Indian Desert: Falooda Recipe

I remember having this awesome delight during my stay in Mumbai when I was here for the first time. We were staying in Holiday Inn, so one night after dinner, we were craving for some Indian desert. Pondering over the menu I came across Falooda read the description and found it quiet interesting, without second thought I ordered it. And so I discovered this awesome desert which is just superb with loads of flavours.
Then I came to know that it is the famous street food of Mumbai, Again I ate this in Chowpatty. So I  just wanted to try this at home.
Its quiet a simple dish to prepare and all the ingredients are readily available.You need to make little effort in finding the sabja seeds, I odered  it online from Big basket.com. Will review it in one of my posts later.

Falooda 

Yield:
Makes one Glass

Ingredients:
1glass of Milk (Full Cream)
50gms Falooda Sev or Vermicelli
2tbsp Rose Syrup
2scoops of Kesar Pista Kulfi (you can use any variant)
1tbsp Sabja Seeds (Sweet Basil)

Procedure:

• Soak Sabja seeds for at least one hour before making the desert.
• Boil the Falloda sev or vermicelli in water till its done.
• Remove the water once it is cooked, add the cooked noodles in milk.
• Add in sugar 1tsp and rose 1tbsp rose syrup.
• Cook this for five minutes.
• Remove it from gas. Allow it to cool.
• Keep it the freezer or refrigerator untill it is chilled.

For Serving:

• Take a tall glass, add in 1tbsp of Rose syrup at the bottom of the glass.
• Now add in sabja seeds.
• Pour the milk over it.
• Add in kesar pista kulfi.
• Serve chilled.

Falooda

Watermelon & Rose Water Sorbet

During this time when holidays are planned, summer camps are organized, relatives are visited and all open spaces become playgrounds supporting a roaring multitude obsessed with the gentleman’s game, the need for an easy to make, refreshing, healthy and economical thirst quencher is universally felt. Thought there are a thousand homemade heat-beaters suggested by parents and elders ranging from the mundane to the exotic. Of all these one of the most effective is the ubiquitous and simple Sorbet or Italian Ice. It makes the perfect desert when the temperature rises.

Watermelon & Rose Water Sorbet

Mark Twain once commented “When one has tasted watermelon, he know what the angels eat” So surely watermelon is the fruit of the angel. I used this fruit alongwith the Rose water which gives a very refreshing flavour.

Ingredients:

3cups Watermelon pieces (deseeded)

3tbsp simple syrup

2tbsp milk powder

Juice of 1 lemon

2tbsp rose water

Few rose petals for garnishing

Procedure:

• ·         Chop the watermelon, deseed it .
• ·         Put into the food processor along with lime juice + milk powder + rose water.
• ·         Churn it till it forms a smooth mixture.
• ·         Now place it in a baking dish.
• ·         Fold in the simple syrup into it.
• ·         Place it in the freezer overnight.
• ·         If u a have an ice cream maker then next day just churn it in the maker according to the manufactures instructions.
• ·         In case you don’t have one, then next day take it out from the refrigerator, churn it again in the food processor.
• ·         Keep it back in the freezer.
• ·         Repeat this after 1-1/2 hrs.
• ·         You can use a fork or an electric beater.
• ·         Sorbet will be ready in next 8 hrs.
• ·         Before serving place the glasses in the freezer.
• ·         Scoop the sorbet and put it in the glasses
• ·         Garnish with rose petals and watermelon slices.
• ·         Serve chilled.
• 
  
• 
  
• 
  
• 
  
• 
  

• 
  
• 
  

Summer Special: Mango & Mint Sorbet

Temperatures rising, parched throats, and dry eyes are the few signs that says Yes its summers. We tend to stay indoors to avoid the onslaught of the Sun.
To bet this Summer heat, I tried out this Sorbet with the king of Fruit of Summers Mango.

Made with Fresh seasonal fruits and sweetened water a sorbet is different from slush and Icy Granitas. Sorbets can have milk products but is different from ice cream as no air is whipped into it. 

Mang0 & Mint Sorbet

Ingredients:

3 ripe mangoes

3tbsp simple syrup

Few mint leaves

Juice of 1 lemon juice

Procedure

•      Peel the mangoes and cut into pieces.
•     Put into the food processor along with lime juice.
•     Churn it till it forms a smooth mixture.
•     Now place it in a baking dish.
•      Fold in the simple syrup into it.
•   Place it in the freezer overnight.
•    If u a have an ice cream maker then next day just churn it in the maker according to the manufactures instructions.
•    In case you don’t have one, then next day take it out from the refrigerator; churn it again in the food processor.
•  Keep it back in the freezer.
•  Repeat this after 1-1/2 hrs
•   You can use a fork or an electric beater.
•   Sorbet will be ready in next 8 hrs.
• Before serving place the glasses in the freezer.
• Scoop the sorbet and put it in the glass
•   Garnish with mint leaves.
•  Serve chilled.