By Krati Purwar
April 13, 2024
Falooda is a refreshing Mughlai delight that is a must-have in summer because of its cooling properties and delicious taste. The dish has roots in Persia, but it is a part of Indian street food. The next time you are visiting the farmer’s market, get a few mangoes to make mango falooda at home with this quick recipe.
4 cups chilled milk 2 ripe mangoes ½ teaspoon cardamom powder Chopped dried fruits and nuts ½ cup sugar Ice cubes Rose or mango syrup 2 tablespoons basil seeds 1 cup cooked vermicelli 4-6 scoops of vanilla or mango ice cream
Soak sabja or basil seeds for at least 15-20 minutes and make mango puree by blending sugar and mango pulp in the food processor.
Cook vermicelli or rice noodles. Rinse them under cold water to prevent them from sticking.
In another glass, combine cardamom powder and chilled milk.
Layer serving glasses with mango puree, vermicelli, and soaked basil seeds.
Add a scoop of ice cream of your choice on the top and garnish with fresh nuts and dried fruits.
Top the glasses with rose or mango syrup and serve the mango falooda instantly.