One of the easiest chilled Indian desserts to make during the hot summer months when mangoes are plentiful is mango falooda. It is a dessert beverage that is chilled and has amazing flavor, texture, and color. Rose syrup, falooda sev, or thin vermicelli noodles, basil or tukmaria seeds, and chopped nuts are required for the authentic or traditional falooda, which originated in Persia. Use mango, paan, banana, pineapple, saffron, kesar, strawberry, mixed fruits, or chocolate to experiment with the flavors. It’s the mango season and I have a ton new mango puree that I am putting to use in chilled pastries like eggless mango pudding and mango sago pudding Indian desserts like mango sandesh and mango phirni.
Last week, I made mango falooda on a hot steamy day. This chilled dessert was like receiving manna from heaven. Mango faluda can be prepared in two ways. Fresh mango puree and reduced milk, or rabri, are used in one method, while mango jelly cubes and mango custard are used in the other. I’ve gone with the second option because I found it easier. I’m sharing the simple mango falooda recipe where everything is produced using scratch aside from mango frozen yogurt which is locally acquired. I also previously posted a recipe for homemade mango ice cream on my blog. Therefore, if you want to make the ice cream at home, follow that tried-and-true recipe.
mango faluda fixings
mango faluda fixings
Recipe of mango faluda is very simple to make without any preparation at home. The falooda fixings incorporate chilled improved diminished milk, falooda sev, blossomed basil or sabja seeds, improved mango puree, mango frozen yogurt and slashed nuts. I have previously presented how on make falooda sev or falooda vermicelli at home as well as the bona fide falooda recipe. You can also use falooda sev from the store. When I make falooda at home, I first soak the basil seeds and then bring the milk to a boil. I make and refrigerate falooda sev while the milk is simmering. After that, I make the mango puree with sugar, put it in the fridge, and chop the nuts. I carry the milk to room temperature by place it in a bowl of water prior to refrigerating it. Before placing the mango falooda in the falooda glasses, I also chill them. The whole planning work including refrigeration and layering the chilled mango faluda takes me almost an hour and a half.
Nothing to beat the kind of custom made mango falooda. In a glass, a mango dessert that is reviving, delicious, and comforting!