Royal Mango Falooda

Royal Mango Falooda: A Detailed Recipe

This recipe aims to recreate the vibrant, layered Mango Falooda shown in the image, featuring rich mango flavors, refreshing basil seeds, soft vermicelli, and creamy ice cream.

Yields: 2-3 servings Prep time: 30 minutes (plus chilling time for mango puree and milk) Cook time: 15 minutes

Ingredients:

For the Mango Puree (Base):

• 2 large, ripe mangoes (e.g., Alphonso, Kesar, Sindhri), peeled, pitted, and roughly chopped
• 2-3 tablespoons granulated sugar (adjust to mango sweetness)
• 1/4 cup cold milk (full-fat for creaminess)
• Pinch of saffron strands (optional, for color and aroma)

For the Mango Chunks:

• 1 large, ripe mango, peeled and diced into 1/2-inch cubes

For the Rose Syrup Layer (Optional, for color like in image):

• 2-3 tablespoons rose syrup (store-bought, like Rooh Afza or similar)

For the Basil Seeds (Sabja/Tukmaria):

• 2 tablespoons basil seeds
• 1 cup water for soaking

For the Falooda Sev (Vermicelli):

• 1/4 cup cornstarch (cornflour)
• 1/2 cup cold water
• 1 tablespoon sugar
• 1 cup boiling water

For the Milk Mixture:

• 1 cup full-fat milk
• 2-3 tablespoons condensed milk (adjust to sweetness preference)
• 1/4 teaspoon cardamom powder (optional)

For Topping:

• 2 scoops vanilla ice cream
• 2 scoops mango ice cream
• 1 tablespoon chopped pistachios (for garnish)
• Few strands of saffron (for garnish, optional)

Equipment:

• Blender or food processor
• Small saucepan
• Large bowl
• Sieve or strainer
• Falooda press/sev maker (or a piping bag with a small round nozzle)
• Tall glasses for serving (like wine glasses as shown in image)

Instructions:

1. Prepare the Mango Puree: * In a blender, combine the chopped mangoes, granulated sugar, cold milk, and saffron (if using). * Blend until completely smooth and creamy. Taste and adjust sugar if needed. * Transfer the mango puree to a bowl, cover, and refrigerate for at least 30 minutes to chill thoroughly. This is crucial for a thick base.

2. Prepare the Mango Chunks: * Dice the remaining mango into neat 1/2-inch cubes. Keep them separate and chilled.

3. Prepare the Basil Seeds: * In a small bowl, combine the basil seeds with 1 cup of water. * Stir well and let them soak for at least 15-20 minutes, or until they swell up and become gelatinous. * Once soaked, drain any excess water using a fine-mesh sieve. Keep aside.

4. Prepare the Falooda Sev (Vermicelli): * In a small saucepan, combine the cornstarch, cold water, and sugar. Mix well until there are no lumps. * Place the saucepan over medium heat and stir continuously. * Slowly pour in the boiling water while whisking vigorously to prevent lumps. * Continue stirring constantly until the mixture thickens and becomes transparent, resembling a thick gel. This should take about 5-7 minutes. * Immediately transfer the hot mixture into a falooda press or a piping bag with a small round nozzle. * Prepare a large bowl of ice-cold water. * Carefully press the mixture directly into the ice-cold water, forming thin strands of sev. The cold water will set the sev immediately. * Let the sev sit in the cold water for a few minutes, then drain using a sieve. Keep aside.

5. Prepare the Milk Mixture: * In a bowl, whisk together the full-fat milk, condensed milk, and cardamom powder (if using). * Taste and adjust sweetness as desired. * Refrigerate until ready to assemble.

6. Assemble the Mango Falooda (Layer by Layer): * Take your tall serving glasses. * Layer 1 (Rose Syrup – Optional): Drizzle 1-2 tablespoons of rose syrup at the bottom of each glass, allowing it to coat the sides slightly as shown in the image. * Layer 2 (Basil Seeds): Add 2-3 tablespoons of soaked basil seeds over the rose syrup (or directly at the bottom if omitting rose syrup). * Layer 3 (Mango Puree): Carefully spoon a generous layer of the chilled mango puree over the basil seeds. * Layer 4 (Falooda Sev): Add a layer of the prepared falooda sev on top of the mango puree. * Layer 5 (Mango Chunks): Arrange a good portion of the diced mango chunks on top of the sev. * Layer 6 (Milk Mixture): Gently pour a few tablespoons of the chilled milk mixture over the mango chunks. * Repeat (Optional): If your glass is tall enough, you can repeat the layers of mango puree, sev, and mango chunks for a more substantial falooda. * Top generously: Finally, add a scoop of vanilla ice cream and a scoop of mango ice cream on top of each falooda. * Garnish: Sprinkle with chopped pistachios and a few strands of saffron (if using).

Tips for Success:

• Ripe Mangoes are Key: Use sweet, non-fibrous, and ripe mangoes for the best flavor and smooth puree.
• Chill Everything: Chilling all the components (mango puree, milk mixture, even the glasses) before assembly is crucial for a refreshing falooda.
• Adjust Sweetness: Taste and adjust the sugar/condensed milk according to your preference and the sweetness of your mangoes.
• Rose Syrup for Color: The vibrant red layer in the image is likely from rose syrup. You can omit it if you prefer a pure mango flavor profile.
• Homemade Sev: Making your own falooda sev is highly recommended for freshness and the right texture, though store-bought can be used in a pinch.
• Serve Immediately: Falooda is best enjoyed immediately after assembly to prevent the ice cream from melting too much and the sev from becoming too soft.

Enjoy your homemade Royal Mango Falooda!