Rose Milk Almond Falooda with Chia Seeds
Ingredients
- 2 Cups almond milk
- 4 Tbsp coconut cream
- 2 Tsp honey or maple syrup (optional.)
- 2 Tbsp vermecelli (or angel hair pasta broken in 1/2 inch pieces)
- 2 Tbsp chia seeds (or tapioca seeds or basil seeds)
- 2 Tbsp rose syrup (or Rooh Afza ( available at Indian, Middle Eastern Grocery stores))
Note
To make coconut cream : Refrigerate a can of coconut milk overnight. Scoop the thick layer on top to get coconut cream. Whip it to get whipped coconut cream. Use maple syrup for a vegan treat.
Directions
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| Cook the chia seeds and the vermicelli in 2 cups of almond milk for 7-10 minutes till the vermicelli becomes soft. |
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| Add honey, rose essence, 2 tbsp coconut cream and take off the fire. |
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| Refrigerate for an hour or two till nicely chilled. |
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| Whip 2 tbs coconut cream. Top cold drink with whipped coconut cream. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!