Ingredients:
• 1.5 litres – Milk
• 1 cup – rose syrup
• 3 tbsp – Sugar
• 1 tbsp – falooda seeds
• 1/2 kg – sweetened fresh whipped Cream
• For Falooda Sev:
• Sev press with medium-fine holed plate
• 1 cup – Corn flour
• 2 cups – water
• plenty of ice-cold water
Method:
- Boil the milk. Add sugar to it.
- Let it for boil for 5-6 minutes.
- Cool the milk and chill till required.
- Method for sev:
- Mix corn flour and water.
- Cook on slow fire, stirring continuously, till transparent.
- If required, add a few more tbsp of water while cooking.
- When cooked, the mixture should be transparent and sticky.
- Add oil inside the press. Spoon in cooked mixture.
- Hold press over a large bowl of ice water.
- Press out spaghetti like sev into water.
- Do not disturb by stirring.
- Keep in refrigerator to chill till required.
- Drain in colander before using.
- For falooda seeds:
- Soak cleaned seeds in 1/2 litre water for 30 minutes.
- Drain in colander and chill in refrigerator till required.
- To proceed before serving:
- Beat chilled milk with hand mixie till frothy.
- Take a number of glasses to be served.
- Pour 2 tbsps of rose syrup at the bottom.
- Add 2 tbsps sev, top with 1 tbsp seeds.
- Tilt glass a bit and pour milk to 3/4th level, carefully.
- Do not disturb the base layers while pouring.
- Top it with a scoop of chilled whipped cream.
- Serve with long handled, thick shake spoons.
Recipe courtesy of Saroj Kering