Directions
Mango Falooda
Ingredients
For Rabri (makes 250 grams)
Milk, full fat (दूध) – 1lt
Sugar (चीनी) – 2½ tbsp
Cardamom powder (इलाइची पाउडर) – 1 tsp
Rose water (गुलाब जल) – 1 tbsp
For Falooda
Mango puree (आम की प्यूरी) – ½ cup
Vanilla Custard powder (कस्टर्ड पाउडर) – 1 cup
Sugar, powdered (पीसी चीनी) – 2 tbsp
Water (पानी) – 2 cup
For Ice Bath
Ice Cubes (बर्फ) – few
Chilled water (ठंडा पानी) – 1lt
For Assembling
Rose syrup (गुलाब जल)
Rabri (रबड़ी)
Mango falooda (आम का फ़ालूदा)
Sabja, bloomed (सब्जा भीगा हुआ)
Mango, diced (आम)
Rabri (रबड़ी)
Mango falooda (आम का फ़ालूदा)
Sabja, bloomed (सब्जा भीगा हुआ)
Mango, diced (आम)
Rabri (रबड़ी)
Mango falooda (आम का फ़ालूदा)
Vanilla ice cream (वैनिला आइस क्रीम)
Tutti frutti – 1 tbsp (टूटी फ्रूटी)
Almond, chopped (बादाम)
Cashew chopped (काजू)
Pista, chopped (पिस्ता)
Steps
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1
Done
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To prepare mango falooda, start with full-fat milk to achieve a rich rabri. Reduce the milk on a low flame with sugar. While the milk is reducing, grind some elaichi in your bajaj mixer grinder. Turn off the heat when the milk has reduced by 1/4th and add the elaichi powder and optional rose water. Next, cut the mangoes and scoop out the flesh with a spoon. Grind the mango flesh until it reaches a puree consistency. Add sugar and custard powder to the mango puree, and gradually whisk in water. |
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2
Done
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Cook the mango mixture on a low flame in a pan until it thickens to a paste. If the paste doesn't stick to your ladle when you try to drop it, cook it longer until it reaches a sticky stage. While the mango mixture is hot, pour it into a falooda mold and press it over iced water. Let the falooda rest in chilled water for 5 minutes. |
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3
Done
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If you don't have a falooda mold, layer the mixture 1cm thick on a pan and let it rest until firm. Then cut it into small, even cubes. |
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4
Done
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To assemble, layer the glass with rose syrup, rabri, falooda or diced mango mixture, and bloomed sabja seeds. Top it off with vanilla ice cream, dried fruits, and tutti frutti for a delightful treat. |
