Faluda, with its tantalizing technicolor layers and mix of flavors and textures, is a sensory goldmine. "Faluda was originally a dessert from Persia that trickled down to India with variations now abounding in Sri Lanka and other parts of Southeast Asia," explains O Tama Carey, the chef and restaurateur behind Sydney's acclaimed Lankan Filling Station. Carey's new book, Lanka Food (available June 21), celebrates the chef's Sri Lankan heritage and features a version of the drink served at the restaurant. "I included it in Lanka Food as my mum always used to talk about the excitement of having this cold, sweet drink as an after-school treat." The decadent beverage combines floral notes with the vanilla-like flavor of sweet pandan-infused noodles and tapioca. "As far as I know, the essential ingredients are rose syrup, milk, ice cream, and basil seeds," says Carey. "From there, the variations are many. You can have a jelly but more often there’s some sort of noodle. The rose syrup gives it a sweet, floral taste, and it is almost akin to a milkshake but with more texture. The basil seeds are also cooling to the body ... Faluda is perfect for an afternoon treat. It gets so hot that you need something cool and sometimes the sugar hit is essential." At the restaurant, Carey makes a glutinous pandan noodle but offers a simplified version here with rice noodles. All of the prepared elements will make enough for about 10 servings and should keep in the refrigerator for a week—"ready for the urge for a faluda to hit you," says Carey.