Ingredients

• 10 tall transparent falooda glasses (narrow at base, wider at rim ie. conical)
• 1 liter - chilled un-boiled pasteurized milk
• 1 cup - rose syrup
• 1/2 liter - vanilla ice cream
• 1 tbsp - falooda seeds
• For falooda sev:
• Sev press with medium-fine holed plate
• 1 cup - corn flour
• 2 cups - water
• plenty of ice-cold water

How to Make Falooda

• For sev:
• Mix corn flour and water.
• Cook on slow fire, stirring continuously, till transparent.
• If required add few more tbsp water while cooking.
• Mixture when cooked should be transparent and can be sticky.
• Oil inside of press. Spoon in cooked mixture.
• Hold press over a large bowl of icewater.
• Press out spaghetti like sev into water.
• Do not disturb by stirring.
• Keep in refrigerator to chill till required.
• Drain in colander before using.
• For falooda seeds:
• Soak cleaned seeds in 1/2 litre water for 30 minutes.
• Drain in colander, chill in refrigerator till required. To proceed before serving:
• Beat chilled milk with hand mixie till frothy.
• Take number of glasses to be served.
• Pour 2 tbsp of syrup at bottom.
• Add 2 tbsp sev. Top with 1 tbsp seeds. Tilt glass a bit, pour milk to 3/4 level, carefully.
• Do not disturb the base layers, while pouring.
• Top with a scoop of vanilla icecream.
• Serve with long handled thick shake spoons.
• Variation:
• Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda". Top icecream with chopped almonds, cashew nuts and pistachios in kesar falooda.