Cool summer delights

Classic falooda

Ingredients 

• 75g thin falooda cornstarch vermicelli

• 1 tsp basil seeds (tukhmalanga)

• 2 tbsp rose syrup 

• 500ml chilled milk

• 2 tbsp sugar (optional, adjust to taste) 

• 2 scoops vanilla ice cream

• 2 tbsp jelly cubes

 • Chopped nuts such as pistachios or almonds

• A few rose petals for garnish (optional) Instructions 

• Boil the falooda vermicelli according to packet instructions until soft. Drain, rinse with cold water and set aside.

• Soak basil seeds in 4 to 5 tbsp water for about 10 minutes or until they swell. 

• Mix chilled milk with sugar if using.

• Take two tall glasses and pour 1 tbsp rose syrup into each.

• Add layers of soaked basil seeds, vermicelli and jelly.

• Pour in the chilled milk. 

• Top with a scoop of vanilla ice cream.

• Garnish with nuts and rose petals.

• Serve immediately with a long spoon and straw. For a coffee version, you can drizzle cooled coffee over the top and turn it into a fusion coffee falooda.

Strawberry lemonade

Ingredients 

• ¾ cup sugar

• 1 litre water 

• 2 cups strawberries, hulled and quartered, plus extra whole strawberries to serve (optional)

• The juice of about 4 or 5 lemons, freshly squeezed

• Ice, to serve

Instructions

• Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.

• Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer.

Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like.