About The Recipe:

Mango Rose Falooda - Summer Special - Made with homemade rose syrup, mango kulfi, falooda vermicelli, mango and sabja seeds. Already I posted homemade rose syrup and mango kulfi. Links are http://www.kalaiscookingrecipes.com/2018/05/paneer-rose-petals-rose-syrup-rose-milk.html and http://www.kalaiscookingrecipes.com/2018/05/mango-chocolate-kulfi-mambalam-kulfi.html. Its very simple to make. Now lets see how to make homemade falooda vermiceli amd mango rose falooda with step by step instructions, images and video.

YouTube- Mango Rose Falooda

Recipe : Mango Rose Falooda Recipe | Mango And Rose Syrup Falooda | Summer Special Prep Time: 20 minutes Cook time: 10 minutes Recipe Cuisine: Indian Recipe Category: Dessert

Ingredients :

Cornflour - 1\2 cup

Water - 1 cup

Sabja Seeds - 1 tbsp

Homemade Paneer Rose Syrup - as required

Milk - as required (boiled and cooled)

Mango Puree - as required

Homemade Mango Kulfi - as required

Almonds | Badam - roughly chopped

Grated White Chocolate - as required

Mango - chopped - as required

Method :

To make the falooda vermicelli, mix the cornflour and water in a pan. Then heat the pan, cook over medium flame, by stirring frequently in a thick paste consistency. Fill the idiyappam maker and pipe into the ice cold water. Drain the water and the vermicelli is ready.

Soak the sabja seeds with half cup of water for ten minutes and keep aside.

To assemble the mango rose falooda, Take a tall glass, first add some soaked sabja, then layer some prepared vermicelli, rose syrup, milk, mango puree, mango kulfi, badam, chocolate and chopped mango one by one. Serve immediately.

Notes: For vermicelli, make thick paste consistency, by stirring continuously to avoid lumps. Instead of homemade vermicelli, we can also use normal noodles or semiya.

Step By Step Images:

To make the falooda vermicelli, mix the cornflour and water in a pan. Then heat the pan, cook over medium flame, by stirring frequently in a thick paste consistency.

Fill the idiyappam maker and pipe into the ice cold water. Drain the water and the vermicelli is ready.

Soak the sabja seeds with half cup of water for ten minutes and keep aside.

To assemble the mango rose falooda, Take a tall glass, first add some soaked sabja, then layer some prepared vermicelli.

Then some rose syrup and milk.

Then mango puree and mango kulfi.

Then roughly chopped badam, grated white chocolate and chopped mango. Serve immediately.

Serving Suggestion: Serve with mixed fruits. Page: Collection Of Payasam | Juices. Variation: Similarly can also try with strawberries. If you like this recipe: You will like this tri-colour falooda recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais