Saroj's Cookbook: Ramadan Dishes: Falooda

Ingredients
10 tall transparent falooda glasses (narrow at base, wider at rim ie. conical)
1 litre chilled unboiled pastuerised milk
1 cup rose syrup
1/2 litre vanilla icecream
1 tbsp. falooda seeds
For falooda sev
Sev press with medium-fine holed plate
1 cup cornflour
2 cups water
plenty of icecold water
Method

For sev

Mix cornflour and water.
Cook on slow fire, stirring continuously, till transparent.
If required add few more tbsp. water while cooking.
Mixture when cooked should be transparent and can be sticky.
Oil inside of press. Spoon in cooked mixture.
Hold press over a large bowl of icewater.
Press out spaghetti like sev into water.
Do not disturb by stirring.
Keep in refrigerator to chill till required.
Drain in colander before using.

For falooda seeds

Soak cleaned seeds in 1/2 litre water for 30 minutes.
Drain in colander, chill in refrigerator till required.
To proceed before serving

Beat chilled milk with hand mixie till frothy.
Take number of glasses to be served.
Pour 2 tbsp. of syrup at bottom.
Add 2 tbsp. sev. Top with 1 tbsp. seeds.
Tilt glass a bit, pour milk to 3/4 level, carefully.
Do not disturb the base layers, while pouring.
Top with a scoop of vanilla icecream.
Serve with long handled thickshake spoons.
Variation:
Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.
Note
Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor! These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.
Making time
Preparations: 30 minutes (excluding icecream making time)
Assembling: 15 minutes
Makes: 10 glasses
Shelflife: Immediately after assembling

Ramadan Dishes

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