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FALOODA
MILK ICE
A
north Indian recipe, that originated at the
time of the Mughals.
| INGREDIENT
:
Arrowroot
- 80 gm.
Water - 960
ml.
Sugar syrup
- 240 ml.
Red colouring -
a drops.
Vetivier essence
-2drops.
Milk - 480
ml.
Kulfi -4
nos.(Indian ice cream)
Basil seeds
- 10 gm.
(soaked in water)
Mixed nuts
- 16 gm.
(almonds, cashewnuts, pistachio)
|
METHOD
:
Mix
arrowroot with water and strain. Heat
on fire and continue stirring till thick.
Immediately pour into a falooda or spaghetti
maker and press out the falooda in ice
cold water. Keep aside.
Mix vetivier essence and red colouring
with sugar syrup. In a glass bowl or tumbler,
pour a little sugar syrup and the basil
seeds. Add milk and falooda. Top with
kulfi cone (or preferred ice cream) and
decorate with dry cherries and nuts.
Time taken --
1 hr.
Serves -- 4.
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