Falooda!!You can imagine the goodness it gives for ur throats on uttering the word 'faloodaaa'..A tummy filling dessert as well..Everyone makes falooda, n so watz special abt this rcp?Yes, there is a speciality..It is a Plums Falooda! The idea rose in my mind yesterday, n I tried it, thinking it would giv a different taste..And the result was just outstanding..The happiness u get in trying out something new n succeeding is really enormous :)..
I lov plums a lott..The taste of well ripen plums give an extraordinary sweetness and tanginess at the same time, balancing each other very well..As the season has already started, I thought of trying a Ramadan special Rcp with it..After thinking of a few ideas, finally I thought y not to try a falooda with it, n so tried it to serve after dinner..To match the taste of plums, I hav used a different syrup n icecream too than the usual falooda..Can u guess wat syrup I hav used? Check out the rcp now..
RECIPE:
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Preparation Time: 10 mins
Chill Time: 30 mins
Cooking Time: 5+5 mins
Serves: 1 tall glass or 2 persons
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INGREDIENTS: [1 cup=240 ml]
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Plums - 8 + for garnishing
Nannari Sarbath - 4 tsp or as req.
Vermicelli - 1 handful
Boiled milk - 1/2 cup
Sabja seeds - 2 tsp(soaked)
Black Currant cone/any icecream - for topping
Water - as req.
Sugar - as req.
METHOD:
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1. Vermicelli layer: First, boil 1.5 cups of water, and add the vermicelli pieces. Cook for 5 mins or until soft. Remove from the stove, and strain to remove the water. Immediately wash and rinse the vermicelli under tap water, and strain again. This washing is important to prevent the vermicelli from sticking. Keep the vermicelli aside.
2. Milk: The milk is boiled with cardamom, added with 2 tsp sugar, and chilled in the refrigerator for 30 mins.
3. Sabja seeds: The sabja seeds are soaked in 3/4 cup water for 15 mins or until bulged well. Strain to remove the excess water if any.
4. Plums layer: Remove the skin of plums and deseed them. Mash the plums very well with your clean hands. Dont use blender. If needed, add little sugar to the plums and mix well. But I didnt add sugar.
5. Assembling: Take a tall glass, first add 1 tbsp Sabja seeds, then half of the vermicelli, then 2 tsp Nannari Sarbath, then half of the mashed plums. Repeat this again. Next, pour the milk carefully. Finally, top with a scoop of icecream, and garnish with a plum, and waffle pieces from the cone. DONE!!Serve immediately!!
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| Sabja seeds |
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| Vermicelli |
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| Take Nannari Sarbath |
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| Pour it over |
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| Mashed plums |
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| 2nd layer of Sabja seeds |
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| Vermicelli |
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| Nannari Sarbath |
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| Mashed plums |
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| Chilled milk |
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| Icecream |
Your yummy, cool n tummy filling Plums Falooda is ready to be served!!Njjoy!!
NOTE:
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1. You can also use falooda sev instead of vermicelli.
2. You can also use thickened milk if you need the falooda a bit thick. But boiled and chilled milk is good enough to drink as a beverage.
3. The serving glass can be refrigerated too for 30 mins before assembling.
4. I have used black currant icecream since it has a nice tangy taste. You can use any icecream of your choice, and toppings as well.
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