People familiar with Indian desert Falooda will be in a better position to answer this question.
I tried to recreate at home a Falooda that I had outside, ingredients were milk, sabza (Basil seeds), rose syrup, ice-cream and china grass.
I purchased all the ingredients, but when I boiled the dried china grass noodles (not the china grass in powder form) in water, all the noodles got dissolved in the water!
See the photo that shows the form in which I purchased china grass from store:
What is the correct way to make china grass ready for Falooda? Do I soak it in cold water or cold milk? Should the water/milk be warmed a bit? Without boiling, is it safe to consume it?
Best Answer
China Grass is intended to be used dissolved. From (no endorsement intended) Spices Of India :
So it seems that it is being used as a thickener for the dessert/drink you are making. While looking at different recipes for Falooda/Faluda, I noticed that many recipes do use China Grass but many that had actual noodles in the dessert used vermicelli for the noodles.
So, you may want to try adding vermicelli or another type of noodles to your existing recipe or try another recipe that uses actual noodles.