Puddings
Strawberry and Rose Falooda Pudding
A no-bake rose and cardamom milk pudding set over fresh strawberries, topped with softly whipped cream, pistachios and figs.
Is there anything better than a cool, creamy dessert to end off an indulgent festive feast? This Strawberry and Rose Falooda Pudding is cool, creamy, fruity and floral – exactly what you want after one (or three) too many helpings at the table!
Falooda is usually a rose-flavoured milk drink, but here I have taken those same flavours of rose and cardamom and set them into a silky milk pudding. The trick here is individual servings. Setting each pudding in its own glass makes the dessert feel very personal and considered, and every guest gets their own little moment of rose, cardamom and cream (and nobody fights over the last scoop 😉).
The pudding is set with agar agar, together with a little custard powder for body, so there is no gelatine involved. The one rule is that the milk needs to come to a boil to activate the agar agar – do not skip this, or your falooda will not set! Sliced strawberries sit underneath and add freshness against the condensed milk and rose, and the whole thing is finished off with softly whipped cream, chopped pistachios, crushed rose petals and a quartered fig.
I would love to know how you make your falooda pudding, so please do share your tips with me. Otherwise, all that's left to do is celebrate with family 💚
The recipe
Strawberry and Rose Falooda Pudding
Serves 6Prep 15 minCook 10 minTotal 2 hr 25 min
adventureswithsugar.com/strawberry-and-rose-falooda-pudding/
Method
Method: falooda pudding
- Dissolve the agar agar: Mix the agar agar and custard powder with about 60ml of the milk until dissolved.
- Bring to a boil: Pour the rest of the milk into a medium pot together with the custard mixture, and heat until it just comes to a boil. You need to bring it to a boil to activate the agar agar.
- Make the rose cream: In another bowl, mix the condensed milk, ground cardamom, rose syrup, rose water and double thick cream together.
- Combine: Add the rose cream to the warm milk mixture and gently mix together. Heat again for about a minute, then set aside to cool a bit (this is important if you are using glass servingware, as you want to avoid thermal shock).
- Add the strawberries: Place the sliced strawberries in your serving bowls or glasses.
- Pour and set: Pour the warm falooda over the strawberries and place in the fridge to set.
Method: cream and garnish
- Whip the cream: When you are ready to serve, whip the whipping cream to soft peaks. Then add the vanilla bean paste, almond essence and icing sugar, and continue to whip to medium peaks.
- Add the double thick cream: Add the double thick cream. It will look loose initially, but continue to whip until you have soft and gentle peaks. I prefer to do this by hand so that I do not overwhip.
- Finish: Top the set falooda pudding with the whipped cream. Sprinkle over the chopped pistachios and rose petals, and finish off with a quartered fig.
What should I know about making this?
Why does the milk need to boil?
Agar agar only activates once it comes to a boil, so if the mixture does not get there, your pudding will not set.
Why let the falooda cool before pouring it?
Pouring very hot liquid into glass can cause thermal shock and crack your glasses, so let it cool a bit first if you are using glass servingware.
How much rose water should I use?
Rose water varies a lot in strength, so start with a little less and add to taste. A good quality one makes all the difference.
Do I need the almond essence?
No, it is optional. If you do use it, a single drop is plenty – it can very quickly overpower the rose.
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