10 tall transparent falooda
glasses (narrow at base, wider at rim ie. conical)
1 litre chilled unboiled
pastuerised milk
1 cup kesar syrup
1/2 litre vanilla icecream
1 tbsp.
falooda seeds
1/2 cup chopped almonds and cashewnuts
For falooda sev:
Sev press with medium-fine holed plate
1 cup
cornflour
2 cups water
plenty of icecold water
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For sev:
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Mix cornflour and water.
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Cook on slow fire, stirring continuously, till transparent.
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If required add few more tbsp. water while cooking.
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Mixture when cooked should be transparent and can be sticky.
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Oil inside of press. Spoon in cooked mixture.
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Hold press over a large bowl of icewater.
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Press out spaghetti like sev into water.
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Do not disturb by stirring.
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Keep in refrigerator to chill till required.
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Drain in colander before using.
For falooda seeds:
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Soak cleaned seeds in 1/2 litre water for 30 minutes.
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Drain in colander, chill in refrigerator till required.
To proceed before serving:
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Beat chilled milk with hand mixie till frothy.
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Take number of glasses to be served.
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Pour 2 tbsp. of syrup at bottom.
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Add 2 tbsp. sev. Top with 1 tbsp. seeds.
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Tilt glass a bit, pour milk to 3/4 level, carefully.
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Do not disturb the base layers, while pouring.
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Top with a scoop of vanilla icecream.
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Garnish with chopped nuts
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Serve with long handled thickshake spoons.
Note:
Careful with the soaked falooda seeds, they are a very sticky
affair to clean, if you get them spilled over your clothes or floor! These seeds
form an excellent intestinal cooling agent in the summer season. Especially in
cases of hot flushes, menses, and heat related disorders.
Making time:
Preparations: 30 minutes (excluding icecream making
time)
Assembling: 15 minutes
Makes: 10
glasses
Shelflife: Immediately after assembling
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