Falooda is one of the popular cool dessert in India. Mango Falooda is made with milk, mango, home made strawberry jelly, sabja seeds flavored with Rrooh Afza and khus syrup. I have used rose syrup flavored falooda sev, and you can find at any Indian store if you do not want to make it at home. Mango falooda is a refreshing dessert during the summer and really rich.
Ingredients
For Mango Rabri
6 cup Milk
1 cup Mango puree
1-1/2 cup Sugar
1/3 cup Almond & pistachio Fine chopped
1/2 tsp Green cardamom powder
2-3 drops kewra essence
Few threads of saffron
For Falooda Sev
1/2 cup Corn starch
2 tbsp Sugar
2 tbsp All purpose flour
1/3 cup Rooh afza syrup
1 cup Water
For Strawberry Jelly
8 Strawberry puree
8 tbsp Sugar
3 tsp Agar agar powder dissolved into 1/4 cup water
4 tbsp Rooh afza syrup
1-1/2 cup Water
Serving Preparation
1/3 cup Sabja seeds( tukmaria seeds) soaked into rooh afza syrup
1/3 cup Sabja seeds soaked into khus syrup
12 scoop Vanilla ice cream
Instructions
For Mango Rabdi
Wash mango using water.
In a large heavy bottom pan, add 1/4 cup cold water, milk and sugar. Let it boil at medium heat. Stir continuously so that it does not get burnt. Boil the milk for about 25 minutes and check the consistency. It should be medium, not very thick and not very thin. Add saffron threads, green cardamon powder and chopped almond & pistachios in to it. Turn off the heat and let it cool down.
Refrigerate the sev with cold water pan for about 1 hour.
For Strawberry Jelly
To make strawberry jelly, line a cake pan with butter paper and keep it aside. Dissolve agar agar into 1/4 cup water and keep it aside. Grind the strawberries in a blender with 1-1/2 cups of water and make a puree. Add the strawberry puree to sauce pan, add sugar and rooh afza syrup in it and boil at medium heat. Once it comes to boil, add dissolved agar agar into it and stir continuously for 30 sec. Once its done turn off the heat.
Pour the mixture in to lined cake pan. Keep it in the refrigerator for about 25-30 minutes for jelly to get set. Once it's ready, cut into small pieces.
Strawberry jelly is ready. Keep it in fridge.
