Ingredients
For the Sev/Noodles
1/2 cup corn flour
1.5 cups water
1.5 tbsp sugar
For the Falooda
2 cups of milk
2 tbsp sugar
5-6 soaked almonds
4-5 saffron strands soaked in little milk
2-3 tbsp sabja seeds soaked in water for 20 mins
Vanilla ice cream (you can use any ice cream of your choice)
Almon slivers for garnishing
Procedure
Making Sev/Noodles
In a bowl mix cornflour with 1/2 cup water and sugar. Mix well and keep aside.
Heat the remaining 1 cup water in a pan. Once it starts to boil, simmer the flame and put the cornflour mixture, stirring constantly (mix the cornflour mixture well before adding it to the water)
The mixture will begin to thicken. Stir the mixture till turns transparent, thick, and glossy
Keep ready a bowl with sufficient water and ice cubes
Grease the chakli mould with the thin sev / bhujiya plate, put the hot cornflour mixture in the mould
Press the hot mixture through the bhujiya maker into the cold water such that the thin strands of noodles are immersed completely in the cold water
After 5 mins drain the water and refrigerate the sev/noodles.
You can store this for 3-4 days in the refrigerator.
Assembling Falooda
Peel the almonds and grind with little milk
Heat milk in a vessel with sugar, once starts boiling add the almond paste and cook for 5 mins
Add the saffron soaked in milk to the hot milk, keep the milk in the fridge once it becomes cool
To assemble falooda ic cream put bloomed sabja seeds in the tall serving glass, followed by falooda sev, chilled almond milk, and two scoops of ice cream
Garnish with chopped almonds
Serve immediately and enjoy it.
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