CHIA SEED FALOODA

The very few times , I have had  falooda , I would tell myself , "this is semiya payasam sans the cardamom , jelly , fruits , nuts and icecream". I never thought of making it though , until I made chia pudding . The texture of the soaked chia seeds was so much like the seeds that is used in falooda. I had some leftover chia pudding and  some jelly( my kids fav!) , in the fridge. Well ! it seemed like a good time to make falooda. I just had to make the payasam, toast some nuts and chop some apples(only fruit that I had in hand). I didn't have icecream , and didn't want go to the store just for buying the icecream. Who says you need to have all of the ingredients on hand , just put it all together and make your own signature falooda. So this falooda is sans the scoop of icecream . I was sure that my husband would comment , "but doesn't falooda have icecream in it ". And that's the start of another interesting food argument. 

 I did surf the internet for a simple recipe . This here is the one I got inspired from.  I swap fresh chopped strawberries for the jelly(jelly is more tastier , obviously) , until the kids start to complain. Then for once I use jelly , just to heed to their complaints. Let them indulge in some fun food , once in a while.

INGREDIENTS

1. 2 cups milk
2. 1/4 cup semiya
3. 1/4 cup sugar
4. 1 Tbsp. cornflour
5. pinch of salt
6. 1/2 tsp vanilla essence
7. 1 cup finely chopped apple sprinkled with 2 tsp sugar and 1/4 tsp of vanilla essence
8. 1 cup chopped jelly(I have used store bought jelly)
9. 1/4 cup slightly toasted almond slivers, chopped
10. 1 Tbsp. chia seeds soaked in 1/2 cup milk or water plus 2 tsp sugar 

METHOD

MAKE-AHEAD

• Slightly toast the almonds , in a pan , just until a nice nutty aroma comes. Keep a close watch . Don't overdo it and don't let it brown. Let it cool . Hand chop it or just crush it with your hands(if using slivered almonds) , store it in a box and keep it aside. I loved the texture of the almonds. I had stored the store-bought slivered almonds in the freezer. I don't know, if that's the reason , the toasted , chopped almonds had a nice crunch in the falooda .
  
  
  
• Make the jelly ahead. Refrigerate it after it sets , slice it into small pieces. I have used a chopper to slice them . Store in a box and keep it aside.
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• Soak the chia seeds in milk or water with 1 Tbsp sugar. Keep it aside for atleast 2 hours or refrigerate it overnight.
  

• Chop the apples and sprinkle it with 1 tsp sugar , stir well. Keep aside or refrigerate it.

MAKE THE PAYASAM

• In a sauce pan , add 1-1/2 cup milk ,sugar,salt,semiya and bring to a boil. Mix 1 Tbsp. cornflour in the remaining 1/2 cup milk,stir well.Add this to the boiled milk.Simmer boil for 2-3 minutes. Turn off . When cool , add the vanilla essence.
  
  
  
  
  
  
  
  
  
  

BRING IT ALL TOGETHER

• Make a checklist. Also everything should be cold.

1. jelly
2. nuts
3. semiya payasam
4. soaked chia seeds
5. chopped fruits ( I have used chopped apples)
6. A tall glass. I used a champagne glass , that I had . That fit the right amount for us. 

• Put all of these on the table.
  

• Layer the jelly at the bottom , followed by chia seeds, chopped apples ,nuts , payasam and repeat as much as you want .
  
  
  
  
  
  
  
  
  
  
  
  
  

• Don't have a tall falooda glass. Don't fret , just use your regular glass.
  

  

NOTES

• I tried to freeze a little jelly that was left over. But after thawing it , the jelly turned to liquid. 
• I tried to swap jelly with pomegranate but didn't work out.
• Its so tempting to cook the chia seeds along with the semiya while cooking. So I tried cooking chia seeds , semiya in milk , after it cooled down , added chopped apples and nuts , but the layered falooda tastes better,