1 cup Falooda Sev
1/2 cup Rooafza
4 scoop Mango Ice cream
1/2 cup Mango pulp
1/4 cup Mango pieces
1 cup Cold Milk
2 tbsp Sabza/Basil seeds
For Falooda Sev
1/2 cup Corn flour
1 1/2 cup Water
2 tbsp Sugar
To make Falooda Sev
In a pan, add corn flour, water and sugar, Mix well to form a smooth, lump free mixture.
Turn on the heat and keep stirring the mixture continuously until it turns transparent, glossy and thick.
Transfer the mixture into a sev maker attached with small holes plate.
Press the hot corn flour mixture into a bowl filled with cold water and ice cubes.
Refrigerate the falooda sev immersed in cold water until use. There is no need to cook the falooda sev anymore. Strain the cold water before use.
To make Falooda
Soak Sabza/Basil seeds in water for 30 minutes.
In a tall serving glass, add 2 tsp Rooafza and then add 1 tbsp soaked Sabza seeds.
Now add a layer of Falooda Sev and add 2 tbsp of Mango pulp on top.
Then add mango pieces and half cup of chilled milk. This will come to 3/4 of the glass.
Now scoop Mango ice cream on top of milk.
Garnish with Mango pieces, tutty fruity and chopped nuts.