Falooda is the dessert to end your meal and this Mumbai style Falooda makes it even better.
FALOODA
Ingredients
100 grams falooda vermicelli
2 cups milk
½ cup castor sugar
Readymade packet of strawberry jelly crystal powder
Ice cubes as required
8 tablespoons soaked sabza
4 tablespoons rose syrup
Vanilla ice-cream scoops as required
Broken cashewnuts as required
Raisins as required
Method
1. Heat milk in a non-stick pan. Add castor sugar, mix and cook till the mixture boils and sugar melts. Transfer in a bowl and cool.
2. To prepare jelly, heat some water in another non-stick pan and bring to boil. Remove from heat, add jelly crystal powder and mix well till the mixture dissolves. Pour in a barfi tray, bring down to room temperature and refrigerate till set.
3. Heat some water in another non-stick pan. Add falooda vermicelli and cook till it softens. Transfer in another bowl, add few ice cubes and some water.
4. Cut the set jelly into small pieces.
5. To prepare one portion, put some jelly pieces, 2 tablespoons sabza, ½ tablespoon rose syrup, some drained and roughly broken falooda vermicelli in a mason jar.
6. Put 3-4 scoops of vanilla ice cream, pour some sweetened milk, some cashewnuts, raisins and drizzle ½ tablespoon rose syrup on top.
7. Serve chilled.
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