Mango Falooda

Summer brings mangoes to the market, though not in the usual abundance this year. Mango desserts and coolers provide great relief from the summer heat. Let us make mango falooda for a change!

Ingredients: 

Full cream milk - 250 ml, boiled, cooled

Vermicelli, thin variety or Falooda sev - 2 tablespoons, boiled, drained

Sugar - 2 tablespoons

Sabja seeds - 2 teaspoons*

Almond, pistachio - 3 each, sliced

Ripe mango - 1 no, large, cut into cubes**

Custard powder - preferably mango flavor, 1 tablespoon*** 

Honey - 2 tablespoons

* Sabja seeds also known as sweet basil seeds, puff up and become translucent when soaked.  

** I have used Banganapally mango; however, you can use any variety.

*** Vanilla flavored custard powder may be used instead of mango flavored custard powder.

Method:

• Take 2 teaspoons of sabja seeds in a tea strainer and wash in running water. Transfer to a bowl. Add 100 ml of lukewarm water and allow it to soak for 20-30 minutes. These seeds puff up to approximately three times the volume of dry seeds. Soaked sabja seeds have a translucent grey outer layer with a black center. Drain excess water before using the puffed up seeds.
• Mix custard powder and 4 teaspoons of sugar in milk without forming lumps. Heat on low flame, stirring continuously till the mixture thickens. Remove from the fire and allow it to cool. Then refrigerate for 30 minutes.
• Keep half a cup of cut mango aside. Add 2 teaspoons of sugar to the remaining mango pieces and blend to form a smooth puree using hand blender or mixer-grinder. 
• You need two tall glasses. In one of the glasses, first add ¼ of puffed up sabja seeds. Top it with half the quantity of boiled vermicelli/falooda sev and 1 tablespoon of honey. Now add ¼ of mango puree. Gently pour ¼ of chilled custard. Now add ¼ of puffed up sabja seeds, followed by ¼ of mango puree and finally, ¼ of chilled custard. Top it with half the quantity of cut mango pieces and garnish with sliced nuts. Repeat the process and fill the remaining glass. Serve chilled.

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