and keeps the body cool from in­side. It is rich in vi­ta­mins, min­er­als and anti-ox­i­dants,” says nu­tri­tion­ist Kavita Dev­gan.

In ad­di­tion to its health ben­e­fits, falsa is good for the skin, too. “It re­ju­ve­nates the skin and helps tis­sues fight skin prob­lems like acne or mos­quito bites. An­tiox­i­dants in it help scav­enge free rad­i­cals, giv­ing the skin a clean look,” says der­ma­tol­o­gist, Dr Deepali Bhard­waj.

“It can be mixed with san­dal­wood and lemon juice and ap­plied as face pack,” she adds.

Fal­sas also work won­ders for those suf­fer­ing from oily skin and open pores dur­ing the sum­mer. “It has an as­trin­gent ef­fect and helps re­duce oil, clos­ing pores. It has also been used to treat eczema. The juice has a cool­ing ef­fect on heat rash and even prickly heat,” says beauty ex­pert Shah­naz Hu­sain.

More­over, the fruit has anti-fun­gal prop­er­ties that “help con­trol hair and scalp prob­lems, in­clud­ing dan­druff. It helps to re­store the nor­mal acid-al­ka­line bal­ance of the skin and scalp,” Hu­sain adds.


Take 2-3 cup­fuls of falsa and soak them in wa­ter for a few hours. Make a fine paste. In a pan, heat sugar and wa­ter to make a syrup. Add this sugar syrup and black salt to the falsa paste, and top it up with cold wa­ter. Gar­nish with mint leaves.

Recipe by Kavita Dev­gan

Falsa and oat muesli:

Make falsa juice with the seeds in­tact. Mix with hung yo­ghurt, toasted al­monds, oats, maple syrup, and skimmed milk, and serve. Recipe by chef Nis­hant Choubey

French Toast with falsa com­pote:

Make com­pote with 1-1/3 cup falsa juice, 1 cup sliced ap­ples, 1/2 cup each of raisins and sul­tanas, and 1 stick cin­na­mon. For the toast, whisk 4 eggs, 1 cup milk and 1tbsp maple syrup. Place 8 bread slices in a shal­low dish in a sin­gle layer and pour egg mix­ture over the top, coat­ing the bread. Cook toasts till brown. Serve warm with the com­pote. Recipe by chef Vaib­hav Bhar­gava

Falsa-Al­mond Pan­cake:

Com­bine 210ml semiskimmed milk and 90ml wa­ter. Sift 112gm al­mond flour, add 100gm pureed falsa, and add 2 egg whites. Make pan­cake bat­ter. La­dle it onto a hot pan and start mak­ing pan­cakes.


Fal­sas can be used to make a num­ber of sum­mer dishes

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