Mithi Dabalah

Sindhi Shahi Tukde

Sweet Fried Bread


This past weekend our Sindhi potluck group met and we decided to cook only authentic Sindhi food. Oh my! We had a ball eating all the wonderful Sindhi food. Well, some of the friends in the group that could not attend missed one heck of a great Sindhi dinner. Yummy khadho (food) like Sindhi Karhi, Patate ja Tookah, Wadis, Peas/Paneer, Boondi Jo Matho (Raita), fried papad and then the most favorite dish was the dessert, a traditional, divine, Mithi Dabalah.

So what is this dish and how does one make it. Mithi means sweet and dabalah means bread. Simple… easy… Yes it is…  Mithi Dabalah is a delicious and a very decadent Sindhi dessert. I would call it a version of the Shahi tukde. Traditionally this dish was made with leftover bread. God love our dear ancestors who came up with this wonderful creation (A Moghul influence that’s what I believe) which is a favorite amongst Sindhi’s. Because of the popularity of this sweet dish it is now served at weddings, celebrations and parties. This easy and simple recipe is an absolutely perfect dish even at small gatherings and parties because it can be made in advance.

Mithi Dabalah traditionally was made by frying bread and dipping it in warm sugar syrup and eaten as a breakfast or as a snack. Now we have modified this by adding Rabadi over the fried sweetened bread flavored with cardamoms and then topped with nuts. In India they top this scrumptious dish with Varq (Edible Silver Foil). You can even try it with another twist, like topping the fried sweet bread with ice-cream and then use your imagination with other toppings. So here goes the recipe of Mithi Dabalah…


  • 8-10 Slices of bread cut into triangles and fried
  • Oil for frying bread
  • 2 Cups Sugar Syrup
  • 1tsp rose water
  • 1 cup Rabadi
  • 5 green Cardamoms or 20 seeds
  • 10-12 Pistachio nuts chopped finely

Method to Make Sugar Syrup:

  • 2 cups Sugar
  • 1 cup Water
  • In a saucepan on medium heat, combine sugar and water to make sugar syrup. Boil until the sugar is completely dissolved and thick syrup like consistency has been achieved, add cardamoms and rose water. Keep warm until needed.

Method to Make Rabadi:

  • 5 cups of milk
  • 1/2 cup sugar
  • In a heavy bottomed pan boil milk. Keep stirring constantly so it does not stick onto the bottom and sides of the pan. Reduce to 1 cup and then add sugar. Boil for 1-2 mins more and remove from heat. Let it cool and refrigerate. Use when needed.

Method for Fried Bread:

  • Trim the edges of the bread slices and cut them into four triangular pieces.
  • In a frying pan heat oil, deep fry the bread pieces to a golden brown color.
  • Remove from frying pan and place the fried bread pieces over some tissue, so the excess oil is soaked out.

Assembly of Mithi Dabalah (Sweet Bread):

  • Using a slotted spoon, drop the crisp golden fried bread triangles into the warm sugar syrup for a few minutes.
  • Remove the bread triangles from the sugar syrup and transfer to a serving dish.
  • Top with prepared Rabadi and chopped pistachio nuts.
  • Enjoy this Mithi Dabalah warm or chilled anyway you want.

Keep it simple, keep it Sindhi.

Bedhe Je Bhurji – A Sindhi BLD

Ande Ki Bhurji

Spiced Scrambled Eggs



I had such a terrific fun filled time with family from India over at our place. I felt lazy and tired and was in no mood to go grocery shopping after such a hectic weekend. But life has to go on and I had to go to work as usual and then jump back into the routine of cooking to get going. But what to cook…??

A simple dish should serve the purpose. With no vegetables in the refrigerator, I had to scramble up something. I did not want to be really bothered with cooking that would involve a lot of time. The rains only worsened the mood for the day. So on a cold rainy spring day, BLD (breakfast, lunch or dinner), any time meal would be a fantastic choice.

Bedhe Je Bhurji, would just be right on a day when you come home late from work or you are too tired or feeling lazy like the way I am feeling today. If one has to describe Bhurji it is just whisking and cooking up eggs with some dry masalas. Bedhe Je Bhurji can be relished at any time of the day. This dish uses the simplest ingredients that are stocked up at home like eggs, onions, green peppers tomatoes and cilantro. This can be eaten in a variety of ways,

1) Eat it in/as a sandwich for breakfast.

2) Eat it just by itself as a snack.

3) Eat it as a side dish with rice & curry for lunch/dinner.

4) Put Bhurji in tortillas with some chutney and ketchup and eat it as a wrap.

5) Eat it with rotis or phulkas.

Note: This is such a unique dish, if you don’t want the eggs, substitute with paneer and you have a vegetarian Paneer Bhurji.

Want a low cholesterol recipe, omit out the yolks from the eggs.

Even better, if you want a low calorie recipe omit the butter and cook with just 1 tsp of oil.

Need something healthier, add some veggies.

Enjoy this BLD anyway you like….


  • 4 Eggs
  • 1 Medium Onion finely chopped
  • 1 Medium Tomato diced
  • ½ Green Pepper (Capsicums)
  • ½ cup Milk
  • 1 green chili chopped finely
  • 1 tsp jeera
  • ½ tsp turmeric powder
  • ½ tsp red Chili powder
  • ½ tsp coriander powder
  • 2 tbsp oil
  • 1 tbsp butter
  • Few sprigs of fresh Cilantro finely chopped
  • Salt and pepper to taste


  • Heat a non-stick pan on medium heat and add the oil. Add jeera and chopped onion. Sauté until onion turns translucent and pink.
  • Add chopped tomatoes, green peppers, green chilies, red chili powder, turmeric powder and coriander powder. Sauté for 1 min.
  • Add salt and pepper as per taste.
  • Break the Eggs into the pan directly. Stir once and wait until the eggs begin to set.
  • Add milk and stir gently so that the eggs break up, and once the eggs are set completely the scrambled egg pieces will start to get coated with the spices. Now stir constantly and cook the eggs till dry or up to desired consistency.
  • Add the cilantro leaves, butter and mix well.
  • Serve hot with bread for breakfast or with phulka as a meal or as a wrap.
  • Serve it anyway & anytime you want, it’s a BLD (Breakfast, Lunch, and Dinner).

Keep it simple, keep it Sindhi.

Sai Bhaji – Sindhi Saag

Palak-Chana Daal Ka Saag

Spinach with Lentils



When one talks about Sindhi food, there are a few recipes that are often talked about a lot, like Sai Bhaji, Sindhi Karhi etc. These are not only favorites amongst the Sindhi’s but also liked by everybody else .They would be categorized as signature dishes. Sai (green) Bhaji (Vegetables), as the name indicates, makes one think of the greens, which is the main ingredient of this recipe. This combo/medley of the greens, chana daal and garlic… yum yumm yummmy. There are many ways to make Sai bhaji and still be called authentic. Some add vegetables along with the greens and others don’t. The end product Sai Bhaji is just delicious, no matter how you make it. This is normally eaten with Bhuga Chawaran or Plain Chawaran, Fried Potatoes, Raita and of course our Sindhi Papad.

Note: As we all know greens are a good source of vitamin A and beta-carotene. Research indicates that beta-carotene has an important and influential role in achieving and maintaining good health.




  • 1 bunch Palak (Spinach)
  • ½ bunch fresh Dill
  • Few sprigs of Indian Sorrel (Khatta) optional
  • 1-2 tsp Tamarind juice if Indian Sorrel is not available
  • 2 medium Tomatoes chopped and diced
  • 1 medium Onion diced
  • ½ cup Chana Daal
  • ½ tsp crushed Ginger
  • 6-8 flakes of Garlic finely chopped+1flake finely chopped for tadka
  • 1 fresh Green Chili finely chopped
  • 1tsp Jeera
  • 1tsp Dhania Powder
  • ½ tsp Red Chilies
  • ½ tsp Turmeric Powder
  • 1 cup Water
  • 2 tbsps Oil
  • Salt to taste




  • Wash and soak chana daal for about 15 mins.
  • Meanwhile cut and chop spinach, dill, and Indian sorrel. Wash thoroughly and drain.
  • In a pressure cooker add oil, diced onions and fry till pink.
  • Add soaked chana daal, tomatoes, ginger, garlic, green chili and all dry masalas except jeera. Cook this for a few mins till lightly browned.
  • Add washed and cut spinach, dill and Indian sorrel or tamarind stir till all greens are wilted.
  • Add water and pressure cook for 2-3 whistles and then let it simmer for 5-7 mins.
  • When pressure is out, take a hand masher/mashing kitchen tool (mandiharo –in Sindhi) and mash (not completely).
  • In a tadka pan heat oil, when hot add jeera and 1 chopped flake of garlic. Add this hot tadka to the blended/slightly mashed Sai bhaji.
  • The Sai bhaji is ready and should be grainy not smooth.


Serve hot with Bhuga Chawaran, (Sindhi fried Rice), Taryal Patata (fried Potatoes) and don’t forget the Sindhi Papad.


Keep it simple, keep it Sindhi.


This delicious healthy recipe goes to SWC – Cooking with Greens event hosted by Sowmya.



Bhuga Chawaran

Sindhi Fried Rice

Pyaaz Wale Bhune Chawal



A Sindhi recipe blog would seem incomplete without the recipe of Bhuga Chawaran and…..This simple rice recipe made with caramelized onions and a mix of whole spices (Garam Masala) is popular with Sindhis and other cultures as well. Traditionally this recipe is made on occasions and can be served with a variety of vegetables. A lot of us like to eat this with Sai Bhaji. But if you just feel lazy and not in a mood to cook anything besides the rice, don’t worry you will still be a winner. Bhuga Chawaran is always a hit any time you serve it. This rice dish tastes delicious by itself but you can serve it with pickle or plain yogurt or raita or our Sindhi papad. Enjoy the recipe of Bhuga Chawaran and eat it anyway you like, you are sure to love it






  • 1 cup Basmati or any long grain Rice
  • 1 Onion, peeled and chopped (diced)
  • ½ Tomato chopped
  • 1 tsp Jeera
  • 2 Bay leaves
  • 2 Green Cardamoms
  • 1 small piece of Cinnamon
  • 2 Cloves
  • a pinch of Turmeric powder
  • ½ tsp Red Chili powder
  • 1 ½ to 2 cups of Water
  • 1 tbsp of Ghee or Butter
  • Salt to taste



  • Wash and soak rice for 10 mins. Keep aside.
  • In a thick bottomed pan heat ghee, add jeera, bay leaves, green cardamoms, cloves and cinnamon stick. Fry for 15 seconds.
  • Next add chopped onion. Fry till golden brown.
  • Add tomato and fry for 2-3 mins.
  • Add the soaked rice, turmeric, red chilies, salt and cook over a low flame for couple minutes stirring gently.
  • Add 1½ to 2 cups of water and cover the pan with a lid.
  • Cook till almost ¾ of water is evaporated. Reduce the heat to low and cook rice till tender and done.
    Serve hot plain or with your favorite vegetable, raita or plain yogurt, but don’t forget to serve the Sindhi Papad.

    Keep it simple, keep it Sindhi. 



A Refreshing Sindhi Cold Drink

Gulab Ke Sharbat Mein Kalinger

Rose and Watermelon Sharbat


Watermelons are mostly eaten at picnics but in India one sees a lot of street vendors selling slices of this sweet juicy fruit. One of the ways to keep cool in summer is to munch on watermelon kept over ice. Fresh Watermelon is eaten in a lot of different ways and also used in drinks, smoothies, etc. Extracts are used to make syrups and then used for snow cones, flavorful summer drinks and mithai’s (Sweets, Fudge).

Traditionally, Rose syrup mixed with water (sharbat) was served at Sindhi gatherings and other occasions. At home I was not allowed to mix watermelon with sharbat because of a Sindhi myth. After reading on this subject I came to the conclusion that I did not have to worry about mixing watermelon with sharbat and that’s how I came up with this simple refreshing drink.


  • Rose Syrup: 4 tbsps
  • Watermelon: 1 cup chopped and diced
  • Ice: crushed
  • Water: 1-1/2 cups

Rose Syrup: Store bought is ok.

  • Sugar: 2 cups
  • Water: 1000 ml
  • Rose Essence: Few drops as required
  • Rose Water:3 tbsp
  • Red or Pink Color
  • Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.


  • In a tall glass put rose syrup.
  • Next add crushed ice.
  • Add water and mix.
  • Top it with diced watermelon pieces.
  • Enjoy this refreshing Sindhi drink.

Keep it simple, keep it Sindhi.

This refreshing Sindhi Drink is being sent as an entry to the host Ashwini’s Spicy Cuisine for AFAM – Melon, May 2009. This event, AFAM, has been started by Maheshwari of Beyond The Usual.

Tooar Daal: A Sindhi Favorite.

Tovar Daal


Split Pigeon Peas Lentils



 Tooar daal is the most favorite daal among all the Sindhi’s, also known as khatti daal. If asked by any family member what should be for dinner the answer is simple, TOOAR DAAL. It is a daal that all children and adults love and is made almost every other day of the week. There are so many Sindhi’s who would like to eat this daal all year round and yet not be tired of the same meal. This daal is also eaten by a lot of other Indians (cooked differently). I think it is one of the most flavorful and tasty of all the daals.

My daughter likes this daal very much and she calls it river daal. She has named it since she was a child. One day I asked her why she called it by that name and the answer was quick, Indians immerse all kinds of things into the rivers for different reasons , this daal also has stuff floating in it and hence the name river daal. The yellow/brown color, mustard seeds and darkened cumin, red chilies, curry leaves, coriander leaves float on the top and remind you of a river. In a typical Sindhi meal Tooar Daal is eaten with plain rice along with fried potatoes and of course Sindhi papad. This daal can also be eaten just by itself or as a soup (comfort food) or you may dip some bread/pav in it. (That’s my favorite way – daal bread). So here we go with Tooar ji Daal or river daal.




  • 1 cup Tuvar (Tooar) Daal
  • 3/4 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 medium Tomato
  • 2-3 tbsp Tamarind Pulp (Add according to sourness desired).
  • 2 tbsp oil 
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds 
  • 8-10 Curry Leaves
  • Salt to taste
  • Cilantro/Coriander Leaves for garnishing 




  • Wash and soak daal for 15-20 mins.
  • Pressure cook it with sufficient water and turmeric powder. (2 whistles and then simmer for few more mins).
  • After pressure is released, open the pressure cooker, the daal should be tender. Mash the daal completely using a beater/mashing kitchen tool (we call it  mandiharo‘ in Sindhi). Mandiharo is a long wooden spoon with a round (or hexagonal zigzag) base that we use for mashing daal in a round circular motion, until completely mashed or to desired texture.   
  • Chop and dice tomato. Add to daal mixture.
  • Add 4-5 cups of water, salt, tamarind pulp, red chilies to daal mixture and let it boil.
  • Heat the oil in a pan, add cumin seeds, mustard seeds and curry leaves. Fry till they splutter and crackle up. (This is called Tadka) Add this tadka to daal mixture.
  • Let it boil for few more mins.
  • Garnish with Cilantro leaves.
  • Serve hot, with Chawaran (Plain white Rice), Taryal Patata(Fried Potatoes) and Sindhi Papad.
  • Enjoy this Simple Sindhi comforting meal.


1) Sindhi’s like to add kokum which is typical in India and is very authentic. The kokum we get here is very dry and tends to mar the color of the daal, so I prefer not to add kokum. If you want to add kokum omit the tamarind juice. It is a matter of personal choice.
2) I have not added ginger as most Sindhi’s normally do. My way is to taste the daal and not the spice, so I prefer not to add ginger. I also want it kid friendly.
3) Put daal and tomato with 6-8 cups of water into a slow cooker (Slow setting) before you go to work. Come home and Voila’ you have daal all boiled and ready for tadka…

Keep it Simple, keep it Sindhi.

Methi Machi

Methi Aur Machali Ka Saag


Fish with Fenugreek Leaves


Methi Machi

 I am feeling very happy with the response that I have got so far, thanks to everyone who has helped me on this endeavor. I couldn’t have started this website without help from a lot of people. One of them, who created this website, is my dear nephew who is a professional web designer. All I did was to make one phone call and one email to him about what I was wanting to do, and tada in couple of days he replied to me in an email Masi (Aunty) website is up and running. I did not know anything about posting so I had to do a lot of test posts. There were more glitches with the website, another email to him, tada that was fixed too. After everything was fixed I told him I want to change the whole outlook (that was too much for me do with my limited knowledge of websites), but in a couple of hours that too was fixed by him. He’s been there for me all the time. After he saw some of my pics on the album he mentioned that he does not like bhaji’s (just like my son who does not like bhaji’s also) and commented on the picture of Methi Machi which is why he put it up on the template. That’s when I had decided that Methi Machi will be dedicated to him as my way of thanking my dear nephew who has been so supportive of my idea of blogging and has worked so hard for this website. What will I do without you Ritesh…?


A lot of visitors have emailed me that I should post some Sindhi non vegetarian recipes. This is my version of the traditional recipe.

All my vegetarian viewers, there will be a vegetarian version of this recipe coming up soon.



  • 1 bunch chopped fresh methi leaves
  • ½ bunch chopped Coriander leaves
  • 2 medium onions chopped finely.
  • 3 Catfish fillets/3 Medium Pomfrets sliced
  • 1 tsp jeera
  • 12 flakes of garlic (if very big flakes, please put less)
  • 3 tomatoes (fresh, canned, or pureed)
  • 1 tsp haldi powder+ 1 tsp for rubbing on fish
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp Maida(all purpose Flour)
  • 1 cup water
  • Oil for frying fish and for cooking methi
  • Salt to taste



For Fish Fry:

  • Wash the fish add haldi, salt and keep aside for 10 mins.
  • Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.dsc02846_edited-1-copy



For Methi Gravy:

  • Heat oil, add jeera, chopped onions and fry them till they begin to brown.
  • Add the washed and chopped methi leaves and cook till methi starts to brown.
  • Add coriander leaves, fry for few more mins.
  • Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
  • Add water and cook for few more mins.
  • Note if you like it dry omit out the water. I like the gravy and therefore add water.
  • Now mix the fish and the cooked methi together.
  • Add some lime juice and serve hot with phulkas /parathas/ rotis.


Keep it simple, keep it Sindhi.


Peela Chawaran

A twist to Plain Rice


Masale Wale Chawal


Yellow Rice






Level: Easy
Cooking time: 10 mins
Peela Chawaran


We cook rice almost everyday and eat it with our favorite dal and side dish. But what does one do with leftover rice. In India normally the dear maid would eat it for her lunch/dinner. I have no maids here so I have to come up with a recipe for the leftover rice. Throwing it away, in my opinion, is a no no. My only option left here is to make another favorite dish of mine, like the good old folks did in the old days. This is pretty much traditional in every Sindhi home. I love to eat this with plain yogurt (curds) and papad, almost like a meal to me.


  • 1 cup leftover cooked  Rice
  • 1 medium onion finely chopped
  • 1 clove garlic (optional)
  • 1 tsp Rye & Jeera mixed
  • ½ tsp Red Chilies
  • ½ tsp Haldi powder
  • ½ tsp Coriander powder
  • 1 tsp chopped Coriander leaves
  • Salt to taste
  • Lemon juice as required (optional)
  • 1 tbsp Oil




  • In pan heat oil, add rye and jeera. Let it splutter.
  • Add chopped onions, garlic and cook for about 1-2 mins till pink.
  • Next add all dry masalas, salt, Rice and chopped coriander.
  • Sprinkle lemon juice and mix well.
  • Serve hot with papad and raita or eat it the traditional Sindhi way (by it self).

    Keep it simple, keep it Sindhi.



I am sending this simple Sindhi recipe to Mahimaa’s -15 Minutes Cookinglogo-15-minute-cooking








Beginners Cooking



Level: Easy

Cooking time: 20 mins

Just as I am new to Blogging, there are many that are new to the world of cooking Sindhi food the Sindhi way; I mean the bachelors, youngsters and others. The staple food for most of us is rice. Rice is available in a lot of varieties. They all look and cook differently. But surely everyone has their own favorites. My favorite is Basmati, because of its aroma, long grain and texture. Rice can be served just plain white, with any gravy dish or lentils/dals, even as biryani or pullaos. Rice can also be served by itself, as a comfort food as well as a dessert. As a child I loved eating rice sprinkled with sugar. A lot of sindhis love to eat rice with papad. Each small bowl (35gms) of rice without added fat is equivalent to about 110 calories. Enough said. Let’s get going with cooking rice.
P.S. The next blog coming up is related to Plain Rice.


  • 1 cup Rice Basmati or any long grain rice
  • 2 cups Water
  • ½ to ¾ tsp Salt
  • 1 tbsp fat (Ghee)



  • Wash and soak rice for about 5-10mins in a bowl.
  • In a container take 2 cups of water, add rice and salt. Let it cook.
  • When almost ¾ of the water is evaporated, lower the flame. Cover and let it simmer for another 8-10 mins.
  • Heat the fat in a small container and pour this fat over the rice.
  • Serve hot with ………..


Tip for Fluffy Rice:

If you want fluffy rice (churiya chawaran in Sindhi), cook it in a lot of water (6-8cups), till tender. Strain out the water using a strainer. Run cold water over it to stop the cooking process. Lay the rice on a flat container to cool further. Add a dab of butter when serving. This rice can be reheated in an oven and will not stick at all. Add some Saffron and you have fluffy rice as served in restaurants.


Rice is cooked straining out the excess water. When you use exact measurements there is no need to remove any water. By removing the water one does get the excess starch out, which is the traditional Sindhi way of cooking rice.


Keep it simple, keep it Sindhi.



Royal Falooda

A refreshing summer drink made with rose flavored milk


Gulabi Kheer Mein Ice-cream Faloodoh





Shahi Falooda

Level : Easy
Assembly Time : 15 mins








(Taking photo editing lessons and this is what I have come up with my original pictures)


For the last couple weeks I have posted recipes on my blog. I have been cooking for a very long time and have many more that I will post. This particular one, I will blog today, means a lot to me. As most of you have read that I am not a person with technical knowledge, but there are some people who help me all the time. One such person is my niece who has been very kind to help me work on this venture of mine. She has taken out time from her busy schedule, sometimes on her holidays. While this page was being setup she was always there to do the editing and all that was needed to get this started. Even during my visits to India she is always there for me, to help me out with my shopping and even receiving and dropping me off at the airport. She has done a lot for me. This treat will be my way, in a small way, to thank her for her time and effort that she has put into everything she has done for me. It’s her birthday this week. Cheers, Sonali, this one is for you. HAPPY BIRTHDAY TO YOU…Hope you enjoy this one dear.


Enjoy this great and easy recipe of ROYAL FALOODA.



  • Rose Syrup: 4-5 tbsp
  • Sabje ke beej / Tukmaria: 4 tbsp
  • White Falooda:  Heaped Handful
  • Milk : ¾ Glass
  • Vanilla Ice cream: 1Big Scoop
  • Crushed Ice: 2 Tbsp
  • Tall Glass
  • Long Handle Spoon





Sabje Ke Beej: These are black seeds available in any Indian grocery store.

Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.


Rose Syrup: Store bought is ok.

  • Sugar: 2 cups
  • Water: 1000 ml
  • Rose Essence: As required
  • Rose Water:  3 tbsp
  • Red or Pink Color
  • Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.


White Falooda:

  • Corn Starch/Corn Flour: 7.5 Tbsp
  • Water: 400ml
  • Sev presser
  • Ice cold water with ice cubes.

Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.


Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.



  • In a tall glass put the soaked subje ke beej.
  • Now add some crushed ice cubes over that.
  • Next add white falooda over that.
  • Add rose syrup after that.
  • Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
  • Top it with a big scoop of Vanilla Ice cream.
  • Garnish if you like.
  • Mix & Enjoy this cold simply delicious Royal Falooda.



Keep it simple, keep it Sindhi.