by Tarla Dalal
Added to 130 cookbooks
This recipe has been viewed 62387 times
This summer - time favourite is almost a meal. Serve it at high tea or after "bhel puri'.
- Soak the falooda seeds in 4 teacups of water and leave for at least 2 hours.
- Mix the cornflour very well in 450 ml. ( 15 fl. Oz. ) of water.
- Put to boil on a slow flame. Go on stirring and cooking until the mixture becomes transparent.
- Put the mixture in a "sev' press and by hand through the sieve into a vessel which is filled with ice-cold water and with ice cubes. This falooda "sev" must be preserved in water.
- Put 3 teaspoons of rose syrup 1 tablespoon of soaked falooda seeds and 1 tablespoon of falooda "sev" in each glass. Fill the glass uotp three - quarters and top with a scoop of vanilla ice-cream.
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