Recipe

Ingredients

2 tsp sabja seeds/sweet basil seeds, soaked in ¾ cup water

3 tbsp falooda sev cooked as per package instructions

3 to 4 tbsp rose syrup

½ to ⅔ cup mango puree or two medium sized mangoes blended to a smooth puree in a blender

2 to 2.5 cups chilled milk

1 tbsp chopped or sliced pistachios or a mix of chopped dry fruits

3 to 4 scoops of mango ice cream or vanilla ice cream (optional)

1 medium sized mango, peeled and chopped in small cubes

crushed ice or ice cubes (optional)

mango custard (optional)

mango jelly (optional)

tutti frutti (optional)

Method::

preparing sabja seeds:

 

1. first soak 2 tsp sabja seeds/sweet basil seeds in ¾ cup water for about 20 to 30 minutes. later strain them with a tea strainer and keep     aside.

 

preparing falooda:

 

1. then prepare the falooda sev according to package instructions. if you need to cook them then do boil them in water till they are cooked     completely & softened.

2. rinse the cooked falooda sev in water and then drain them. keep aside covered. allow the falooda sev to cool completely at room     temperature.

 

layering falooda:

 

1. in serving glasses, first add 1 tbsp rose syrup.

2. then add 2 tsp sabja seeds/sweet basil seeds.

3. next add 2 to 3 tsp falooda sev.

4. add 3 tbsp mango puree.

5. add ¼ to ⅓ cup milk.

6. repeat the layers again.

7. add ⅓ to ½ cup milk.

8. add chopped mangoes.

9. top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. also add some chopped mangoes.

10.serve mango falooda immediately.