I Made It
- Moderate
- 25 Mins
- 2-4 People
Ingredients
For Jelly:
- National Strawberry Jelly 1 packet
- Water 1 cup
- Sugar 4 tbsps
- Rose Essence 2 drops
For Vermicelli:
- National Vermicelli ¼ cup
- Ghee 1 tbsp
- Water ¼ cup
- Sugar 2 tbsp
For Falooda:
- Milk 1 liter
- Basil Seeds 1 tbsp
- Pink Food Color ½ tsp
- Chopped Pistachios 50 gm
- Chopped Almonds 50 gm
- Peel Pistachios 50 gm
- Rose Essence 5 drops
- Sugar 1 ½ cups
- Kulfa Ice Cream 2 scoops
- Khoya 100 gm
- National Corn Flour 1 ½ tbsp
- Mixed Fruit Can ½ can
Directions
- Stir the National Vermicelli in ghee for 2 minutes and then add quarter cup water and 2 tbsp sugar. Cook it on steam for 2-3 minutes, keep stirring at room temperature.
- For Jelly, simmer all the ingredients on low flame for 2-3 minutes and set aside.
- For Falooda, heat 1 cup milk on low flame and dissolve 1.5 cups of sugar, 5 drops rose essence and 1 tsp pink food color in it. Add 2 tbsp of chopped almonds and pistachios, 1 tsp basil seeds, 50 gm khoya and cook for 2 minutes. Now add 1.5 heaped tbsp of National Corn Flour in it, simmer till it gets a little thick and turn off the flame. Add more khoya and stir. Now let it cool completely and refrigerate for 30-35 minutes.
- Pour it in a serving bowl. Add mixed fruits, cooked vermicelli and mix. Now add 3 scoops of ice cream, National Strawberry Jelly and peeled pistachios on top, refrigerate for at least 3 hours and serve.
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