How to make Falooda - SK Khazana -
Falooda is the dessert to end your meal and this Mumbai style Falooda makes it even better.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Falooda vermicelli, Milk (दूध)
Cuisine : Mumbai, Indian
Course : Desserts
You can also find more Desserts recipes like Kesari Phirni with Nutty Caramel Discs Fruit Kheer Khubani ka Meetha Pancake
Falooda - SK Khazana Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 2-2.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Falooda - SK Khazana Recipe
Falooda vermicelli 100 grams
Milk 2 1/2 cups
Castor sugar (caster sugar) 1/2 cup
Strawberry jelly crystal powder 2 packets
Ice cubes as required
Sabza / takmaria soaked 2 tablespoons
Rose syrup 4 tablespoons
Vanilla ice cream scoops as required
Cashewnuts broken as required
Raisins as required
Method
Step 1
Heat milk in a non-stick pan, add castor sugar, mix and cook till the mixture boils and sugar melts. Transfer into a bowl and let it cool down.
Step 2
To prepare jelly, heat some water in another non-stick pan and bring to boil. Remove from heat, add jelly crystal powder and mix well till the mixture dissolves. Pour into a barfi tray, cool down to room temperature and refrigerate till set.
Step 3
Heat some water in another non-stick pan. Add falooda vermicelli and cook till it softens. Transfer into another bowl, add a few ice cubes and some water so that it cools down immediately.
Step 4
Cut the set jelly into small pieces.
Step 5
To prepare one portion take a mason jar, put some jelly pieces, 1 tablespoon sabza, 1 tablespoon rose syrup, some drained falooda vermicelli, 3 scoops of vanilla ice cream, pour some sweetened milk, some cashew nuts, some raisins, another scoop of vanilla ice cream and drizzle ½ tablespoon rose syrup on top. Make more portions similarly.
Step 6
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
