Falooda Cake
Falooda Cake – level up your store bought cake mix with one of the very famous Indian beverage Falooda flavors along with basil/chia seeds, vermicelli, dry fruits and rose syrup along with fresh cream frosting!
I am going to be honest and say that I am not a baker. And that is the reason I prefer using store bought cake mixes. However, I like fancy cakes at the same time. So solution is to jazz up store bought cake mixes and add my own touch to it. This Falooda cake is a perfect example of that! Falooda is a very famous Indian beverage. The original flavor is rose, however you can find many different flavors now a days like pistachio and mango. My fav is always rose though!! Falooda is milk based beverage with dry fruits, malai, ice cream, tutti frutti, rose syrup and other goodies!!
Falooda is very close to my heart since the first time I met my husband in person, I served him some delicious Falooda. And his side of the family always makes a funny comment saying, I wooed him over a cup of Falooda!! I am not going to say that it is a lie LOL. This cake is super simple to make with few tips and tricks. And believe me, people will end up thanking you for serving them some outstanding gourmet dessert. Also be sure to make plenty, since people will not only go for seconds but thirds and many more!!
This would make an amazing dessert for your special days like anniversary, Valentine’s day, birthdays, date nights etc!! Check out my Basundi Cake for yet another easy dessert option!! If you end up making this easy yet gourmet looking cake, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!!
Falooda Cake
Ingredients
- 16.25 oz Betty Crocker Cake Mix, Super Moist, White Flavor
- 1 tbsp Rose Water
- ¼ tsp Cardamom Powder
- ½ cup Cooked Falooda Vermiceli
- 1 cup Whole Milk
- 2 tbsp Tukmaria/Basil Seeds/Chia Seeds
- 2 tbsp Rose Syrup
- ¼ cup Coarsely Ground Cashew
- ¼ cup Coarsely Ground Pistachio
Whipping Cream
- 2 cup Heavy Whipping Cream
- 2 tsp Rose Water
- 4 tbsp Powdered Sugar
- ⅛ tsp Cardamom Powder
Instructions
- Boil falooda vermicelli as per package instructions. Drain all the water out and let it sit in the strainer for some time.
- Soak 2 tbsp of tukmaria/basil seeds/chia seeds in a 1 cup of lukewarm milk for 45 min. Make sure you mix the seeds in milk very well so they do not get lumpy. Keep mixing every few min with fork or beat it as if you are beating eggs. Once the seeds are well expanded and milk comes to room temp or even a bit cold, add ¼ cup of rose syrup. Mix well and keep it aside. Do not add rose syrup in warm milk mixture.
- Make cake as per box direction with an addition of rose water and cardamom powder. Let it cool down completely.
Make the frosting
- Start whipping the cold whipping cream in a standing mixer or handy mixer until it starts to peak just a little.
- Add rose water, cardamom powder and powdered sugar. Keep whipping until the frosting holds stiff peaks.
- Keep it refrigerated until it's time to use it. Do not make it ahead of time as it will start to get runny
Dress/Frost the came
- Cut it in half to make two tiers. Separate two layers.
- Spread half of the tukmaria/basil seeds/chia seeds mix on the bottom layer.
- Top it with ¼ cup of Coarsely Ground Cashew.
- Top it with ¼ cup of Coarsely Ground Pistachio.
- Top it with ¼ cup of raisins.
- Spread half of the whipping cream, not too thin or not too thick layer.
- Top that with prepared vermiceli.
- Top it with rest of the tukmaria/basil seeds/chia seeds mix. Do not over spread it since it might make the cake runny.
- Top that with the other cake tier, the cut side down.
- Frost it with rest of the whip cream frosting.
- Garnish it with some Coarsely Ground Pistachio and cashew, left over chia seed mixture (do not pour too much as it will make your cake runny) and anything else you like!!
- Let it cool down for few hours before serving! It is best to serve it with some vanilla ice cream and tiny rose syrup drizzle on each slice of cake!!
