Falooda Bombs
Recipe Details
Valentine’s day is around the corner and wanted to share something that I have been working on! What’s fun and includes one of my favorite Pakistani desserts, yep FALOODA in a bomb! It’s a take on the traditional chocolate bomb that by now everyone has tried to make or at least seen on social media channels.
I will be sharing my homemade falooda recipe which is a traditional Pakistani dessert that is made with sharbaat (milk flavored with rose flavored syrup - Rooh Afza), vermicelli or some form of thin noodle, jello pieces, kulfi (South Asian ice cream), Sabja /tukmaria/basil seeds that is mixed all together and served with some form of nuts and dried fruits. There are numerous combinations, depending on the flavor of kulfi, noodles, jello, whether you use sabja seeds, etc.
Instead of using sang seeds I used chia seeds (as that’s all I had at home) and rice noodles instead of vermicelli, I just prefer the thickness of the rice noodles compared to vermicelli For the bombshell I used white chocolate.
I am sure you could create the bombs and use ingredients that come in one of those falooda packets you can get at the Asian store, and you can use fill the bombs with different combinations instead of the kulfi, nuts, and strawberry combination that I used.
NOTE: You can omit the nuts out of this recipe to make it nut-free.
I tried freezing the jello and kulfi in the bomb, but the bomb ended up becoming a frozen popsicle where the chocolate layer was unable to melt (in a reasonable time) when the hot sharbaat was poured on!
You have to keep the white chocolate layer no more than one layer, with two layers of chocolate, the white chocolate shell is really tough to melt through, and the falooda becomes way too sweet!
Please share your Falooda recipes and please tag @mindbodysoulsisterz.
DISCLAIMER: YES this recipe does take some work and YES you can have a regular Falooda, but I wanted to do something fun and decided to create this! Hence, a Falooda Bomb and not just a falooda. You can just make a falooda by adding the kulfi and jello at the end, instead of encapsulating in a thin chocolate shell and then watching it melt when you pour on some hot sharbaat and you see the contents of the bomb flowing out.
Pin It!WHAT YOU’LL NEED
Kulfi
1 can of evaporated milk
1 can of condensed milk
2 slices of bread (breadcrumbs)
1 container of 8oz Cool Whip
1 tsp cardamom powder or the equivalent of cardamon seeds that have been ground up
1 tbs pistachios that have been ground
Jello
1 packet of jello of choice
Sharbaat
4 cups of milk
1 tsp cardamom powder
2 tbs sliced almonds
2 tbs pistachios kernels that have been sliced
2 tbs Rooh Afza (rose flavored syrup)
2 oz rice noodles
2 tbs of Chia Seeds (or sabja seeds) that have been soaked for at least an hour
Bomb
12oz packet of white chocolate chips
1 tsp sliced almonds
1 tsp dried fruit or nut of choice
instructions
Jello
1. Follow instructions on Jello packet
2. Cool in large tray, so jello can be cut into small squares.
Kulfi
3. Grind pistachios in vitamix or blender of choice
4. Rip up bread slices and add to blender and blend until the bread is in crumbs
5. Stir nuts and breadcrumbs together
6. Add in Cool whip
7. Fold everything together
8. Add in condensed milk
9. Add in evaporated milk
10. Blend together
11. Pour into a container and put into the freezer until firm
Jello and Kulfi can be made the night before
12. Soak Chia seeds in 1/2 cup of water
Make Bomb Shells
13. Warm up white chocolate chips, 30 seconds at a time in the microwave
14. Mix mixture after each 30-second interval
15. Once the chocolate chips are melted
16. Paint a single thin layer in the mold with the chocolate using a spoon or brush
17. Let the molds cool in the freezer (6 semi-circles at a time = 3 bombs )
18. Shells will harden up in less than 30 minutes.
Sharbaat
19. Add milk, cardamom powder sliced almonds, and pistachios kernels that have been sliced to a pan and let the milk boil
20. Simmer and let mixture boil again
21. Add in the syrup
22. Add in chia seeds with water
23. Then add in the noodles and cook for 3 minutes
24. Let mixture cool
Jello
25. Cut jello into small squares
26. Fill shells
27. Melt 1 tbsp of white chocolate chips
28. Add into a sandwich bag with a tiny hole in the corner
29. Take the shells out of the freezer
30. Scoop the kulfi into one half of the semi-circle with nuts or dried fruits of choice
31. Add jello to the other half of the shell
32. Pipe kulfi filled side with white chocolate
33. Close the sides together
34. Swirl a design on the top of the bombs if you choose.
35. Serve
Add bomb to a wide glass that can hold at least 1 1/2 cup of liquid
Warm-up 1/2 cup of sharbaat until the mixture is hot (nearly boiling)
Pour it over the bomb
The bomb should open up and you can see the contents inside
Fill the remainder of the glass with the cold sharbaat
