China grass or Agar Agar as it’s known is a vegan and vegetarian since it’s made from seaweed and it used as a gelatin to set liquids. In India it’s also called Falooda although in this recipe, Falooda refers to the Bombay Falooda a refreshing drink made with Saffron, Rose syrup, Milk, Falooda noodles, Jello, Basil Seeds and Nuts. I’ve turned this into a firm dessert using China Grass or Agar Agar.

Royal or Bombay Falooda China Grass

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Ingredients
  

  • 85 gms Jello
  • 1 cup Water
  • 50 gms China Grass or Agar Agar
  • 1/2 cup Falooda noodles
  • 1 tbsp Basil seeds Sabja or Tukamaria
  • Saffron strands or Kesar
  • 700 ml Milk
  • 300 ml Condensed Milk
  • 6 – 8 tsps Sugar or to taste
  • 1/4 – 1/2 cup Rooh Afza
  • Garnish sliced almonds Pistachios and Pistachio powder

Instructions
 

  • Set the jello in one cup of water and once set cut in cubes
  • Soak the basil seeds in some water and allow it to bloom
  • Soak the saffron strands in some hot milk
  • Soak the china grass in some water for 10 mins
  • Boil in some water till dissolved
  • Heat the milk and add the condensed milk
  • Add some milk to the steeped saffron milk and about 2 tbsps of the china grass and mix
  • Pour into a dish and set in the fridge
  • Cool the milk down and when barely warm add the china grass
  • Slowly pour over the saffron layer, add the jello and the falooda noodles
  • Add the bloomed basil seeds to the milk and add that as well.
  • Allow to set overnight
  • Garnish with more rose syrup and nuts