Ingredients
**For Thickened Milk:**
– 3.5 cups whole or full-fat milk
– 3 tablespoons sugar (or to taste)
– 2 tablespoons chopped nuts (almonds, pistachios, etc.)
– 1 cup mango puree (made from 2 large mangoes)
**For Falooda Noodles:**
– 1 cup corn flour
– 2.5 cups water
– Ice cubes (for setting the noodles)
**For Soaked Basil Seeds:**
– 2 tablespoons sweet basil seeds
– Water (as required)
**For Assembling:**
– 1 cup chopped mangoes (from 2 large mangoes)
– 1 cup mango puree
– 3 tablespoons chopped nuts (for garnish)
– 2 tablespoons tutti frutti
– 3-4 large scoops of vanilla ice cream or rose ice cream
– 1/3 cup rose syrup
– Chopped nuts and fruits (for garnish)
### Instructions
**1. Make Thickened Milk:**
– Heat the milk in a pan over medium heat. Bring it to a boil, then reduce the heat and let it simmer for about 7-8 minutes, stirring occasionally to prevent sticking.
– Add sugar and chopped nuts, and cook for an additional 2 minutes. Remove from heat and let it cool to room temperature before chilling in the refrigerator for 1 hour.
**2. Prepare Falooda Noodles:**
– In a large bowl, whisk together corn flour and 1 cup of water to create a lump-free mixture. Gradually add the remaining water and mix well.
– Transfer the mixture to a non-stick pan and cook over medium to low heat, stirring continuously for 4-5 minutes until it becomes pasty and translucent.
– Use a namkeen maker or a piping bag to pipe the mixture into ice-cold water, forming falooda noodles. Let them rest in the chilled water for about 30 minutes.
**3. Soak Basil Seeds:**
– In a mixing bowl, add the basil seeds and enough water to cover them. Allow them to soak for about 10 minutes until they swell and soften. Set aside.
**4. Make Mango Rabri:**
– Blend the mangoes to create a smooth puree. Reserve 1 cup for serving and mix the remainder into the chilled thickened milk (rabri). Stir well and chill for an additional 2 hours.
**5. Assemble Mango Falooda:**
