Falooda is a type of Indian milkshake where cold milk is mixed in with vanilla ice-cream, rose syrup, and sweet vermicelli noodles and/or basil seeds. It is a truly delicious drink – the sweetness of the rose and vanilla flavors mixed together are so good! Then you get a slight textural change from the soft vermicelli and crunchy basil seeds. It’s a match made in heaven!
The recipe I’m sharing with you takes these traditional Falooda flavors and fuses them into a creamy, smooth mascarpone dip that is perfect with fruits, cakes, biscuits or even by itself! There is also the sweet vermicelli and crunch in it! Except, this time, I’ve added chia seeds instead of basil seeds for this dip and it tastes amazing!
This is so simple to make and perfect for a snack or fancy party! Check out this recipe!
ROSE FALOODA MASCARPONE DIP
- 8 oz. mascarpone cheese (room temperature)
- 8 oz. whipped topping (Cool Whip) –
- 1 tsp. vanilla extract
- ½ cup rose flavored syrup + 2 Tbsp.
- 1 cup water
- ¼ cup of roasted vermicelli noodles
- 1 to 1.5 Tbsp of chia seeds
- ½ tsp. cardamom powder (*optional)
**NOTE: Rose Syrup can be purchased at most Indian Markets. (Dabur is the brand that I use most.)
- In a small pot, heat ½ cup rose syrup, water and vermicelli noodles on medium-low heat till noodles become soft and fully cooked. All liquid should be mostly absorbed. (about 5-7mins) Set aside to cool.
- In a mixing bowl, gently blend together the mascarpone and Cool Whip till smooth and creamy, no lumps.
- Add vermicelli noodles, avoiding any liquid it cooked in, to the cream mixture.
- Add 2 Tbsp. rose syrup, chia seeds, vanilla and cardamom powder. Mix well till fully blended together.
- Refrigerate for 30mins before serving to firm a bit.
- Serve cold as a dessert option.
There you go! You won’t realize how good this Indian style mascarpone recipe is till you try it, so what are you waiting for?
Let me know your thoughts in the comments below, tag me on IG @cmspiceculture or catch me on FB at “Spice Culture Cooking.”