Tasty Delight Mango Falooda Recipe

Sweet is a flavor that everyone of all ages loves. Mango Falooda is a North Indian sweet cold beverage with a genuine mango flavor.

by alphonso mangoes online

It is an extravagant sweet that is made in the mango season. You can both eat and drink this delightful Indian dessert.

Mango Falooda Recipe

Preparation: 35 minutes 

Cooking: 7 minutes 

Ingredients:

• 1/2 cup cooked Falooda Sev or corn Vermicelli
• 2 tbsp sabja seeds or basil seeds.
• 1/2 cup mango puree
• 1/2 cup chopped mangoes
• 2 cups of milk 
• 2 tbsp custard powder 
• 1/2 teaspoon sugar 
• Two scoops of vanilla or mango ice-cream
• Blend dried fruits 1 tbsp,
• Rose syrup
• 1/4 cup mango jelly or mango pulp

Steps:

Mix custard powder in 2 tablespoons of milk. Keep aside the remaining milk. 

Add sugar and heat till it is boiling over medium flame.

Once the milk boils, blend the milk custard powder and mix continuously.

Cook till the smell of custard powder disappears.

Empty the milk into a bowl. Let cool down.

Please keep it in the fridge to cool for 60 minutes. 

Two types of corn vermicelli are available in the market: yellow and white. Choose whichever you like.

Boil water and add 1/3 cup vermicelli. Cook for around 4-5 minutes till it is delicate.

Pour 1 cup of cold water and quit cooking. 

Soak 2 tbsp sabja seeds in 3/4 cup water for 30 minutes. Strain them to remove excess water.

Collect all the things needed to assemble the falooda.

Take two glasses for serving.

Include 1 tbsp Sabza seeds and two tablespoons of mango puree.

Mango pieces, jelly, and cubes are optional. It's okay if you don't use them in your recipe.

In each glass, add two tablespoons of Falooda custard.

Add another layer of a tablespoon of sabja seeds.

Add two tablespoons of mango puree, 2 tbsp mango cubes, and a half-cup of milk to each serving glass. 

Add a dollop of ice cream.

Tips and Variations: 

You can change the size of your serving. Add or reduce sabja seeds, milk, and mango puree.

You can tailor this dish as per your taste and choice.

But don't use too much Sev or sabja seeds in Faluda. It will turn the texture of your dish slime-like. 

Include mango custard and fresh mango puree to improve the taste.

You can also serve this dish at room temperature.

Step by step, photos of this recipe are available on the internet.

Mango faluda is one of the most cherished Indian desserts. It is an Indian version of a thick shake.

No wonder it pairs up well with the incredible Aam!