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 Method

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

Method
 

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