Mango Falooda, a delicious and layered summer dessert prepared from mango puree, mango icecream, sweetened milk, sabja seed, falooda sev and nuts. Though I have heard about falooda drinks a lot and how delicious it is, I never had a chance to try this at any restaurant or sweet shops in India.
So all the falooda drinks that i have tasted so far are only homemade by me :-), So can't compare this with the store bought, but i can assure you that it's one of the delicious drinks i have tasted so far.
As sabja seed is a natural coolant, having it during summer really helps to cool your body. so there are a lot of drinks prepared using these seeds during summer in North India. As a South Indian, I don't know much about this seeds' benefits for a very long time.Thanks to the blog world, I got introduced to these wonderful seeds and now I'm using it in my drinks especially during summer.
Now coming to today's falooda recipe, it looks like a lot of steps to make this delicious drink, but you can prepare all the ingredients ahead and put it in refrigerator, so it will be easy to put together everything when you need.If you're a adherent fan of mangoes like me, then you must try this falooda on this summer or when mangoes are in season.
Now coming to today's falooda recipe, it looks like a lot of steps to make this delicious drink, but you can prepare all the ingredients ahead and put it in refrigerator, so it will be easy to put together everything when you need.If you're a adherent fan of mangoes like me, then you must try this falooda on this summer or when mangoes are in season.
Mango Falooda
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 1
Recipe Category: Desserts | Recipe Cuisine: Indian
Recipe Category: Desserts | Recipe Cuisine: Indian
Ingredients
Mango - 1
Sabja Seed - 1 tsp
Vermicelli - 2 tbsp
Sugar - 3 to 4 tsp
Milk - 1 cup
Mango Ice cream - 1 scoop
Dried Nuts
Mango - 1
Sabja Seed - 1 tsp
Vermicelli - 2 tbsp
Sugar - 3 to 4 tsp
Milk - 1 cup
Mango Ice cream - 1 scoop
Dried Nuts
Take the sabja seed in a bowl,add water and let it aside for 20 mins or until it's all bloomed.
Heat water(just enough to cook the vermicelli)in a sauce pan,add the vermicelli and cook till it soft, drain and keep it aside.
Next, heat milk in a sauce pan, add 2 tsp of sugar and bring into boil then keep the flame in medium and let it reduces to 3/4 cup.Remove from heat and let it cool completely.
\Peel the skin of the mango and cut into small chunks, put into blender along with the remaining sugar.
\Peel the skin of the mango and cut into small chunks, put into blender along with the remaining sugar.Grind into smooth paste and pour into the bowl. Now place all the ingredients and the glass you're gonna serve the falooda into the refrigerator for 30 mins.
\In the mean time, chop the nuts into thin slices and few mango pieces for serving. Take out all the ingredients from the refrigerator.
\In the mean time, chop the nuts into thin slices and few mango pieces for serving. Take out all the ingredients from the refrigerator.Now it's time to assemble, take the tall glass, add few mango pieces followed by sabja seed.
Next add the mango puree & vermicelli, then pour the milk gently.
Repeat the steps one more time or until you reach the top of the glass, finally add a scoop of mango ice cream and top it with few mango pieces and nuts.
Tada, Mango falooda is ready.
- Depends on the sweetness of mango, you can add more or less of sugar in mango puree.
- As i don't have falooda sev, i have used vermicelli, if you have falooda sev, then use it.
- I have used pistachios here for garnishing, but you can use any nuts or cheery for garnishing.
- Taste best when serve chilled, so keep all the ingredients in the refrigerator for minimum 30 mins before serving.
- As per your liking and preference, you can add more or less of all ingredients and also you can assemble the glass as per your order.
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