Falooda Mousse Trifle
With the holidays are right around the corner; I wanted to make sure I had a fun dessert lined up – and here it is… The Falooda Mousse Trifle! The mousse is light and airy, and slightly sweet but not overpowering. It is layered with falooda sev and takmaria. I used the traditional components of falooda and turned it into a fusion dessert!
As you may know I’m really vibing with individual servings and bite size everything right now, so thought I would do the same for dessert. I have used small trifle cups, but it would also look great in shot glasses, small mason jars, or even small cups. I do recommend taking the mousse out of the fridge RIGHT before serving. It can also be make a day ahead of time and you can just put the cups in the fridge to make sure it sets perfectly. I used less sugar because I don’t like my desserts to be overly sweet, but feel free to adjust the sugar according to your preference. My family loves falooda, and this was my spin on the falooda we make normally! Hope you will enjoy this as much as we did! Tag @zheelicious on Instagram if you decide to make it.🤗 Happy Holidays!🎅🏾
Stay happy, stay hungry!
Active time: 20 minutes
Cook time: 0
Total time: 20 minutes
Serving: Varies depending on the size of the cups
1 pack falooda sev
¼ cup takmaria seeds (basil seeds)
1 cup of water
2 cups heavy whipping cream
1/3 cup sugar
½ tsp cardamom powder
1 tbsp rose syrup
Almond slivers to garnish (optional)
In an electric mixer - mix the whipping cream, cardamom powder, sugar, and rose syrup. Whip it on a low speed until you see soft peaks, which should take about 10-15 minutes. Once it has soft peaks, fill the mousse in a piping bag and refrigerate for a couple of hours to set it.
In a bowl, mix the takmaria with water as needed, stirring occasionally. Set-aside until ready to use.
Cook the falooda sev according to packaged directions and set-aside until ready to use.
In a trifle cup or mini cups, place the takmaria on the bottom, top it with falooda sev, and then pipe on the mousse - repeat this again. Garnish with almond slivers!
The falooda sev, takmaria, and rose syrup can be found at any Indian store.
I cut my sev’s smaller makes it easier to work with.
You can garnish with pistachios or even dried rose petals.
If you can't find takmarai you can use chia seeds instead.