Yield: 4 servings

Prep time: 25 minutes

Total time:  30 minutes

Ingredients:

• 1⅓ cup water

• ⅓ cup beetroot juice

• 1½ tsp vegetable agar agar powder

• 2½ tsp sweet basil seeds

• ½ cup water

• 5 Medjool dates 

• 4 cups unsweetened oat milk

• 3 tbsp beetroot juice

• ⅛ tsp rose essence unsweetened

• 1 scoop coconut ice cream (optional topping) 

• 1 tbsp pistachios plain, chopped

  Instructions: 

• Prepare the jelly by heating the beetroot juice, water and agar agar. Whisk and bring to boil. Turn off and remove from heat. Transfer to a glass container, cool for 10 minutes and refrigerate for 20-25 minutes or until set. Meanwhile, prepare the basil seeds.

• In a glass, combine basil seeds and water, stir and set aside. The seeds will soak up the water and swell up (about 15 minutes), They will look like frogs eggs! 

• Once the jelly is set, gently remove it from the container. Using a ridged peeler to grate the jelly into fine strands. You could use a knife and slice the jelly very finely; however, this takes longer.

• For the falooda, blend dates, milk, beet juice and rose essence in a juice maker not a blender because the milk will go everywhere.

• Divide the jelly and seeds equally into four medium glasses. Pour the falooda shake over the layers. Top with pistachios, coconut ice cream. Serve immediately or chill in the fridge.