Rose Milkshake Falooda: Easy Sugar-Free Recipe
Indulge in the delightful flavours of Rose Milkshake Falooda, featuring a delightful rosy essence. This easy-to-prepare beverage incorporates basil seeds for a unique texture and is sure to quench your thirst with its refreshing taste. It’s a perfect choice for anyone who enjoys a cool and creamy milkshake. This sugar-free twist offers a delightful take on the traditional Indian and Pakistani milkshake.
Ingredients
Sugar-free Rose Milkshake Syrup
- 3 cups Unsweetened Almond Milk
- ⅔ cups Keto Rose Syrup (on this site) or non-low carb brand such as Rooh Afza
- 1½ tbsp Basil Seeds
- 2 cups Water
- 1 cup Low Carb Vanilla Ice Cream (optional) or Cottage Ice Cream (see recipe below)
- ¼ cup Crushed Rose Dried rose Petals for garnish
- ¼ cup Chopped nuts for garnish
Low Carb Cottage Cheese Ice Cream (add 4 hours to recipe time)
- 1 cup Cottage cheese 4% full fat
- 2 oz Whipping Cream Whipped
- 1 ½ tsp Liquid stevia
- 4 tbsp Powdered Monk Fruit about three tablespoons granular
- 1 tbsp Vanilla Extract
Instructions
- To prepare basil seeds, place them in a bowl or jar and cover them with water. Let them soak for about 5 minutes until they become gelatinous. After soaking, stir the seeds to separate them, then strain them into a bowl and set them aside.
- Mix the unsweetened almond milk with the keto rose syrup in a jug and stir until it becomes pink. Set aside. Then, drizzle the bottom of a tall glass with a tablespoon of the syrup, place a few tablespoons of the gelled basil seeds, and fill the glass with the rose almond milk about 3/4 of the way up.
- Next, add a couple of low-carb vanilla ice cream scoops and garnish with crushed dried rose petals and chopped nuts of your choice. You can also drizzle more keto rose syrup and then serve your sugar-fre rose milkshake falooda with a straw.
Low Carb Cottage Cheese Ice Cream (optional)
- Blend everything, except for the whipping cream, until smooth and creamy using an electric blender.
- Transfer the cottage cheese mixture into a mixing bowl and keep it in the fridge while you make the whipped cream.
- Whip the cream until it doubles in volume. Then, take out the cottage cheese mixture and fold in the whipped cream until blended.
- Transfer the mixture to an ice cream pan or a freezable dish, cover it with foil, and freeze for up to 4 hours. It should scoop easily ready to add to the rose milkshake falooda.