Mango Falooda

Recipe from www.sailusfood.com. Very yummy mango falooda does take some elaborate preparation but is completely worth it while the mango season lasts!

Ingredients

• 2 cups milk
• 5 tbsp sugar, can be adjusted as per your taste (I used sugarfree drops)
• 1 tbsp basil seeds, soaked in about 1/2 cup to 1 cup water for 30 min (Sabja seeds)
• 1 cup falooda sev (Recipe below)
• 2 cups mango puree
• 4 scoops mango ice cream
• 1 1/2 cups mango cubes
• 8 to 10 pistachios, chopped
• 6 to 8 almonds, chopped
• Cherries for garnish

Falooda Sev

Yield about 1 1/2 cups

Ingredients

• 1/2 cup corn flour
• 1 1/2 cup water
• 1 1/2 tbsp sugar (You could also use sugarfree substitutes)

Preparation

• Grease the press (in picture) and set aside. 
• In a vessel add a litre of ice cold water and ice cubes and set aside in the refirgerator.
• In a mixing bowl, add corn flour, 1/2 cup water and sugar and mix well without any lumps.
• Bring one cup water to boil in a heavy bottomed vessel, reduce flame and slowly add the cornflour mixture. Keep stirring constantly till it thickens and turns transparent and glossy. 
• Switch off and spoon the mixture into the sev press (Use the mould with thin holes).
• Remove the ice cold water from the refrigerator and press the hot cornflour mixture through the sev press into it so that the thin strands are completely immersed in the cold water.
• Refrigerate the sev immersed in cold water till use.

  

  Mango Falooda

Preparation

• Bring milk to a boil in a vessel and simmer till it reduces to 1 cup. Add sugar and stir till it dissolves. Switch off and chill till use.
• Set aside the soaked basil seeds in the refrigerator.
• Blend mango puree with sugar and refrigerate till use.
• Chill the falooda sev till use.
• Chill the serving falooda glasses in the refrigerator for at least half an hour.
• To assemble falooda, take the chilled glass and add few mango cubes in the bottom followed by 2 tbsp basil seeds. Follow it with 2 heaped tbsp of falooda sev and then 3 tbsp of mango puree. Slowly pour 2 to 3 tbsp of chilled milk. Next layer with few more mango cubes followed by basil seeds, falooda sev, mango puree and chilled milk in the same proportion as before. 
• Finally place a scoop of mango ice cream on the top and garnish with chopped nuts and cherry. 
• Serve immediately.