Ingredients:

• 10 tall transparent falooda glasses (narrow at base, wider at rim ie. conical)
• 1 liter – chilled un-boiled pasteurized Milk
• 1 cup – rose syrup
• 1/2 liter – vanilla ice Cream
• 1 tbsp – falooda seeds
• For falooda sev:
• Sev press with medium-fine holed plate
• 1 cup – Corn flour
• 2 cups – water
• plenty of ice-cold water

Method:

1. For sev:
2. Mix corn flour and water.
3. Cook on slow fire, stirring continuously, till transparent.
4. If required add few more tbsp water while cooking.
5. Mixture when cooked should be transparent and can be sticky.
6. Oil inside of press. Spoon in cooked mixture.
7. Hold press over a large bowl of icewater.
8. Press out spaghetti like sev into water.
9. Do not disturb by stirring.
10. Keep in refrigerator to chill till required.
11. Drain in colander before using.
12. For falooda seeds:
13. Soak cleaned seeds in 1/2 litre water for 30 minutes.
14. Drain in colander, chill in refrigerator till required. To proceed before serving:
15. Beat chilled milk with hand mixie till frothy.
16. Take number of glasses to be served.
17. Pour 2 tbsp of syrup at bottom.
18. Add 2 tbsp sev. Top with 1 tbsp seeds. Tilt glass a bit, pour milk to 3/4 level, carefully.
19. Do not disturb the base layers, while pouring.
20. Top with a scoop of vanilla icecream.
21. Serve with long handled thick shake spoons.
22. Variation:
23. Kesar Falooda: Use kesar syrup to make “kesar (saffron) falooda”. Top icecream with chopped almonds, cashew nuts and pistachios in kesar falooda.

Recipe courtesy of Sify Bawarchi