Category: 3. Falooda

INGREDIENTS:

• Milk 1 glass
• Rose water 1 tsp
• Sugar 4 tbsp
• Ice 2 cup
• Whipped cream 1 packet
• Basil seeds 1 tsp
• Food color 1 pinch
• Falooda vermicelli 1 glass
• Green jelly 1 packet

METHODS:

1. Put milk, rose water,sugar and food color in blender and blend well.
2. Now put ice in two glasses then put falooda vermicelli and basil seeds
3. Add milk, cream and jelly then serve.

INGREDIENTS:

• Whole or skimmed milk 500 ml
• Sweetened condensed milk 2 tbsp
• Evaporated milk 4 tbsp
• Corn flour mixed in a bit of water 1 tsp (leveled)
• Sugar 3-4 tbsp
• Vanilla essence few drops
• Red food colour few drops
• Almonds (blanched and peeled) 10
• Fine vermicelli/rice noodles few.
• Chia seeds 1 tsp.
• Red rose syrup 1 tbsp

METHODS:

1. Soak the tukmalanga/basil seeds for about an hour, then drain and boil them for 10 minutes or until they are soft.
2. Drain and set aside.
3. Break the vermicelli or rice noodles into 1 inch pieces then boil like you would pasta, drain and refrigerate to cool.
4. Put the milk (and the condensed plus evaporated milk if you’re using them…they make the drink richer) in a pan and add the sugar, vanilla and a few drops of red colour…
5. just enough to turn the milk slightly pink.
6. Bring to a simmer, then add the corn flour paste and simmer together on medium heat just until the milk thickens slightly.
7. Turn off the heat and let the milk come to room temperature.
8. Add the tukmalanga seeds and the vermicelli, and the rose syrup.
9. Chop/grind the nuts finely (save 2-3 for garnishing).
10. Add the chopped nuts into the drink and stir together.
11. Refrigerate until chilled.
12. Serve with a scoop of vanilla ice-cream (or any ice cream that you like).
13. You can garnish with slivers of blanched almonds, or fruits like grapes.
14. You can even garnish with pieces of colourful jelly.
15. Drizzle some rose syrup on top. (bear in mind that ice cream will be added to the drink later so you don’t want it too sweet).

INGREDIENTS:

• Milk 4 cup
• Pistachio (sliced) 6 -8
• Khoya (grated) ½ cup
• Green Cardamom ½ tsp
• Sugar 2 tbsp
• Suree Rice Noodles 1cup
• Ice Cream (strawberry,vanilla) as required
• Rose Syrup 4 tbsp
• Tukh Malanga 2 -3 tbsp
• Ice (crushed) as required

METHODS:

1. Boil milk, add khoya and sugar simmer on low flame for about 45 min.
2. Scraping the sides till quantity us reduced to almost melt
3. Now mixture turns thick poruing consistency.
4. Remove from fire add chopped pistaas and ilachi powder.
5. To Serve:
6. Take a tall glass put ½ cup rabri, top with crushed ice, rice noodles
7. Ice cream pour about 2 tbsp of rose syrup and finish with tuk malanaga seeds
8. stir gently to mix lightly, serve immediately.

Ingredients:

• 1/2 Cup Rabri
• 3 Paan Leaves
• 1/2 cup Milk
• 1 tbsp Sugar
• Few strings Saffron
• 1/4 cup Basil Seeds
• 1 tsp Gulkand
• A scope Paan ice cream
• Garnishes:-
• 1/2 tsp Pistachio slivers
• Few pieces Truti fruity

Instructions:

1.Soaked the basil seed overnight.

2.In a food processor put in the roughly cut paan and little milk, blend it nicely.

3.Take a pan, boil rest of the milk with sugar and saffron.

4.Now, put in the prepared paan puree and cook the milk till sugar dissolved properly.

5.Cool the prepared milk and mix it with rabri nicely.

6.Take a serving glass, put a ladle of prepared rabri, next add soaked basil seed on top of the rabri.

7.Do the same process again.

8.Now, add gulkand and a scope of paan ice cream on the top and glass and garnish with pistachio slivers and truti fruity.

INGREDIENTS:

• Milk 2 ltr
• Colored seviyan boiled ¾ cup
• Caster sugar ¾ cup
• Elaichi powder 1 tsp
• Almonds n pistachio chopperised ½ cup each
• Tukmalanga 2 tbsp soaked

METHODS:

1. In your milk add sugar, mix well
2. Then add tukmalanga boiled seviyan, elaichi powder
3. Add almonds and pistachio, ice cubes, mix well. Serve chilled.

INGREDIENTS:

• Milk 5 cups
• Condensed milk ½ tin
• Gulab sharbat as required
• Fruit cock tail 1 cup
• Strawberry ice cream 1 liter
• Sliced almond and pistachio as required
• Basil Seeds 1 tbsp soaked in 1 cup of water
• Strawberry jelly 1 packet
• Ingredients for falooda
• Arrowroot 1 ½ cup
• Water 3 cups

METHODS:

1. In abowl mixtogether 1 ½ cup arrowroot and 3 cups of water.
2. In a separatepan heatthe dissolved arrowroot stirring continuously till glossy.
3. Pour the mixture into afaloodamould. Now take a vessel that has been filled with chilled water and ice.
4. Place thefalooda mouldon top of it.
5. Ina separatebowl mixtogether 5cups of milk and ½ tin condensed milk and chill for 4 hours.
6. To serve
7. In a longglass poursomegulabsharbat,1tbspfalooda, ½ cup prepared milk mixture,a scoop of strawberry ice cream, basil seeds and jelly.
8. Decorate with sliced almonds and pistachios.

Ingredients:

• 250 Gram Falooda noodles
• 2 litre Full fat milk
• 50 gram Basil seeds
• 75 ml Pure maple syrup from Canada
• 200 gram Vanilla Ice cream
• Seasonal fresh fruits

Instructions:

1.Reduce the full fat milk in a heavy bottom pan till half the original volume and chill. add half the maple syrup and keep aside in refrigerator.

2.Soak the basil seeds and falooda noodles separately in water for about 30 minutes. Drain the excess water and keep aside.

3.Cut the fruits into bite sized pieces and keep aside.

4.To assemble: portion out the falooda noodles and soaked basil seeds in to tall glasses and top each with the reduced milk.

5.Add the diced fruits and top with a scoop of vanilla ice cream.

6.Pour the remaining maple syrup on top and garnish with fresh fruits.

Ingredients:

• Basil seeds 1 ½ tbsp
• Sugar 1/3 Cup
• Milk 1 litre
• Green cardamoms 2-3
• Rose water 2-3 tbsp

Assembling:

• Soaked basil seeds as required
• Ice cubes crushed as required
• Condensed milk as required
• Rose syrup as required
• Falooda sev as required
• Almonds & Pistachios crushed as required
• Vanilla or strawberry or rose ice-cream as required
• Prepared milk as required
• Almonds & Pistachios chopped as required

Method:

Soak the basil leaves in water, refrigerate until use. Cook sugar let caramelize in a pan and then add a cup of water. Add milk, mix and bring it to boil. Add green cardamoms and rose water, cook until milk is reduced to half & thickens and keep stirring in between. Let the mixture cool and refrigerate for 2 hours. Assembling: In serving glass, add basil seeds, ice cubes crushed, condensed milk, rose syrup, faloodasev, almonds & pistachios, ice cream scoops, prepared milk, almonds & pistachios & serve..

Ingredients:

• 11/2 Cup Chilled milk
• 1/2 cup Water
• 1 tbsp Sweet basil seeds (sabza)
• 2 tbsp Rose syrup
• 2 Scoops Ice-cream (flavour of your choice)

Instructions:

1.In a jar, pour water and throw in the basil seeds. Wait for few minutes to let the seeds swell up.

2.Pour milk over it, mix in rose syrup.3.Pour into glasses and top with ice-cream scoops.