Indian Summer Falooda Float

• 1-2 scoops Haagen Dazs Pistachio Ice cream
• 2-3 tablespoons Rooh Afza Rose syrup (from any Indian Grocery store)
• 1/2 cup 2% milk (cold)
• 1/2 cup chilled plain Seltzer
• 1 tablespoon tukmaria (or chia seeds)
• 2 tablespoons confectioners sugar
• 3 cups water
• 1 /4 small bundle mung bean noodles
• 2-3 pistachios, grated over a microplane
• Can of whipped cream

1. Heat 2 cups of water and bring to a boil. Add the Mung bean noodles & allow to cook for ~ 5 minutes till soft. Strain & transfer the noodles into the remaining cup of cold water. Add the Tukmaria or chia seeds into the cold water along with the confectioners sugar. Stir and set aside for ~ 1/2 hr. The seeds will swell up and absorb most of the water. You will have way more than you need for just one serving.
2. To assemble the falooda float: Pour 2 tablespoons of the rose flavored syrup into a tall glass. Add the Ice cream.
3. Using a slotted spoon or a tea strainer, scoop the mung bean noodles and the seeds from the cold water. shake gently to let any excess water drip. and spoon about 2-3 tablespoons of basil seed and noodles over the ice cream.
4. Pour the cold milk & seltzer (adjust the proportion of the seltzer and milk as per your personal preference).
5. Add whipped cream over the float and garnish with the pistachios. Drizzle with extra rose syrup if you desire and slurp it up!.

haagen, syrup, milk, chilled plain seltzer, tukmaria, confectioners sugar, water, bean noodles, pistachios, cream

Taken from food52.com/recipes/12179-indian-summer-falooda-float (may not work)