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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:
- In a large bowl, combine chia seeds and milk. Soak chia seeds for 8 hours or overnight in the refrigerator.
- After chia seeds have soaked, add vanilla extract. Mix well and set aside.
- In a medium bowl, combine the raspberries, maple syrup, rose water, and lemon. Stir gently to combine and set aside.
- 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
-
Serving Size
1/3 cup + 3-4 Raspberries + 1/2 tbsp
- Amount per serving Calories 120
-
Total Fat
5g
- Saturated Fat 0.9g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 40mg
-
Total Carbohydrate
15g
- Dietary Fiber 5g
- Total Sugars 7g
- Protein 5g
- Potassium 210mg
- Phosphorous 190mg
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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