175. Ramayana’s falooda


175. Ramayana’s falooda
2-3 drops of ghee
▢½ cup Suji vermicelli
▢2 cup milk
▢¼ tsp kesar / saffron
▢½ tsp custard powder (vanilla flavour)
▢½ cup milk
▢2 tbsp pomegranate
▢5 grapes (chopped)
▢2 tbsp mango (chopped)
▢2 tbsp apple (chopped)
▢2 tbsp nuts (chopped)
▢½ sp chia seeds

firstly, in a pan heat ghee and roast vermicelli.
roast on low flame until the semiya turns golden brown. keep aside.
in a large kadai, heat milk and ¼ tsp kesar.
stir well and get the milk to a boil.
add in roasted semiya and give a good mix.
boil for 7 minutes or until semiya gets cooked completely.
in a small bowl take custard powder and ½ cup milk.
mix well making sure there are no lumps.
pour in custard slurry and stir continuously.
cook until the milk thickens and turns creamy.
transfer the custard semiya into a large bowl.
cool completely, and refrigerated for 2 hours.
for serving, take a tall glass, and add ½ sp chia seeds. to prepare chia seeds, soak chia seeds in enough water for 15 minutes or until it swells.
add chilled vermicelli custard.
now top with 2 tbsp pomegranate, 5 grapes, 2 tbsp mango and 2 tbsp apple.
further, pour in ¼ cup chilled vermicelli custard.
top with some nuts and enjoy vermicelli Falooda.

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