Cook on slow fire, stirring continuously, till transparent.
If required add few more tbsp. water while cooking.
Mixture when cooked should be transparent and can be sticky.
Oil inside of press. Spoon in cooked mixture.
Hold press over a large bowl of icewater.
Press out spaghetti like sev into water.
Do not disturb by stirring.
Keep in refrigerator to chill till required.
Drain in colander before using.
For falooda seeds:
Soak cleaned seeds in 1/2 litre water for 30 minutes.
Drain in colander, chill in refrigerator till required.
To proceed before serving:
Beat chilled milk with hand mixie till frothy.
Take number of glasses to be served.
Pour 2 tbsp. of syrup at bottom.
Add 2 tbsp. sev. Top with 1 tbsp. seeds.
Tilt glass a bit, pour milk to 3/4 level, carefully.
Do not disturb the base layers, while pouring.
Top with a scoop of vanilla icecream.
Garnish with chopped nuts
Serve with long handled thickshake spoons.
Careful with the soaked falooda seeds, they are a very sticky affair
to clean, if you get them spilled over your clothes or floor! These
seeds form an excellent intestinal cooling agent in the summer season.
Especially in cases of hot flushes, menses, and heat related
Preparations: 30 minutes (excluding icecream making time)
Assembling: 15 minutes Makes: 10 glasses Shelflife: Immediately after assembling