Alouda Glacé 🇲🇺 | Mauritian Style Falooda

sago pearls

🥗Healthier: quinoa

💰Cheaper: tapioca pearls

Quinoa offers a nutritious alternative while tapioca is often more affordable.

rose syrup

🥗Healthier: honey

💰Cheaper: simple syrup

Honey provides natural sweetness, while simple syrup is budget-friendly.

In a large pot, pour in ¼ of the warm water followed by the milk powder.

Stir the milk on low heat and gradually add in the rest of the water.

In the same pot, add in the condensed and evaporated milk and keep stirring until the milk starts to simmer.

Turn off the heat then add the rose water, vanilla essence and a few drops of your food colouring. Mix until well incorporated.

Let the alouda milk cool down then chill in the fridge for at least 3 hours.

Soak the basil/chia seeds in water until they form a translucent outer layer. Drain the seeds and add them to your milk base.

In a small pot, heat up 280ml of water on medium-low heat. Add the Agar Agar, sugar and a few drops of your food colouring.

Bring it to a boil while stirring to help dissolve the Agar Agar.

When the Agar Agar is completely dissolved. Turn off the heat and transfer the jelly mixture into a small square container.

Let it set in the fridge until firm (about 45 minutes).

Once the jelly is firmed, grate it and add it to your milk base. Your Alouda is now ready!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens