Mango Falooda Recipe
Mango Falooda is a classic layered Indian dessert made with mango puree, chilled milk, vermicelli, rose syrup and ice cream. It's creamy, rich, delicious, easy, and fancy!
Servings: 2
Ingredients
- ½ Cup Mango Puree or as needed
- 3 Tablespoons Rose Syrup / Rooh Afza Syrup
- 1 Cup Milk boiled & cooled
- ¾ Tablespoon Sugar
- 1 Teaspoon Falooda Seeds / Sabja / Sweet Basil / Tukmaria Seeds
- 2-3 Scoops Vanilla Ice Cream
- 3-4 Tablespoons Vermicelli / Falooda Sev
- Chopped Mango for garnishing optional
- Tutti Frutti for garnishing optional
- Almonds for garnishing optional
Instructions
- Add sugar to the milk and mix until the sugar dissolves completely. Refrigerate until chilled.
- Add basil seeds (sabja seeds) to 1 cup of water and let them soak for about 15 minutes or until they swell. Drain any excess water and keep it aside.
- Cook the vermicelli in enough water until it is soft and cooked. Drain and rinse with cold water to stop cooking. Keep it aside.
- Add 1.5 tablespoons of rose syrup or rooh afza syrup in a serving glass.
- Add 1.5 - 2 tablespoons of soaked sabja seeds over the syrup.
- Add 1.5 tablespoons of cooked vermicelli on top.
- Add 3-4 tablespoons of mango puree over the layers.
- Slowly pour about ½ cup of chilled sweetened milk into the glass.
- Add a scoop of vanilla or mango ice cream on top.
- Garnish with chopped mango, tutti frutti and almonds if using. Serve immediately.
Notes
- Chill everything before assembling. The milk should be well chilled. You can also chill the cooked vermicelli, mango pulp and soaked seeds.
- Basil seeds should be well-soaked. If under-soaked, they won't have the soft texture.
- Rinse the cooked vermicelli with cold water. This step will prevent them from sticking together and further cooking.
- Always assemble it right before serving.
- Pour milk slowly into the glass. This helps maintain the layers.
