Sunday, October 16, 2011

Kesar Falooda by Joshni Pereira


10 tall transparent glasses
1 ltr chilled unboiled pasteurised milk
¼ ltr thick cream
1 cup kesar/saffron syrup
½ ltr vanilla ice-cream
½ cup chopped almonds, pista and cashew nuts
2 tbsp falooda seeds (optional)

To make the falooda before serving:

Beat chilled milk with hand mixie till frothy. Add kesar/saffron syrup and thick cream along with nuts. Mix well, then place in the fridge for an hour.

Take number of glasses to be served and add the mixture and top with vanilla ice cream.

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