Mango falooda is a tasty multi-layered dessert with full-on mango flavor and numerous diverse surfaces in one. Really this is a cross between drink and dessert. A must-make when mangoes are in season for mango darlings like me!
About Mango Falooda Recipe:
This is the variety of conventional rose-flavored falooda for mango partners.
Easy to make: It looks like there are so numerous components for each and each layer. But believe me, it is super simple to make and anybody can get this mango falooda with a little prep work.
Little prep work required: Take after these tips and stream to make the prep work simple and it gets done in just 30 minutes (from prep to serving)
First, drench the sabja seeds. It takes 20 minutes of splashing time.
While seeds are drenching, cook falooda sev.
Also, make other components prepared like chopping mango, making mango puree (if making homemade), break down sugar in the milk.
Keep the serving glass ready.
Once all the components are prepped collect mango falooda and serve.
Ingredient Notes:
Sabja seeds: It is also known as basil seeds or tukmaria. Looks like chia seeds, but they are diverse. In the nonattendance of it, you can beyond any doubt utilize chia seeds. You can drench it a day sometime recently and store it in the refrigerator.
Falooda sev: It is effortlessly accessible in Indian basic need stores. You can see the sev packet in the step-by-step pics underneath for your reference.
Mango pulp: I have utilized fresh, ready mangoes and mixed them into the blender to make a pulp. If required, include sugar when making pulp. Instep, you can utilize store-bought canned mango pulp that is accessible in Indian stores.
Milk: Full-fat milk is a must to get a wealthy, rich texture.
Mango ice cream: Utilize homemade or store-bought. Instep, you can utilize vanilla ice cream. But I incline toward mango to get the stronger flavor.
How To Make Mango Falooda?
1) Take sabja seeds in a bowl and include ½ glass of water.
2) Let it douse for 20-30 minutes. They will get greater and retain most of the water. If there is any water at that point drain it.
3) Bring around 3 glasses of water to a rolling boil in a pan for cooking falooda sev.
4) Include sev as before long as the water comes to a boil and cook for 4-5 minutes (or as per the package instructions). Deplete the water and wash the sev with cold water to halt the cooking process. Utilizing kitchen scissors cut the sev into 1-inch pieces so it will be less demanding to eat with a spoon.
Also, do the taking after preparation while the seeds are soaking.
Add sugar into the milk and mix until sugar is broken down. Instep, you can warm up the milk until the sugar is broken down. But you have to do this step a few hours prior, so you can chill the milk some time recently making mango falooda. So I incline toward including sugar (in powder form) in cold milk and mix.
Peel and cut the mangoes into 3d shapes. Keep 1 glass of mango 3d shapes and make a puree of rest.
5) Begin collecting. Include a spoonful of drenched basil seeds and at that point a spoonful of cooked sev.
6) Include 2 tablespoons of mango pulp taken after by a few mango pieces.
7) Rehash the same layers (seeds, sev, mango pulp) without mango pieces.
8) Include ½ cup of milk.
9) Top it with a scoop of ice cream.
10) Decorate with chopped nuts, a few mango pieces, and a mint leaf. Rehash the same for the rest 3 glasses.
