Matcha falooda

Make a matcha version of falooda, the dessert-milkshake popular in southeast Asia. It’s a fun way to end a feast, or for special occasion meals such as Ramadan

Prep:20 mins

Serves 4
Easy

Nutrition per serving

kcal 194
fat 5g
saturates 3g
carbs 29g
sugars 0g
fibre 3g
protein 6g
salt 0.15g

Ingredients

75g thin cornstarch or wheat vermicelli noodles , cut into 5cm pieces
1 tsp tukmaria (basil seeds; see tip below)
2 tsp matcha powder
2 tbsp rose syrup
480ml milk (any kind)
150g strawberries , hulled and roughly chopped, or use blueberries or raspberries
vanilla ice cream , to serve (optional)

Method

Bring 500ml water to the boil in a small pan, then add the noodles and boil for 5 mins until soft. Drain and set aside. Mix the tukmaria with 4 tbsp water, and set aside.
Whisk the matcha with 2 tbsp warm water in a small bowl until smooth. Combine the rose syrup and milk in a jug, divide between two large or four small glasses, then add a spoonful of the soaked tukmaria, drained vermicelli and strawberries to each glass. Divide the matcha between them, then top each with a spoonful of ice cream, if you like.