How to make Mango Falooda - SK Khazana -
A favourite with Mumbai connoisseurs – it is rich and simply delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Falooda noodles, Milk (दूध)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Mysore Pak Lauki ki Kheer - SK Khazana Til Gud Laddoo - SK Khazana Gujiya
Mango Falooda - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Mango Falooda - SK Khazana Recipe
Falooda noodles 100 grams
Milk 500 millilitres
Castor sugar 1/2 cup
Sabja soaked as required
Mango kulfi as required
Saffron water as required
Ripe mango peeled and cut into 1/2 inch cubes 1
Pedas 3-4
Mixed nuts to garnish
Tuti fruiti to garnish
Rose syrup for drizzling
Method
Step 1
Boil sufficient water in an electric kettle. Place falooda noodles in a bowl, pour the boiling water over them and set aside for 15-20 minutes.
Step 2
Pour milk into a deep non-stick pan, heat till it comes to a boil. Continue to simmer till it is reduced to half.
Step 3
Add castor sugar and mix well till the sugar dissolves completely. Take the pan off the heat, cool down to room temperature and refrigerate till completely chilled.
Step 4
Put a little falooda in each serving glass, top it with sabja, mango kulfi, chilled milk, a little saffron water, few ripe mango cubes and again some mango kulfi.
Step 5
Crumble pedas and put some in each glass. Top with a few mixed nuts, a few tuti fruiti and a few more mango cubes.
Step 6
Keep a spoon in each glass, drizzle some rose syrup on top and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
