Bombay Crush or Falooda Dalgona
Saturday, April 16, 2022
"The only crush you should be
thinking about
this Ramadan is
Bombay Crush"
While there are many different versions of making Bombay Crush or what it's also known as Falooda, this recipe is far from the classic and traditional version. Honestly, in our family, we just call it falooda. I didn't even know it was also known as "Bombay Crush" lol.
Bombay Crush or Falooda is generally very common in my neck of the woods here in Southern Africa, especially during Ramadan.
As I mentioned, there are many versions, but my family likes it pretty simple with just milk, ice cream, rose syrup, cardamom powder, and sugar - much like a milkshake.
It seems like most drinks were Dalgona-fied once "Dalgona Coffee" went viral during the start of the pandemic. So I may be a bit delayed, but my sister suggested it to me, after seeing it on TikTok and I really wanted to try it. Side note, by far, my personal favourite is making hot chocolate dalgona. As someone who loves winter and hot chocolate, it is always my perfect combination.
This Bombay Crush or Falooda Dalgona is a thick and smooth drink, and it's quite refreshing after a long day of fasting or during the summertime. So, because it's a go-to drink for many during Ramadan, I decided to give it a try, and share my adapted version.
Good quality Rose Syrup and Cardamom Syrup can really elevate how it tastes, and how much syrup you may need for the whipped cream to turn a vibrant, beautiful pink and for the flavour to really come through.
Depending on where you are in the world, you can find these syrups pretty easily if you know where to look. Check at your local supermarkets, local Indian/Iranian supermarkets, and even online.
This recipe is just for approximately 2 - 3 servings, which I served in short, yet wide glasses. If you're making it for multiple people, I suggest increasing the quantity. I personally think it's better to serve this in individual glasses. You can literally make it ready to serve and keep it in the fridge. It also holds up well in the fridge even overnight.
If you do want to add icecream, which I did later that night for a 3rd serving. I'd suggest scooping in the vanilla icecream before you piping the rose whipped cream.
Something to note, is I share the method twice. One has step-by-step pictures, and the second is the exact same method just minus the pictures. I try to share the step-by-step pictures because it makes any recipe easy to follow along when you have some visuals to refer to.
Tiktok Video Coming Soon
INGREDIENTS
250ML Fresh Cream (Whipping Cream)
2 Tbsp Rose Syrup
Pinch of Cardamom Powder (or 1/4 tsp Red Cardamom Syrup)
2 - 3 Tbsp Castor Sugar
250 - 300ml Milk
1 - 2 tsp Sabja Seeds/Tukmaria Seeds - soaked in water
Piping Bag and Prefered Nozzle
Dry Rose Petals
Edible Glitter
Chopped Pistachios
METHOD WITH PICTURES
1. In a mixing bowl add; fresh cream (or whipping cream), rose syrup, and
cardamom powder (or red cardamom syrup).
2. With your hand/stand mixer start to slowly beat the mixture, and after 1 -
2 minutes as you see the mixture thickening gradually begin to add your castor
sugar (which you can add more off if you'd prefer yours super sweet).
3. Continue till it forms stiff peaks, be careful to not overbeat
it.
4. Transfer the whipped rose cream into a piping bag, with whichever nozzle
you prefer.
5. By now your sabja seeds/tukmaria seeds should have been soaking for around 10 - 15 minutes. They should
double in size and have turned grey. Strain out the water and leave it
aside.
6. To your glasses fill them 3/4 of the way with milk.
7. Add 1 tsp of the sabja seeds/tukmaria seeds to each glass.
8. Generously pipe the whipped rose cream over the milk.
9. Finally, top with some dry rose petals, edible glitter and chopped
pistachios. Keep it in the fridge for a few hours so it's nice and cold when
you serve (or use cold milk if you want to serve it right away).
METHOD WITHOUT PICTURES
- In a mixing bowl add; fresh cream (or whipping cream), rose syrup, and cardamom powder (or red cardamom syrup).
- With your hand/stand mixer start to slowly beat the mixture, and after 1 - 2 minutes as you see the mixture thickening gradually begin to add your castor sugar (which you can add more off if you'd prefer yours super sweet).
- Continue till it forms stiff peaks, be careful to not overbeat it.
- Transfer the whipped rose cream into a piping bag, with whichever nozzle you prefer.
- By now your sabja seeds/tukmaria seeds should have been soaking for around 10 - 15 minutes. They should double in size and have turned grey. Strain out the water and leave it aside.
- To your glasses fill them 3/4 of the way with milk.
- Add 1 tsp of the sabja seeds/tukmaria seeds to each glass.
- Generously pipe the whipped rose cream over the milk.
- Finally, top with some dry rose petals, edible glitter and chopped pistachios. Keep it in the fridge for a few hours so it's nice and cold when you serve (or use cold milk if you want to serve it right away).
PIN IT
It is so easy to pin a recipe you like right onto your Pinterest
boards.
Simply click on the picture, and it will automatically open up to your
Pinterest,
where you can save the image and recipe link to any board
automatically.
I hope you enjoy this Bombay Crush or Falooda Dalgona Recipe.
I've shared a few drink recipes on my blog, check them out;
4 comments
your recipes always look so good!
ReplyDeleteThank you :) I really appreciate the kind words
DeleteOh my goodness, I think I've just discovered my favourite combination, Rose and Cardamom! This drink looks AMAZING!! The kind of thing I would like to drink on my birthday, valentines day or perhaps every-day :-) Will definitely be hunting my local store for Rose and Cardamom syrups. Thank you for sharing!
ReplyDeleteThank you so much! Hahah and so now you owe yourself this treat. You can substitute the cardamom syrup with cardamom powder, just be careful to not add too much. Like I mentioned in the post, check those small Indian/Iranian supermarket stores, they should have it.
Delete