For falooda:
Corn flour - 1/2 cup 
Water - 1 cup 
Salt - a pinch 
A bowl of ice cold water with ice cubes in it. 
Idiyappam press 
For jelly:
Gelatine - 2 tsp 
Water - 1 cup 
Lime juice - 1 tsp 
Tonovin essence - 1/4 tsp 
For sugar syrup:
Sugar - 1 1/2 cups 
Water - 3/4 cup 
Rose essence - few drops 
Rose colour - little 
Sago Payasam:
Sago - 1/8 cup 
Water - 1/2 cup 
Milk - 1/2 cup 
Sugar - 1/8 cup 
For making custard:
Milk - 2 cups 
Sugar - 1 tbsp 
Custard powder - 1 tbsp (any flavour) 
Other ingredients:
Milk - 1 1/2 cups 
Subja seeds - 1 tbsp 
Water - 1 cup 
For serving on top:
Vanilla ice cream or Dulfi ice cream 


Mix corn flour in one cup of water without forming lumps. 
Heat it in aheavy vessel stirring constantly till it becomes a thick dough. 
Add a pinch of salt when the dough is still hot, put it in greased idiyappam machine and press directly to ice water bowl. 
Keep falooda sev in ice water itself in refrigerator till required. 
Soak gelatine in one cup of water for 15 minutes. 
Heat it in reduced flame till gelatine is dissolved completely. 
Add sugar and lime juice. 
Stir till sugar is dissolved. 
Remove from fire and add tonovin essence. 
Keep in refrigerator till jelly is set. 

Sugar syrup:
Mix sugar and water together. 
Heat till sugar is dissolved completely. 
Remove from fire and mix essence and colour. 

Sago payasam:
Fry sago in a teaspoon of ghee for 2 minutes. 
Add boiling water and cook till it becomes transparent. 
Mix milk and sugar. 
Cook in reduced flame and stir for few minutes till sugar is dissolved. 
Remove from fire and add essence. 

Mix custard powder in little cold milk, without forming lumps. 
Heat rest of the milk with sugar. 
When it starts boiling, add custard paste and stir till it becomes thick. 
Remove from fire and chill in refrigerator. 

Subja Seeds:
Soak subja seeds in one cup of water and keep aside for one or two hours till it swells up 

To serve:
Take a tall glass. 
Arrange following layers as mentioned below (just before serving): 
One table spoon of falooda sev. 
One teaspoon of soaked subja seeds. 
2 table spoons of sago payasam. 
2 table spoons of sugar syrup. 
3 table spoons of cold milk. 
1 table spoon of jelly. 
1 1/2 table spoon of custard. 
One scoop of ice cream of kulfi on top. 

Tne layer of fruit salad also can be put in the glass before pouring custard in the glass.

Rabri Falooda:
Repare falooda sev and mix it with milk payasam. 
Make basundhi with 2 litres of milk. 
Add lots of nuts. 
Fill half the tall glass with falooda. 
Fill basundhi on top of that. 
Decorate with nuts. 
Serve chilled.

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