A Beginners Guide to Making Mango Falooda

Mango falooda recipe, an easy, delicious and chilled layered dessert drink made with mango puree, falooda noodles, basil seeds, mango ice cream and nuts

The mango falooda recipe is one of the easiest chilled Indian desserts to prepare during the hot summer season, when mangoes are available in abundance. It is a chilled dessert drink with an incredible flavor, texture and color. Authentic or traditional falooda which has its origins in Persia requires the use of rose syrup, falooda sev or thin vermicelli noodles, basil or tukmaria seeds and chopped nuts. You can play with the flavors by using mango, paan, banana, pineapple, saffron or kesar, strawberry, mixed fruits or chocolate. It’s mango season and I have a lot of fresh mango puree that I use in chilled desserts like mango pudding without eggs and Indian mango sago pudding sweets like mango sandesh and mango phirni.

Last week I made mango falooda on a sweltering hot day. Enjoying this frozen dessert was like manna from heaven. There are two methods to prepare mango faluda. One method involves the use of mango jelly cubes and mango pastry cream while the other method involves the use of fresh mango puree and reduced or ripened milk. I followed the latter method which I found simpler. I am sharing the easy mango falooda recipe where everything is made from scratch except the mango ice cream which is store-bought. I also blogged a recipe for homemade mango ice cream earlier. So, if you are thinking of preparing the ice cream at home, follow this must-have recipe.

Mango faluda recipe is extremely easy to make from scratch at home. The ingredients of falooda include refrigerated sweetened reduced milk, falooda sev, flowering basil or sabja seeds, sweet mango puree, mango ice cream and chopped nuts. I have already posted how to make falooda sev or falooda vermicelli at home as well as the authentic falooda recipe. You can also use store-bought falooda sev. The process I follow to make falooda at home consists of first soaking the basil seeds and then boiling the milk. While the milk is simmering, I prepare the falooda sev and refrigerate it. Then I prepare the sweet mango puree, refrigerate it and chop the nuts. I bring the milk to room temperature by placing it in a bowl of water before refrigerating it. I also refrigerate the glasses of falooda before superimposing the mango falooda on them. The whole preparation work, including the refrigeration and layering of the chilled mango faluda, takes me almost 90 minutes.

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