YOGHURT FALOODA JARS

Name: YOGHURT FALOODA JARS
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 tbsp Sabja seeds (basil, seeds, tukmaria); 1 tbsp powdered sugar; 2 tbsp Falooda sev or vermicilli; ¼ cup rose syrup; ¼ Cup strawberry flavoured Jelly cubes; 2 Cups Curd; 1 Scoop Vanilla Icecream; 2 tbsp Chopped Dry fruits (Almonds, Pistachios, cashew nuts)

This is an all time classic, irresistible fusion dessert. We have turned the ordinary falooda into Yoghurt Falooda and you will be shocked at how good it taste! With Raksha Bandhan around, Who doesn’t love a good wholesome falooda ? This is a much better version of it which includes yoghurt and ice cream as the base instead of milk! Traditionally it is made by mixing rose syrup, vermicelli, basil seeds (sabja) with milk, ice cream and nuts! Curd adds to that hint of sour and tangy flavour to it and taste absolutely delicious! Do try it and wow your guests!

Preparation Time
10 minutes

Soaking Time /
Refrigeration Time
1 hour

Cooking Time
10 minutes

Makes
Serves 8

INGREDIENTS

1 tbsp Sabja seeds (basil, seeds, tukmaria)

1 tbsp powdered sugar

2 tbsp Falooda sev or vermicilli

¼ cup rose syrup

¼ Cup strawberry flavoured Jelly cubes

2 Cups Curd

1 Scoop Vanilla Icecream

2 tbsp Chopped Dry fruits (Almonds, Pistachios, cashew nuts)

For garnish

Rose syrup

Vanilla Ice cream

Chopped Dry fruits (Almonds, Pistachios, cashew nuts)

METHOD

For the basil seeds

Soak Sabja seeds in 1 cup Water for 30-45 minutes until the seeds fluff up.

For the falooda sev

In a pan, boil falooda sev in ½ Cup water until soft.
Sieve them. Add cold water over the sev. Remove the sev from the cold water.

For the Yoghurt mixture

Hang the curd for 45 minutes in a muslin cloth and remove the excess water.
To the strained yoghurt, add powdered sugar , 1 scoop of vanilla ice cream. Mix well.

How to proceed

In a glass jar, pour in the yoghurt mixture.

Top up with rose syrup, followed by soaked sabja seeds.

Add in the falooda sev on top, followed by the jelly pieces.

Top up with vanilla ice cream.

Garnish with rose syrup, dry fruits .

Repeat with the other glass jars.

Serve cold