Falooda Sharbat

Sharbat is a water or milk based drink prepared from fruits or flower petals and served chilled. A childhood favorite sweet milk drink I grew up enjoying, and one my boys now also enjoy. This Falooda Sharbat can be made in a milk or water base depending on your liking.


It was the drink my mom was always in charge of for our masjid iftars. I remember buying gallons of milk and shaking them up with the bottles of Rooh Afza and then helping my mom make the gelatin noodles and blooming the basil seeds to later add to the dozens of sharbat gallons.


Years later, now as a mom, I’ve realized why the gelatin and basil seeds were essential to the sharbat. Aside from loving the texture in the sharbat, basil seeds and gelatin are great for digestion, hydration, helps manage blood sugar and is great for skin and bone health. It only makes sense why they’ve been added to Ramadan Sharbat for years. Definitely a plus after a long day of fasting!





Here’s my take on a delicious and nutritious sharbat that I hope you all enjoy just as much! My Dye Free Rooh Afza recipe can be found here if you’d like to make your own natural syrup.


Ingredients:

Serves 4 to 6


Gelatin Noodles:

  • 2 tbsp Gelatin (divided)

  • 2 c. Boiling Water (divided)

  • Green and Red Food Coloring (optional)


Sharbat Milk:

  • 4 c. Milk (can sub water)

  • 1/4 c. Rooh Afza Syrup


Blooming Seeds:

  • 1 tbsp Basil Seeds

  • 1/2 c. Water


Additional Ingredients:

  • Vanilla Ice Cream (optional)




Method:

  1. In two separate bowls add a tablespoon each of gelatin.

  2. Add a cup of boiling water to each bowl and whisk the gelatin until dissolved.

  3. Add 2 to 3 drops of green food coloring to one bowl and 2 to 3 drops of red food coloring to the second bowl.

  4. Mix and refrigerate for at least 2 hours or until set.

  5. Once set, take half the green and half the red gelatin and grate with a box grater and set aside.

  6. Mix the basil seeds with room temp water and set aside to allow it to bloom (about 5 mins).

  7. Now mix the milk with Rooh Afza until you get the desired sweetness to your liking.

  8. In a large pitcher, add 3 to 4 scoops of vanilla ice cream.

  9. Pour in your Sharbat Milk.

  10. Add the grated gelatin and bloomed basil seeds.

  11. Give it all a good mix and enjoy!




Notes:

  • You can make this a water base instead of a milk base if desired as well.

  • You can mix and store the Sharbat without the ice cream in the fridge a couple hours before serving. Just add ice cream before serving.

  • Lasts 2 to 3 days in the fridge in an airtight container.

  • Left over gelatin lasts up to a week in the fridge, stored in an airtight container.

  • I love using Halal Grassfed Gelatin by Hearthy Foods but Agar Agar or Chinagrass are also great alternatives.




I hope you give this childhood classic recipe a try and enjoy it as much as we do!

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