Fruity Falooda
Ingredients
• Corn flour 1 cup
• Water 1 glass
• Kewra 1tbsp
• Ingredients for the topping
• Red Jelly 1 packet
• Green Jelly 1 packet
• Soaked Basil seeds 2tbsp
• Milk 125g
• Kalakand 125g
• Pistachios and Almonds 25g
• Chopped apple, mango, 2-3 slIces
• Vanilla Ice Cream 1/2l
• Red Rose syrup as required
• Crushed Ice as required
Fruity Falooda Method / Tarika:
1. Dissolve the red and green jelly separately in 1 cup of boiling water. In a saucepan boil the milk and add the kalakand .Mix well and turn the flame off. Chop the mango or apples or ur fav fruits and keep aside. Now dissolve the corn flour in 1 cup water.
2. Pour this mixture into a non stick pan and allow cooking on a low flame. Continue stirring the corn flour mixture as it cooks. When the mixture begins to solidify pour it into the mould.
3. Keep a bowl of ice cold water ready. Allow the strands of falooda to fall into the cold water from the mould.
4. Cut the red and green jelly into cubes. Take a falooda glass and add the prepared vermicelli to the base.
5. Now add a few cubes of jelly followed by the crushed ice, kalakand mixture, soaked basil seeds, a scoop of ice-cream, 1 1/2tbsp red syrup .Garnish with the sliced almonds and pistachios and serve.
Ingredients
• Corn flour 1 cup
• Water 1 glass
• Kewra 1tbsp
• Ingredients for the topping
• Red Jelly 1 packet
• Green Jelly 1 packet
• Soaked Basil seeds 2tbsp
• Milk 125g
• Kalakand 125g
• Pistachios and Almonds 25g
• Chopped apple, mango, 2-3 slIces
• Vanilla Ice Cream 1/2l
• Red Rose syrup as required
• Crushed Ice as required
Fruity Falooda Method / Tarika:
1. Dissolve the red and green jelly separately in 1 cup of boiling water. In a saucepan boil the milk and add the kalakand .Mix well and turn the flame off. Chop the mango or apples or ur fav fruits and keep aside. Now dissolve the corn flour in 1 cup water.
2. Pour this mixture into a non stick pan and allow cooking on a low flame. Continue stirring the corn flour mixture as it cooks. When the mixture begins to solidify pour it into the mould.
3. Keep a bowl of ice cold water ready. Allow the strands of falooda to fall into the cold water from the mould.
4. Cut the red and green jelly into cubes. Take a falooda glass and add the prepared vermicelli to the base.
5. Now add a few cubes of jelly followed by the crushed ice, kalakand mixture, soaked basil seeds, a scoop of ice-cream, 1 1/2tbsp red syrup .Garnish with the sliced almonds and pistachios and serve.
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