Falooda - SK Khazana

Ingredients list for Falooda - SK Khazana

• 100 grams Falooda vermicelli
• 2 1/2 cups Milk
• 1/2 cup Castor sugar (caster sugar)
• 2 packets Strawberry jelly crystal powder
• as required Ice cubes
• 2 tablespoons Sabza / takmaria soaked
• 4 tablespoons Rose syrup
• Vanilla ice cream scoops as required
• as required Cashewnuts broken
• as required Raisins

Method

1. Heat milk in a non-stick pan, add castor sugar, mix and cook till the mixture boils and sugar melts. Transfer into a bowl and let it cool down.
2. To prepare jelly, heat some water in another non-stick pan and bring to boil. Remove from heat, add jelly crystal powder and mix well till the mixture dissolves. Pour into a barfi tray, cool down to room temperature and refrigerate till set.
3. Heat some water in another non-stick pan. Add falooda vermicelli and cook till it softens. Transfer into another bowl, add a few ice cubes and some water so that it cools down immediately.
4. Cut the set jelly into small pieces.
5. To prepare one portion take a mason jar, put some jelly pieces, 1 tablespoon sabza, 1 tablespoon rose syrup, some drained falooda vermicelli, 3 scoops of vanilla ice cream, pour some sweetened milk, some cashew nuts, some raisins, another scoop of vanilla ice cream and drizzle ½ tablespoon rose syrup on top. Make more portions similarly.
6. Serve immediately.