Mango Falooda

Mango Falooda is an easy-to-make, refreshing and delectable summer drink which is creamy and inviting. It is also vegetarian, and gluten-free.

Recipe Source Link:https://www.mygingergarlickitchen.com/mango-falooda/

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RECIPE INGREDIENTS

» For Falooda Noodles

• Chilled water
• Ice cubes
• 1 cup corn flour
• 2.5 cups water

» For Soaked Basil Seeds

• 2 tablespoons sweet basil seeds
• Water (as required)

» For Mango Flavor

• 2 large mangoes

» For Thickened Milk

• 3.5 cups whole or full-fat milk
• 3 tablespoons sugar (or as required)
• 2 tablespoons chopped nuts
• 1 cup mango puree

» For Assembling

• Falooda Noodles
• Soaked Basil Seeds
• 1 cup mango puree
• 1 cup chopped mangoes
• 3 tablespoons chopped nuts (for garnish)
• 2 tablespoons tutti frutti
• 3-4 large scoops of vanilla ice cream or rose ice cream
• 1/3 cup rose syrup
• Chopped nuts and fruits (for garnish)

RECIPE INSTRUCTIONS

» Making Thickened Milk

1. Heat the milk in a pan over medium heat and bring it to a boil. Reduce the heat and let it simmer for about 7-8 minutes until it slightly thickens, stirring occasionally to prevent sticking. Add sugar, chopped nuts, and mix well. Cook for 2 more minutes. Turn off the heat and let it cool to room temperature. Chill in the refrigerator for 1 hour.

» Making Falooda Noodles

1. In a large bowl, whisk together cornflour and 1 cup of water to create a lump-free mixture. Gradually add the remaining water and mix until smooth. Transfer the mixture to a non-stick pan and cook over medium to low heat, stirring continuously for 4-5 minutes until it becomes pasty and translucent. Remove from the pan.
2. Use a namkeen maker with finest holes plate/attachment. Carefully add the hot mixture into the mold and cover with the lid. Alternatively, use a ziplock or a piping bag.
3. Pipe the mixture out directly over a bath of ice and water to make falooda sev (noodles). The falooda sev will set once it comes into contact with the ice-cold water. Repeat the process with the remaining mixture. Allow the falooda sev to rest in the ice-cold water in the refrigerator for approximately 30 minutes or until ready to use.

» Soaking the Basil Seeds:

1. In a mixing bowl, add the basil seeds and enough water to cover them. Mix well and let them soak for about 10 minutes until they swell up and become soft. Set aside.

» Making Mango Rabri

1. Chop 2 large mangoes and set aside 1 cup for serving. Blend the remaining mangoes to make a smooth puree.
2. Reserve 1 cup for serving and add the rest to chilled thickened milk (rabri). Stir until well combined. Chill for 2 hours.

» Assembling Mango Falooda

1. In a tall glass, add 2 tablespoons of soaked basil seeds. Top with a layer of cooked falooda noodles, followed by a layer of mango puree, chopped mangoes, and then a layer of chopped nuts and tutti frutti.
2. Drizzle with rose syrup. Pour the mango rabri and add a couple of scoops of ice cream over the thickened milk. Garnish with chopped mangoes, nuts, tutti frutti, more basil seeds, and falooda noodles. Drizzle some rose syrup on top and serve the mango falooda cold and enjoy the burst of flavors.

RECIPE NOTES

1. For a richer consistency and creamier texture, you can replace 1 cup of milk with condensed milk in the rabri recipe. Make sure to avoid adding sugar when using sweetened condensed milk.
2. To make this falooda more indulgent, add a scoop of kulfi or mango-flavored ice cream.
3. If you are unable to find falooda sev, you can use regular vermicelli or even cooked sabudana (tapioca pearls) as alternatives.