Name: Rose-mango falooda recipe by Ruchi Bhatia at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 2 teaspoon sabja seeds (sweet basil seeds) - soaked in ¾ cup water; 2 mango (blended to puree); 2.5 cup milk; 2 table spoon corn flour; 3 table spoon flooda sev; 4 table spoon Roohafza; 1 mango chopped in small pieces; 3 tablespoons chopped dry fruits; Kulfi (ingredients for Kulfi are as follows); 2 liters milk(full cream); 3 to 4 Green Cardamom; 1/2 cup Sugar

ABOUT Rose-mango falooda RECIPE

This Rose-mango flooda is heavenly. Multi layers of chopped and pureed mangoes with rose custard with lots of sabja beej makes it a cooling and tempting dessert.

Ingredients Serving: 5

2 teaspoon sabja seeds (sweet basil seeds) - soaked in ¾ cup water
2 mango (blended to puree)
2.5 cup milk
2 table spoon corn flour
3 table spoon flooda sev
4 table spoon Roohafza
1 mango chopped in small pieces
3 tablespoons chopped dry fruits
Kulfi (ingredients for Kulfi are as follows)
2 liters milk(full cream)
3 to 4 Green Cardamom
1/2 cup Sugar

Instructions

Method for making kulfi-
Heat the milk in a heavy pan, bring it boil. Add cardamom to it.
Boil milk on a slow flame, until it reduced to the half and become thick.
Add sugar to it.
Cool it and fill the fixture in a containers, freeze it overnight.
Preparing sabja-
Soak 4 spoon of sabja beej in 1/2 cup of a water for half an hour.
Strain them and keep aside.
Preparing flooda sev-
Boil the flooda sev in water for 8 to 10 minutes.
Rinse the flooda sev with cold water, drain them and keep them coved
Preparing rose mixture -
Boil 2 cups of milk and add 2 tea spoon of sugar to it.
Add 2 tablespoon of cornflour in a 1/2 cup of milk, add this to the boiling milk.
Stir continuously for 2-3 milk, until milk becomes thick.
Switch off the gas, cool it for 10 min, add 4 table spoon of Roohafza afza to it.
Keep it in the fridge to cool.
Assembling falooda-
In a serving glass add 2 table spoon of thick Roohafza mixture.
Then add 2 tea spoon of sabja.
Then add 1 tablespoon of flooda sev.
Add three tea spoon of mango puree.
Add a scoop of kulfi.
Add chopped mangoes and dry fruits.
Repeat the layer again.
Top with a scoop of kulfi.
Decorate with dry fruits.
Serve immediately.

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