Faluda is a popular dessert beverage enjoyed for its cooling and layered textures. This Finger Millet Vermicelli Faluda replaces refined vermicelli with finger millet (ragi) vermicelli, making it richer in calcium, fiber, and essential minerals.

Combined with soaked chia seeds, chilled milk, and rose syrup, this faluda is light, refreshing, and naturally satisfying. It works well as a summer dessert, festive sweet, or post-meal treat while offering better nutrition than traditional versions.

Ingredients

• Finger millet vermicelli – 30 g

• Chia seeds – 20 g

• Milk – 100 ml

• Red rose syrup – 10 g

• Sugar – 20 g

• Almonds (grated) – 2 g

• Water – as required

Preparation Method

1. Boil water in a pan and cook the finger millet vermicelli for 2–3 minutes until soft. Drain and keep aside.

2. Rinse chia seeds thoroughly and soak them in water for 10 minutes until they swell. Drain excess water and keep aside.

3. Boil the milk and allow it to cool slightly. Place it in the freezer for a few minutes until chilled.

4. Add sugar to the chilled milk and stir until completely dissolved.

5. Take a large serving glass and add red rose syrup at the bottom.

6. Add soaked chia seeds followed by cooked finger millet vermicelli.

7. Pour the chilled milk over the mixture and mix gently using a spoon.

8. Garnish with grated almonds and serve immediately.

Serving Suggestions

• Serve chilled as a summer dessert

• Ideal for festive occasions

• Can be topped with ice cream for indulgent variation

Call to Action

Prepare this recipe using premium-quality finger millet vermicelli.
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