Faluda - Rose Syrup Flavoured Milky Beverage Topped with Jello

Faluda

Faluda is layered dessert in a glass that originated in Iran. It's a multi-textured summer drink which the Parsis, who migrated to India from Iran, introduced to the Indian people who in turn took it with them to Burma. It is an integral part of the menus at ice cream parlours and restaurants which serve variations of this sweet beverage. The closest comparison I can think of is milk shake pumped up with nuts, seeds and very thin spaghetti.

Burmese Moh Let Saung - Coconut Milk & Tapioca Beverage

Moh Let Saung

This cold and refreshing drink is perfect for a hot summer day. The 3 essential components are the base coconut milk, any sweetener and delightful little bits & pieces of goodness to add some texture. I made this a couple of years ago, but since the last two ingredients can vary according to what's in your pantry or what you fancy that day, I'm providing an alternative to the recipe posted before.

The traditional sweetener is solid palm sugar that is chopped, dissolved in water and cooked until syrupy. I've made it with pure maple syrup before and with agave syrup today, so take your pick. All kinds of delightful tid-bits can be added to this beverage, such as rehydrated basil seeds, white tapioca pearls, bean thread vermicelli and bits of jello.

Peach or Raspberry Bellinis

Each canister of Iced Tea contains 6 (1.6 oz.) tubs of iced tea mix.
This recipe makes two jugs of Bellinis, peach in one and raspberry in the other.

Serves: 16

Prep Time: 5 minutes

Cooling Time: 2 hours

Ingredients:

1 (1.6 oz.) tub Crystal Light Peach Iced Tea Mix

6 cups (48 oz.) water

2 cups (16 oz.) sugar-free Sierra Mist

1 (1.6 oz.) tub Crystal Light Raspberry Iced Tea Mix

6 cups (48 oz.) water

2 cups (16 oz.) sugar-free Sierra Mist

Directions:

1. In a jug, dissolve iced tea mix in water.
2. Refrigerate for two hours.
3. Add Sierra Mist and stir well.
4. Serve on the rocks.