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Falooda
By : Shilpa terrenceCategory : Semiya, North indian, Desserts
Servings : 10
Time Taken : 15-30 mins
Rating :
Method
- Cook falooda sev as per instructions on the packet or cook it in a vessel covered with water.
- Once it starts boiling, wait for 4 - 5 mins, drain and keep aside.
- Soak cleaned subja seeds in 3 cups of water for 30 mins by the end of which, the seeds will turn into big sticky seeds.
- Drain the water in a colander.
- Chill in refrigerator which is optional.
- Arrange the glasses in which the faluda is to be served.
- Add 2 tbsp of sev.
- Top with 1 - 2 tsp of subja seeds.
- Pour 2 tbsp of syrup on top of that.
- Tilt glass a bit and pour milk to 1/2 level, carefully.
- Do not disturb the base layers, while pouring.
- Top with 1 - 2 scoops of vanilla icecream.
- Add whipped cream on top.
- Pour a little rose syrup on top and place a cherry on top of that.
- Serve with long handled spoons and straw.
- Add more Rose Syrup, for getting desired sweetness.
- Takmuria seeds form an excellent intestinal cooling agent in the summer season.
Ingredients:
1 packet - Falooda sev (looks like yellow thin noodles)
2 - 3 cups - Cold/Chilled milk
1 tbsp - Subja/Takmuria
1 cup - Rose syrup (Sharbat Rooh Afza bottle)
1/2l - Vanilla ice cream
Whipped cream can (optional)
10 nos - Cherry (optional)
1 packet - Falooda sev (looks like yellow thin noodles)
2 - 3 cups - Cold/Chilled milk
1 tbsp - Subja/Takmuria
1 cup - Rose syrup (Sharbat Rooh Afza bottle)
1/2l - Vanilla ice cream
Whipped cream can (optional)
10 nos - Cherry (optional)
RECIPES BY SHILPA TERRENCE
