Home-made cool, creamy falooda!
Nothing beats the heat better than a big glass of cool and creamy falooda! Now you can make some for you and your family within the privacy of your air-conditioned habitats (no leaving home – yipee!). A timeless classic, this recipe is a sure-shot hit amongst family and friends. As intimidating as it looks, it takes very little time and effort to prepare it.
Ingredients (serves 5)
- 1 kg milk
- 5-6 tbsp sugar
- Few strands saffron
- 2-3 cardamoms (powdered or thinly chopped)
- 1 tsp agar-agar powder (China grass)
- 2 cups water
- Few drops food coloring (any color other than red)
- Few drops Essence (Rose or Strawberry)
- 1 pack of instant jelly (Strawberry flavour)
- 1 liter Ice Cream (Strawberry, Vanilla or Tutti Fruiti)
- 1 tbsp Lallemantia (Tukh malanga) soaked in water (Optional)
- For garnishing: cherries, whipped cream, condensed milk, Rooh Afza, thinly chopped almonds and pistachios
- Cook milk, sugar, cardamom, saffron and few drops of essence in a sauce pan until the milk reduces to 60 per cent of its original quantity and gets a slightly yellowish tint; keep in the refrigerator to cool
- Prepare one pack of instant jelly and put it in the refrigerator to set
- Heat water in a pan and mix in the china grass powder with some food color; once mixed properly, put in the refrigerator to set
- Once everything has cooled down, take about one cup of reduced milk in a glass
- Now take out the China grass mixture and grate it; add to the glass
- Cut the jelly into cubes and put it in the glass
- Take some tukh malangas and add them to the glass – you can skip this if you don’t like them or can’t find them
- Add a scoop (or two – depending upon the capacity in your glass) of Ice Cream in the glass
- Garnish on top with condensed milk, Rooh Afza, whipped cream, cherries, pistachios and almonds
- Serve immediately with a long spoon and a straw
I am making myself a glass as soon as I break my fast – and you?
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