Strawberry Falooda
INGREDIENTS FOR FALOODA SEV:
1/2 cup corn flour
1.5 cups water
1.5 tblsp sugar
PROCEDURE:
- In a bowl mix corn flour with 1/2 cup water with sugar , Mix well and keep
- Heat the remaining 1 cup water in a pan, once it comes to boiling point simmer the flame and put the corn flour mixture ,stirring constantly ( mix the cornflour mixture well before adding it to the water)
- The mixture will begin to thicken. Stir the mixture till turns transparent, thick and glossy
- Keep ready a bowl with sufficient water and icecubes
- Grease the chakli mould with the thin sev / bhujiya plate, put the hot corn flour mixture in the mould
- Press the hot mixture through the bhujiya maker into the cold water such that the thin strands of noodles are immersed completely in the cold water
- after 5 mins drain the water and refrigerate the sev.
- You can store this for 3-4 days in the refrigerator.
INGREDIENTS FOR FALOODA:
2 cups boiled and chilled milk
4 tblsp strawberry crush (ready made)
1/2 cup falooda sev
2 tblsp sabja seeds
1 cup jelly (prepared as per instuctions on the pack)
Some chopped nuts
Strawberry crush for garnishing
Vanilla icecream
PROCEDURE:
- Add strawberry cush to the chilled milk and mix well and refrigerate till you serve it
- Soak sabja seeds in 1/4 cup water for 15 mins, to bloom
- To assemble the falooda icecream, take one tall glass
- Put 2-3 tblsp jelly in the glass, followed by chilled strawberry milk, bloomed sabja ,falooda sev
- Finally put 2 scoops of vanilla or any icecream of your choice and garnish with some chopped nuts and strawberry crush.
- Serve immediately.
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