Monday, 20 June 2016

CREAMY FALOODA MILKSHAKE BY SHANAAZ PARKER

CREAMY FALOODA MILKSHAKE WITH ALMONDS
BY SHANAAZ PARKER PICK N PAY GOOD FOOD STUDIO
100ml Rose syrup
2 litres milk, chilled
1can evaporated Milk
30ml sabja seeds, soaked in water
60ml ground almonds
250ml ice cream
60ml flaked almonds
rose syrup for drizzling
Falooda jelly
30ml agar agar powder (china grass powder)
125ml boiling water
2ml rose water
15ml rose syrup

• . Sprinkle the agar agar powder on boiling water and stir until dissolved.
• . Add the rose water and syrup and stir well.
• . Leave to set like jelly in fridge.
• . Grate finely and keep aside.
For a layered falooda look
• . Divide the grated falooda jelly between 10 tall glasses.
• . Divide the rose syrup equally and pour over jelly.
• . Mix together the milk, evaporated milk, sabja seeds and ground almonds.
• . Pour onto the falooda jelly.
• . Scoopthe ice cream on top of the milk and sprinkle with flaked almonds.
• . Drizzle with the rose syrup.
• . Serve with a tall spoon, allowing guests to stir falooda themselves.
• . Refrigerate the extra glasses of falooda –ready for guests and family who are coming from mosque.
Top with ice-cream just before serving.
Note:
Sabja seeds and agar agar is obtainable from a Indian Spice Shop

No comments:

Post a Comment