Recipe- Street Style Falooda

Falooda is a summer special drink. This dessert is layered with soaked sabja, milk shake, falooda noodles, ice cream etc. Though this is a multistep process it’ worth a try. We are making falooda form the ingredients available in your pantry.

Ingredients

1 tsp Sabja / Basil seeds
Water
1 tsp Gelatine powder
Water
1/2 cup Hot water
1 tsp Powdered sugar
2 tsp rose syrup
2 cups Milk
1 tsp Cornflour
3~4 tap Milk
1/4 cup Rose syrup
2 tsp Sugar
1/2 cup Cornflour
1 cup Water
2 tsp Sugar
Vanilla ice cream
Few Almond slices
Few Pistachios slices

Method

* Take sabja seeds into a bowl and soak them in enough water for about 30 minutes.

* Adding jelly is optional. You can skip it if you don’t want to.

* Take plain gelatine powder into a bowl. You can use flavored gelatine powder if you want.

* Add water and dissolve gelatine well in it.

* The water should be at room temperature and not hot.

* When gelatine dissolves well add hot water, powdered sugar, and mix well.

* Add rose syrup and mix well.

* Transfer the bowl into freezer to set the jelly.

* Heat up milk on medium heat and bring it to boil.

* Take cornflour in a bowl.

* Add milk that is at room temperature in it and mix well.

* No lumps of cornflour should be formed.

* When the milk begins to boil, add sugar, and mix well.

* Add a little cornflour slurry at a time and stir well.

* Corn flour gives nice consistency or thickness to a milkshake.

* Cook for 3-4 minutes to remove the raw flavor of cornflour.

* Add rose syrup and mix well.

* You can add mango pulp, strawberry syrup, or crush in place of rose syrup.

* Cook for 2-3 minutes more.

* Turn off the gas and let it cool down at room temperature.

* Transfer the milkshake into a bowl.

* Transfer the bowl into freezer to cool down the milkshake.

* Take cornflour into a bowl and add water, sugar. Mix well.

* Heat up a pan on medium heat and transfer the mixture into it.

* Cook on medium heat until it thickens up.

* Stir continuously. No lumps of cornflour should be formed.

* As the mixture gets cooked it turns like wheat kurdai flour.

* When corn flour gets a nice glaze, cook for another 2 minutes on very low heat.

* Turn off the gas and take a chakali mold.

* Fit shev dish at the base of the mold and fill it with cornflour mixture.

* Take ice cold water into a bowl and add few ice cubes in it.

* Roll the noodles in the ice-cold water.

* You can use the color of your choice while making noodles.

* Transfer the bowl into the freezer for 30 minutes to set.

* After 30 minutes, drain the noodles through a strainer.

* Falooda noodles are ready.

* You can use store-bought falooda noodles too.

* Take a glass and add some rose syrup at the base.

* Add a layer of soaked sabja seeds.

* Add a layer of falooda noodles.

* Add a layer of jelly. You can skip the jelly if you don’t want.

* Add milk shake layer.

* Top it up with vanilla ice cream scoop.

* Garnish with few almonds, pistachios and a little rose syrup.

* Rose falooda is already.