Mango falooda
Preparation time : 2 hours
Cooking time : 10 minutes
Serves : 2 to 3 members
Description:
Every month we have a kitty get together here at my place where it’s hosted in different restaurant’s. We ladies , chit chat , have fun and get to be our own selves in the kitty. All our diets are sure thrown into the bin and we hog like gluttons. Once on one such kitty , we all had a mango falooda and the entire gang went bonkers over them. I did save it to my must try Recipe list in mind. At home , the third batch of ripe mangoes arrive from our orchid. With a lot of distribution done to family and friends this time I wanted to make good use of the last third batch in hand. The mango falooda kindled me saying ” hello , I am being saved in your mind for long. Let me out and give a try “. I went through a lot of recipes in the world wide net and came up with one that I thought might be apt for me. Gave it a try and my , my it was so divine oozing with deliciousness. The different layers of flavours and textures is what excites you with a mouth full. Once in a while it’s good to treat yourself as life is to be enjoyed in a thankful way for natures abundance of its sweet ripe mangoes.
Ingredients for the seviyan(vermeil)
Ingredients | Quantity |
|---|---|
| Cornflour | 1/2 cup |
| Water | 1 and 1/2cups |
| Salt | a pinch |
| Sugar | 2 teaspoons |
| Yellow food colouring | a pinch |
| Ice water | 1 bottle |
| Ice cubes | 1 tray |
| Oil | to grease |
Method for seviyan
- Dilute the cornflour in water making sure no lumps are formed. Add in salt , sugar and yellow food colour. Mix well.
- Heat this cornflour mix in medium heat continuously stirring all the way to get a gooey mass of no lump sticky mix.
- Grease an iddiappam press with oil. Add the gooey cornflour mix when hot and press the mix into a bowl of ice water mixed with ice cubes. You get thin yellow strands of vermicelli. Keep them in the refrigerator with the bowl of ice water until needed to be used.
Notes
- This seviyan can be saved in the refrigerator for three days in ice water and used.
Other ingredients
Ingredients | Quantity |
|---|---|
| Basil seeds | 4 tablespoons |
| Almond gum | 1 teaspoon |
| Ripe Mangoes | 4 |
| Milk | 1 and a 1/2 cups |
| Sugar | to taste |
| Mango jelly | 1 /2 packet |
Method
- Soak basil seeds and almond gum separately in a bowl of water for one hour to bloom .
- Prepare Mango jelly according to packet instructions and let it set in the freezer.
- peel and chop two ripe mangoes Into tiny squares and keep aside. Peel , chop and purée the remaining two ripe mangoes with sugar to taste with out adding water. Keep aside the mango purée.
- Heat the milk and reduce it to half its amount. Cool completely. Add sugar to taste and mix to dissolve. Keep aside.
How to serve
- Chill two tall glasses for five minutes in a freezer.
- Add 2 tablespoons of soaked basil seeds to the bottom. Top with 3 tablespoons of mango purée gently.
- Add 1 tablespoon of soaked almond gum over the mango purée. Pour 1/2 of the milk gently making sure the layers do not get disturbed.
- Top with half of the chopped ripe mango pieces.
- squeeze out the ice water from the seviyan. Add 1 tablespoon into the milk gently.
- Top with cut jelly mango cubes. Garnish with basil seeds and a spring of mint. Chill and serve when needed.
