Butterscotch Falooda Recipe – Sharmis Passions

Butterscotch Falooda is delicious, creamy dessert made by layering cooked vermicelli, soaked sabja seeds, flavored milk, nuts and finally topping it with ice cream on top. The taste is sweet, creamy and full of butterscotch flavor in every spoon you take which feels really nice. 

This dessert is usually prepared during holidays or small get togethers with family at home. It feels festive but actually very easy to put together without much efforts. The layers make it look fancy and special even though the steps for this are simple and easy to follow. 

About Butterscotch Falooda

Falooda is a popular layered dessert in many parts of India and nearby regions also. Traditionally it includes vermicelli, basil seeds, milk and ice cream arranged carefully in layers inside a tall glass. This is creamy, nutty and slightly crunchy dessert which looks very pretty in glass and feels special to serve.

The texture of Butterscotch Falooda is what makes it very enjoyable to eat slowly. You get soft cooked vermicelli, jelly like sabja seeds and chilled milk together in one spoon which tastes really good. It is perfect when you feel like eating something cold and filling after meals especially in hot weather.

You can make some variations with this falooda at home easily. You can also add chopped nuts like cashews and almonds for more richness and slight crunch in every bite. The base idea of layering stays same but the flavors can be changed as you like and prefer as per your taste.

I usually make this when we feel like having something cold after dinner time at night. It does not need much cooking work and can be assembled very quickly without any stress. 

Butterscotch Falooda Ingredients

• Milk – I used boiled and cooled milk for creamy texture and to balance the sweetness. You can use full fat milk for more rich taste or even toned milk if you prefer it little light in flavor.
• Brown sugar – I have added this to sweeten the milk and give slight caramel kind of flavor. It blends well with butterscotch taste and enhances it more.
• Fine vermicelli – I cooked this until soft and used it as one of the layers in falooda. It gives body and makes falooda more filling and satisfying to eat.
• Sabja seeds – I soaked this in water until it becomes jelly like in texture fully. It gives nice texture and slight cooling effect in the dessert when eating.
• Butterscotch essence – I added little essence for strong flavor in the milk mixture. It enhance the overall aroma and taste of falooda nicely.
• Butterscotch chips – I used this for small crunchy bites in between layers of falooda. It adds extra sweetness and little crunch in almost every spoon you take.
• Butterscotch sauce – I used this for layering and drizzling on top finally before serving. It gives rich flavor and makes dessert look more attractive and glossy in glass.
• Butterscotch ice cream – I topped with a scoop of ice cream for creamy finish at the end. It slowly melts and mix with layers which makes it more delicious and smooth in taste.

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How to make Butterscotch Falooda Step by Step

1.Take milk in a sauce pan, let it boil then simmer for 5 minutes then switch off and cool down completely. Set aside.

2.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

3.Cook until soft. Rinse it well, drain and set aside.

4.Get ready with all your ingredients. First take milk,add brown sugar to it. I used cane sugar.

5.Add butterscotch essence and mix well. Now your butterscotch milk is ready. Refrigerate until use.

6.Take your serving glass, if you want you can chill the glass too. Add butterscotch sauce, then add sabja seeds.

7.Add little butterscotch chips. Add cooked semiya.

8.Then add some more butterscotch sauce. Then add butterscotch milk.

9.You can see the layers. Finally add a scoop of butterscotch icecream, drizzle butterscotch sauce and garnish with butterscotch chips.

Serve chilled.

Expert Tips

• Chilling – I usually refrigerate the flavored milk before assembling the falooda. Cold milk makes it more refreshing and taste better when served.
• Cook Vermicelli – Do not overcook the vermicelli because it may turn too soft and sticky. It should be soft but separate so layers look neat in the glass.
• Soaking – Soak sabja seeds at least 10 minutes until it swells completely. If not soaked well it may feel little hard while eating.
• Layer Slowly – Add each layer slowly and carefully to see clear layers. If you pour everything quickly layers may mix little and not look neat.
• Serve Soon – I prefer to serve it just after assembling. If kept for long time ice cream melts fully and layers will not stay proper.

Serving and Storage

Serve this immediately after assembling for best taste and texture. This goes well as dessert after lunch or dinner especially during warm days. You can chill the serving glasses also if you like it extra cold.

Store leftover milk and cooked vermicelli separately in refrigerator and assemble fresh when needed. It is not good to store fully assembled falooda for long time as ice cream melts and changes the texture.

FAQS

1.Can I make this in advance?

You can prepare the milk, soak sabja seeds and cook vermicelli earlier. Assemble just before serving so layers stay neat and fresh.

2.Can I skip sabja seeds?

Yes you can skip if not available. Still it will taste good but that classic falooda texture may be missing slightly.

3.Can I use vanilla ice cream?

Yes you can use vanilla ice cream. Its mild but still creamy and nice.

4.How can I it more rich?

You can use full fat milk and add little extra sauce on top. Adding chopped nuts also makes it more rich and tasty.

5.Can I give it for kids?

Yes it is very kid friendly because of sweet and creamy taste. Just adjust sugar little if making for small kids.

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