Ingredients with Measurements:
- 1 cup of mango pulp
- 1 cup of milk
- 1/2 cup of vermicelli noodles
- 1/4 cup of basil seeds
- 1/4 cup of chopped nuts (pistachios, almonds, cashews)
- 1/4 cup of rose syrup
- 1 scoop of vanilla ice cream
- 1 cup of water
- Sugar to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the basil seeds in 1 cup of water for 10-15 minutes.
2. Boil the vermicelli noodles in 2 cups of water until they are soft. Drain and rinse with cold water.
3. In a blender, blend the mango pulp, milk, and sugar until smooth.
4. In a tall glass, add a spoonful of rose syrup at the bottom.
5. Add a layer of vermicelli noodles on top of the rose syrup.
6. Add a layer of soaked basil seeds on top of the vermicelli noodles.
7. Pour the mango milkshake on top of the basil seeds.
8. Add a scoop of vanilla ice cream on top of the mango milkshake.
9. Sprinkle chopped nuts on top of the ice cream.
10. Drizzle some rose syrup on top of the nuts.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
Makes 2 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 70g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Mango pulp can be substituted with any fruit pulp of your choice.
- Rose syrup can be substituted with any flavored syrup of your choice.
- Vanilla ice cream can be substituted with any ice cream flavor of your choice.
Variations:
- Add chopped fresh fruits like strawberries, kiwi, or pineapple to the falooda.
- Use coconut milk instead of regular milk for a vegan version.
- Add a pinch of cardamom powder to the mango milkshake for a spicy twist.
Tips and tricks:
- Soak the basil seeds in advance to save time.
- Use a tall glass to layer the ingredients for a visually appealing presentation.
- Adjust the sweetness according to your taste.
Storage instructions:
This recipe is best served fresh and cannot be stored.
Reheating instructions:
N/A
Presentation ideas:
Serve the Mango Falooda in a tall glass with a spoon and a straw.
Garnishes:
Garnish with chopped nuts and a drizzle of rose syrup.
Pairings:
Serve with Indian snacks like samosas or pakoras.
Suggested side dishes:
N/A
Troubleshooting advice:
- If the vermicelli noodles are too sticky, rinse them with cold water.
- If the basil seeds are too dry, add more water to soak them.
Food safety advice:
Make sure to use fresh ingredients and clean utensils while preparing the recipe.
Food history:
Falooda is a popular dessert drink in India, Pakistan, and Iran. It is believed to have originated in Persia and was introduced to India during the Mughal era.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve chilled.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian
Taste: Sweet, Creamy, Fruity, Tangy, Refreshing