Mango Rabri Falooda
As I had mentioned in my earlier post on Mango rabri, I am back with a recipe of Mango rabri falooda. I have made falooda many times and home and honestly speaking, it is one of my favourite dessert. Still remember those falooda session way back in Mumbai. Love the falooda that I had eaten long long ago near Flora Fountain, Mumbai. Was really missing it in Chennai, till few years ago, until we discovered Haji Ali in Chennai which is now renamed as Bombaysthan. It is a favourite joint of we three. Love their sandwiches, hash brown, potato wedges too. All awesome.
One can buy the falooda sev directly from the store and use it in the recipe, but I love to make this at home. Super easy and fun to make. You can use cornflour or custard powder or even arrowroot powder can be used as an healthier option. Here, I have used a combination of arrowroot powder and custard powder. You can make it more tasty by adding home made mango icecream. I haven’t used any icecream as I am using my kal ka mango rabri.
As I am typing this, the time is 3 pm and after a heavy lunch of ghee rice (neiyychor) and chicken curry, hubby is relaxing solving crossword on one hand and watching India vs South Africa match on TV. Poor Neha! She has dozed off while watching TV, though she has been waiting to eat the falooda. Will wait for her to get up and then serve it to both of them. Have made 2 tall glasses for both of them. I am not too fond of mango flavour, so haven’t assembled it for me. I am sure I will get some from both of them, being real long glasses 🙂
Ingredients:
For the falooda sev:
- Arrowroot powder 1.5 tbsp
- Vanilla custard powder 1.5 tbsp
- Sugar 1-2 tbsp
- Water 1 cup
- Icewater 1 big bowl
- Mango pulp 1 cup
- Mango Rabri 1/2 cup or more
- Sabja seeds 1 tbsp
- Vanilla milk 2 cups
- Mango pieces as required
- Grated dry fruits
- Mango/Vanilla icecream (optional)
Method:
To make the falooda sev:
- Mix the arrowroot powder, custard powder and sugar and add water to it. Make a lump free smooth paste.
- Take a sev press and grease it and keep it ready.
- Take ice water in a big bowl and keep aside.
- Pour the mixture in a saucepan and stir it till you get a transparent dough like mixture. This will take around 4-5 minutes.
- Remove from fire and transfer it into the sev press and immediately press the sev into the bowl of ice cold water. Do not disturb it for 20-25 minutes.
- Drain the sev from the ice water and keep it in an airtight container. You can store it in the refrigerator for 3-4 days.
How to assemble the falooda:
- Soak the sabja seeds in 1/2 cup water and keep aside till it blooms fully.
- Keep the mango pulp (pulse some mango pieces with some sugar in a mixer till you get a smooth paste), few pieces of cut mangoes, finely chopped dry fruits, mango rabri, cold sweet milk (I have used milk mixed with vanilla powder), bloomed sabja ready.
- Take a tall glass and add a spoon of sabja seeds to it. Top it with a layer of sev, then rabri, then cut mango pieces. Add the vanilla milk to the glass very slowly so that the layers are not disturbed. Repeat the layers or do any combinations depending on availability of ingredients or your choice.
- Add some finely chopped dry fruits on top and finally sprinkle some mango pieces. You can even add a scoop of mango or vanilla icecream too. Mango jelly can also be added to make it more tasty and flavourful.
- Serve it chilled and enjoy your sunday late afternoon.
