Annapurna: Mango Falooda Recipe

Friday, 15 July 2016

Mango Falooda Recipe

Mangoes and Summers go hand in hand and you would agree with me if i say that , hardly there would be anyone , who has not fallen in love with this sweet delicious summer delight :) Be it the summer coolant , Kairi Panha , the tongue tickling Mango Pickle , the sweet preserve, Murabba, Rice dishes or chutneys and dips made from the sour , raw mangoes or the endless range of desserts made from the ripe ones , there is no end to the mango delicacies . If there is someone , who has yet to experienced the mango mania , Mango Falooda is a dish to try for sure.

Mango Falooda is a North Indian rich pudding like dessert , which is layered beautifully with mango puree , mango custard , chopped mango chunks and mango ice cream. An absolute palate pleaser , i would rather call it a heavenly mango dessert. The rose syrup and the sabja seeds give a cooling effect and the falooda sev adds in to the different textures in the layers of this falooda. You can both drink and eat this multi layered beverage cum dessert :)

So before the official Mango season ends in India , tried my hands on this delectable mango dessert , yesterday on my birthday. The results were far better than my expectation , we first ate it with our eyes , as the tall glasses clearly revealed the different colors and layers of the falooda and it was a visual treat for sure. Each bite of it was a treat to the taste buds as well .

Ingredients:

2-3 tbsp Sabja / Tukmaria ( sweet basil seeds )
3 tbsp Falloda sev
4 tbsp Rose syrup
1 1/4 cup mango Puree
1 1/2 cup milk
3-4 tbsp of sugar or as per taste
1 medium mango , peeled and chopped into small cubes
1-2 tsp Tutti Fruti
2 tbsp custard powder
3-4 scoops of ice cream ( mango or vanilla )

Method:

Preparing Sabja Seeds :

Soak the sabja seeds in 1 cup water for about 20 minutes. The seeds will bloom . Strain the bloomed sabja seeds with a tea strainer and keep aside until use.

2. Preparing the Mango Custard :

Take 1/4 cup milk and add 2 tbsp of custard powder to it . Mix well and keep aside. Now heat the remaining milk in a heavy bottom sauce pan. Once it boils, add sugar and lower the flame and let it reduce for 4-5 minutes. To this add the custard powder mixed milk while continuously stirring to avoid lumps.
Let the custard boil and then cook for 1 more minute. Turn off the flame , add 1/4 cup of mango puree to it and stir well and let the Mango custard cool down to room temperature. Refrigerate it until use.

3. Preparing Falooda Sev :

Cook the falooda sev as per the instructions on the packet. Drain excess water using a sieve. Add chilled water to stop further cooking of the sev. Cool and refrigerate until use.
Falooda sev is easily available in market. In case you do not get it , use the normal vermicelli and cook it as per the package instructions.

4. Other preparations:

Chill the Falooda serving glasses in the fridge for about 1/2 hour before layering the falooda. Preferably use tall glasses as it shows the layers of the falooda distinctly.
Peel and roughly chop the mangoes. Blend them with some sugar ( if required) into a smooth puree. Chill until use.

5. Layering the Mango Falooda :

To each chilled serving glasses first add the 2 tbsp of rose syrup , followed by the 2-3 tbsp of mango Puree. Now add 2 tsp of sabja seeds.
To it add the mango custard followed by the falloda sev. Again add the mango puree and repeat the layers until the glass is 80% full .
Now top it with 2 scoops of mango or vanilla ice cream , mango cubes and tutti frutti.
Serve the Mango falooda immediately.