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This gorgeous chilled delight is actually more of a dessert than a drink and you will probably need a spoon to finish it after you are done with the drinking part. There are so many components that go in the making of falooda yet it is pretty simple to assemble once you have all your ingredients ready. While it is believed to originate from Persia, falooda is now well known throughout the Asian subcontinent under different names. In Mauritius we enjoy it as alouda, a flavoured milk drink with toukmaria/basil seeds and la mousse/jelly.  In addition to these, our refreshing strawberry falooda recipe from Sailu’s Food, is further enriched with chopped fresh fruit and falooda sev, topped with a scoop of boysenberry ice cream but you can try mango if berries are quite not your thing.

STRAWBERRY FALOODA

Ingredients:

2 cups full fat milk

1/2 cup strawberry jelly

5 tablespoons rose syrup

1 teaspoon basil seeds

1/2 cup falooda sev

5 pistachios, sliced

5 almonds, sliced

4 scoops vanilla ice cream

Candied cherries, for garnish

Method:

  • Bring milk to boil in a heavy based pan and simmer till it reduces to 1 1/2 cups. Remove from heat.
  • Bring to room temperature. Add 1 1/2 to 2 tablespoons rose syrup to the milk, mix it well and chill.

  • Make jelly as per packet instructions. Cool and refrigerate, then cut it into small cubes and set aside.
  • Make falooda sev as per the instructions on the packet. Place in cold water and refrigerate until use.

  • Falooda sev can be replaced with wheat vermicelli. Cook vermicelli in water, drain and use as for sev.
  • Soak the basil seeds in about 1/3 cup water for 20 to 30 minutes and allow them to bloom. Set aside.

  • Chill serving glasses in the fridge for half an hour. To assemble falooda, take the chilled serving glass.
  • Add one generous tablespoon of rose syrup to each glass, then add 2 tablespoons of the jelly cubes.

  • You may add fresh chopped fruit of your choice like mango or berries after layering with jelly cubes.
  • Add 2 heaped tablespoon of bloomed basil seeds over jelly and layer it with 1/4 cup of falooda sev.

  • Slowly pour chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.
  • Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately. Serves 4-5.

Strawberry Falooda

From the number of times I have been posting mango flavored cakes and desserts this summer, it must be plainly obvious that they are by far my favorite seasonal fruit. Well, come on, who can resist a chilled mango lassi in this heat? The balance between the sweetness of overripe mangoes and the tangy flavour of freshly made yogurt is what gives this Indian beverage it uniqueness. A pinch of crushed cardamom is all you need to add to this childishly simple recipe from SimplyRecipes before serving. Though it mentions two servings, I think that you should double the recipe to be on the safe side; a single glass might not be enough for foodies like me.

MANGO LASSI

Ingredients:

1 cup homemade yogurt

1/2 cup full cream milk

1 cup very ripe mango, diced

1 tablespoon mango syrup

3 teaspoons honey or sugar

A dash of ground cardamom

Crushed ice cubes, to serve

Method

  • Put mango, yogurt, milk, sugar, syrup and cardamom into blender, blend for 2 minutes.

  • If you want a milkshake-like consistency, blend in crushed ice or serve it over ice cubes.

  • Sprinkle with a pinch of ground cardamom before serving. Makes 2 cups of mango lassi.

  • Lassi can made ahead and kept refrigerated for up to 24 hours but are best served fresh.

Mango Lassi

I believe this to be my greatest discovery this summer. While I cannot honestly fathom how I did without this heavenly mango drink for so many years, I have a good mind to catch up on what I’ve been missing and I strongly urge you to do the same if you have not already done so. Mango mastani is a thick blend of fresh mango puree, chilled milk and vanilla ice cream topped with nuts, tutti fruit and candied cherries. I do not think that the term ‘milkshake’ really does it any justice to the mango mastani, which originates from Pune, Maharashtra in honor of the beautiful queen Mastani, wife of Maratha Peshwa Bajirao I. The love story of these ill-fated lovers has been over the years retold through novels, Tv series and movies, the most famous being Sanjay Leela Bhansali’s Bajirao Mastani, released in 2015. The recipe for this refreshing royal beverage, from Cook with Manali, has been tweaked to include mango sorbet as I was running short of vanilla ice cream and it serves to enhance the mango flavor, which can only be a good thing here.

MANGO MASTANI

Ingredients:

2 large ripe mangoes

1 cup whole milk, chilled

1/2 cup whipping cream

5-6 ice cubes, crushed or whole

2 tablespoons sugar, to taste

1/4 teaspoon cardamom powder

4 scoops vanilla ice cream

2 tablespoons chopped pistachios

2 tablespoons tutti frutti

2 glazed cherries

Few mango pieces

Method:

  • Peel the mangoes and remove all the pulp. Blend all the ingredients till smooth.

  • Pour into serving glasses, fill the glasses 3/4th leaving some space for ice cream.

  • Add 2 scoops of vanilla ice cream to each glass. Garnish with the chopped nuts.

  • Top with tutti frutti, mango and cherries. Serve immediately. Makes 2 servings.

Mango Mastani

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