1/2 cup cooked Falooda Sev (corn vermicelli)
2 teaspoons Sabja Seeds (takmaria)
1/2 cup Mango Pulp (or mango puree)
1/2 cup Chopped Mango
2 teaspoons Custard Powder
1½ cups Milk
2 scoops Vanilla or Mango Ice-cream (serving)
1½ tablespoons Sugar
1 tablespoon chopped Mixed Dry fruits (garnishing)
Dissolve custard powder in 2 tablespoons milk. Transfer remaining milk into the pan, add sugar and bring it to boil over medium flame.
Then add milk-custard powder mixture and stir constantly with a spoon for 5-7 minutes.
Turn off the flame and pour milk into a large bowl. Let it cool and then place it in the refrigerator for 1-hour.
Cook the falooda sev as per the instructions given on the package.
Soak 2 teaspoons sabja seeds in 3/4 cup water for 30 minutes. Sieve and drain the water.
Assemble all ingredients required to make the falooda. Use fresh mango puree to enhance the flavor.
Take two serving glasses. Add 2 tablespoons mango puree and 1-tablespoon sabja seeds in each glass.
Add 2-tablespoons mango puree, 2-tablespoon mango cubes and 1/2 cup milk prepared in each glass.
Finish it with scoop of ice cream and garnish with dry-fruits.
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