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Chia Seed Falooda
8 hr or overnight prep time
8servings
Recipe by
May Abraham Fridel
Source
Indian Cuisine Diabetes Cookbook
Photo by
Renee Comet
How to Make Chia Seed Falooda
Falooda is a sweet milk-based dessert common in the northern part of India. It is thought to have originated from a Persian dessert known as faloodeh. Traditional Indian falooda contains vermicelli made from wheat, but in this recipe I use buckwheat noodles.
8 hr or overnight prep time
8servings
1/3 cup + 3-4 Raspberries + 1/2 tbsp
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Step-By-Step Instructions:
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In a large bowl, combine chia seeds and milk. Soak chia seeds for 8 hours or overnight in the refrigerator.
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After chia seeds have soaked, add vanilla extract. Mix well and set aside.
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In a medium bowl, combine the raspberries, maple syrup, rose water, and lemon. Stir gently to combine and set aside.
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In a short glass, add a layer of chia seed mixture, a thin layer of raspberry mixture, and a thin layer of soba noodles. Repeat for each serving and garnish each serving with pomegranate seeds.
Nutrition facts
8 Servings
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Serving Size
1/3 cup + 3-4 Raspberries + 1/2 tbsp
- Amount per serving Calories 110
- % Daily value*
-
Total Fat
4g
5%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 35mg 2%
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Total Carbohydrate
15g
5%
- Dietary Fiber 4g 14%
- Total Sugars 8g
- Added Sugars 2g 4%
- Protein 5g
- Potassium 210mg 4%
Ingredients
chia seeds
1/2 cup
low fat milk
2 1/2 cup
vanilla extract
1 tsp
raspberries
1/2 cup
maple syrup
1 tbsp
rose water
2 tsp
lemon juice
1 1/2 tsp
cooked soba noodles (rinsed in cold water)
1/4 cup
pomegranate seeds
1/2 cup
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