FOR BREAKFAST

FALOODA

“Growing up, I was always the one in my household to make the falooda. Now I know the recipe by heart. My family and I have it on Eid morning before we head to my extended family for the big lunch. There’s nothing better than starting the holy day with this roseflavoured drink.”

Serves 3 to 4

EASY

GREAT VALUE Preparation: 10 minutes

water 1 cup, at room temperature sweet basil seeds (sabja) 2t vanilla ice cream 6 scoops milk 3 cups rose-water 2t rose syrup 2T pistachios, roughly chopped, to garnish Turkish delight, to garnish dried rosebuds, to garnish

1 Place the sabja seeds in the water and allow to bloom while you make the falooda

– around 15 minutes. 2 Place the remaining ingredients in a blender (you can do this in two stages if you have a smaller blender) and blend – the texture should be quite liquid like a milkshake and pink in colour.

3 Pour into a jug or individual glasses, add the sabja and stir well. Garnish with the pistachios, Turkish delight and rosebuds. WHEAT- AND GLUTEN-FREE