Aye Hai! Pahari Faluda, Kya Baat Hai! Let’s Make Some Mountain Magic, Yaar!

Namaste Doston! Sat Sri Akal! Kem Cho? Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life! Today, we’re ditching the usual and heading to the cool, crisp air of the Himalayas for a dessert that’s as refreshing as a mountain breeze: Pahari Faluda!

This isn’t your average faluda, folks. This is Pahari Faluda, a taste of the mountains, a celebration of simplicity, and a guaranteed crowd-pleaser.

Think of it as a chilled hug on a hot day, perfect for those scorching summer afternoons or any time you need a little pick-me-up. It’s especially popular during festivals like Teej and Janmashtami in the northern regions of India, when families gather to celebrate with delicious, homemade treats. This delightful dessert is also a common sight at weddings and other joyous occasions, bringing smiles to everyone’s faces.

A Little Trip Down Memory Lane

Faluda, as you know, has Persian roots, but the Pahari version has been lovingly adapted by the people of the Himalayan foothills. It’s a testament to how Indian cuisine embraces and transforms flavors from around the world, adding its own unique, regional twist. Generations of Pahari families have passed down this recipe, each adding their own special touch.

Get Ready to Cook!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 30 minutes

What You’ll Need (The सामान, as we say!)

For the Faluda Sev:
- 1/2 cup Arrowroot Flour (अरारोट का आटा, ararot ka atta)
- 1/4 cup Cornflour (मक्का का आटा, makka ka atta)
- 2 cups Water (पानी, paani)
- Pinch of Salt (नमक, namak)
For the Rose Syrup:
- 1 cup Sugar (चीनी, cheeni)
- 1/2 cup Water (पानी, paani)
- 1 tbsp Rose Water (गुलाब जल, gulab jal)
- Few drops of Red Food Colouring (optional)
For Assembling:
- 1/2 cup Sabja Seeds (तुलसी के बीज, tulsi ke beej) – also known as Basil Seeds
- 1 litre Full Cream Milk (दूध, doodh)
- Sugar (चीनी, cheeni) to taste
- Chopped Nuts (कटे हुए मेवे, kate hue meve) – Almonds, Pistachios, Cashews (Badam, Pista, Kaju)
- Vanilla Ice Cream (वनीला आइसक्रीम) – Optional, but highly recommended!

Let’s Get Cooking! (बनाना शुरू करें!)

Soak the Sabja Seeds: In a bowl, soak the sabja seeds in water for at least 30 minutes, or until they puff up nicely. These little seeds are packed with goodness and add a wonderful texture to the faluda.
Make the Faluda Sev: In a saucepan, combine the arrowroot flour, cornflour, water, and salt. Mix well to avoid any lumps. Put the saucepan on medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent. This will take about 10-15 minutes. Be patient, and keep stirring!
Shape the Sev: While the mixture is still hot, pour it into a sev maker (the kind with the small holes). If you don’t have one, you can use a piping bag with a small nozzle. Press the sev maker over a pot of ice-cold water, creating long, thin strands of faluda sev. The cold water will set the sev.
Prepare the Rose Syrup: In a separate saucepan, combine the sugar and water. Bring to a boil, then reduce the heat and simmer for about 5-7 minutes, until the sugar is completely dissolved and the syrup has thickened slightly. Remove from heat and stir in the rose water and food colouring (if using). Let it cool completely.
Assemble the Faluda: In a tall glass, add a spoonful of soaked sabja seeds. Then, add a generous helping of faluda sev. Pour in some chilled milk, sweetening it with sugar to your liking. Drizzle with rose syrup.
Garnish and Serve: Top with chopped nuts and a scoop of vanilla ice cream (if desired). Serve immediately and enjoy the refreshing taste of the Himalayas!

Chef’s Secret Tips for the Perfect Pahari Faluda

Don’t Overcook the Sev: Overcooked sev will become rubbery. Cook it until it’s just translucent.
Chill Everything: The colder the ingredients, the more refreshing the faluda will be.
Adjust Sweetness: Adjust the amount of sugar in the milk and rose syrup to your taste.
Get Creative with Toppings: Feel free to add other toppings like fresh fruits, jelly, or even a sprinkle of cardamom powder for extra flavour.

Different Ways to Cook

Gas Stove: The traditional method, and still the best for controlling the heat.
Induction Stove: Works just as well as a gas stove, with precise temperature control.
Microwave: You can use the microwave to make the rose syrup. Heat the sugar and water in a microwave-safe bowl for 2-3 minutes, stirring occasionally, until the sugar is dissolved.
Pressure Cooker: Not recommended for this recipe.
Oven: Not recommended for this recipe.
Air Fryer: Not recommended for this recipe.
Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (Approximate per serving)

Calories: 350-450 (depending on toppings and sweetness)
Protein: 8-10g
Fat: 15-20g
Carbohydrates: 50-60g

Serving Suggestions

Serve as a refreshing dessert after a spicy Indian meal.
Enjoy it as a mid-afternoon treat on a hot day.
Make it a part of your festive celebrations.
Serve it with a side of kulfi for an extra indulgent experience.

So there you have it, folks! My recipe for Pahari Faluda. It’s a simple, delicious, and refreshing dessert that’s sure to bring a smile to your face. Now, go on and try it out! Make it your own, experiment with different flavours, and most importantly, share it with your friends and family. Tell them Chef Curry Do’pyaza sent you!

Happy Cooking, and remember, Khana Khao, Khush Raho! (Eat well, be happy!)