Hi Chefs!!
I love summers!! WHY?? Because In summers we get to eat and drink – ice-creams, lollies, candies, milkshakes, lassi, buttermilk, ice-cream soda, juices, mangoes, etc., etc. There are an endless variety of desserts. But of course, being mindful at the same time for weight. Born in an Indian Marwari family, by birth I have a sweet tooth. Cooking is my passion my brain keeps weaving new or modified recipes. So here I am with another cool dessert for you all, which is modified (my twist), unique, yummy, colorful, and satisfying.
“Falooda No Falooda”, a unique name for a unique dessert. Here we are going to create falooda without falooda. We will use Vermicelli (seviyyan) Kheer instead of Falooda and believe me your seviyaan kheer will no more taste just like kheer. A lot of confusion: …….To remove the confusion let us know and learn the recipe.
Falooda No Falooda
Ingredients:
· Milk – 5 cups
· Vermicelli (Seviyaan) – ¾ cup (roasted)
· Sugar – 1/3 cup
· Basil (Sabja) seeds – 2 tbsp
· Water – ½ cup (to soak seeds)
· Rose Syrup – 5-6 tbsp
· Ice Cream – Any Flavor
· Tutti Frutti – 1-2 tsp
· Dry fruits – 1-2 tbsp (chopped)
· Mint Leaves – for garnishing (optional)
How To Make Falooda No Falooda:
1. Boil milk in a saucepan.
2. Once the milk comes to a boil add Vermicelli.
3. Let it cook on low flame till it is soft and the milk thickens.
4. Add sugar and cook for another 5-6 minutes.
5. Switch off the gas and let the kheer come to room temperature.
6. Refrigerate it for 4-5 hours.
7. Soak basil seeds for at least 20 minutes in the water in a bowl before assembling the dessert.
8. Add some rose syrup to the chilled vermicelli (sevayi) kheer for flavor and color.
9. To assemble: take a glass/bowl.
10. Coat its inside wall with rose syrup.
11. Add a tablespoon of soaked basil (sabja) seeds to the glass/bowl.
12. Add vermicelli kheer as per your requirement, and mix it.
13. Add more sabja seeds over it.
14. Top it with two scoops of ice cream of your choice.
15. Drizzle rose syrup over it.
16. Sprinkle some tutti frutti and dry fruits over it.
17. Garnish with Mint leaves.
Enjoy!!
Some Pro Tips:
1. Make Vermicelli Kheer 5-6 hours ahead of serving time so that it can be chilled before serving.
2. Feel free to add some cold milk if the kheer thickens too much.
3. Sweetness can be adjusted by adding rose syrup to it.
4. Soak basil seeds beforehand, to get the jelly-like consistency.
5. You may use any flavor of ice cream of your choice.
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