This is another recipe that my Indian friend introduced me to and I have altered it slightly. The great thing about this recipe is that you can put in whatever you like around the basic ingredients, and you can change the quantities and it will always work.
It is basically made like a trifle, by layering different things in a glass jar or dish, and it is absolutely delightful, and well worth the effort to make it!
Preparation Time: 45 minutes plus 30 minutes soaking
Cooking Time: 20 minutes
Serves: 7 large servings
Ingredients For the mango custard 1 mango or ½ cup puree (if you have too much, you can use it later
1½ cups milk
4 tbsp custard powder
2 - 3 tbsp coconut sugar
For the Falooda 1 large mango, cubed
½ cup Falooda Sev (available at Indian supermarkets)
3 tbsp Basil seeds (Sabja), soaked for 30 minutes (available at Indian Supermarkets)
6 macadamia nuts (or any other nuts)
Packet mango jelly
Saffron threads, for garnish (optional)
Ice cream for topping (optional)
Method For the mango custard
Put the milk in a saucepan and bring to the boil.
When it is almost boiling, mix the custard powder with a bit of milk to a smooth paste.
Take the milk off the flame, stir the custard powder again, and slowly add to the milk, stirring all the time.
Add sugar, and mix.
Allow it to cool slightly, and add the mango puree.
Mix well. It should be very thick at this stage as adding the mango will make it thinner - I actually had to re-boil it as it was too runny after adding mango puree, so I have increased the custard powder in the ingredients.
Pour into a bowl and chill in the fridge until needed.
I added a few small pieces of mango to the top
For the Falooda
Add water to the basil seeds which will turn white as they absorb the water.
Let them stand for 30 minutes and then put in the fridge until needed.
Make the jelly using slightly less water than you would normally, and put in the fridge till it is almost set.
Meanwhile puree the mango - I did this with a stick mixer, or you could use a blender.
When it is almost set, mix in some of the mango puree (about ¾ to 1 cup).
Meanwhile, put some tall dessert glasses into the fridge for about 30 minutes.
Boil some water, and add the Falooda Sev, and cook till it is done, as per packet instructions.
Pour cold water on to stop it cooking further, and strain thoroughly.
With scissors, cut it roughly into smaller pieces, and put in the fridge till ready to use.
To assemble the Falooda
In your cold glass dishes, add the mango jelly.
Then start to layer the rest of the ingredients by adding the mango custard, followed by some mango pieces (optional, as I had too much to fill the glasses anyway!).
Next add the chilled Falooda Sev, and the basil seeds.
Now a spoon of the mango puree, nuts and raisins (optional).
Continue layering like this until your glasses are full.
Ice cream is also an optional garnish, however I wanted to keep the calories down, so I did not serve with ice cream.
This dessert is not very sweet as it only has a bit of added sugar, and the Falooda Sev (Vermicilli) and the basil seeds, take a lot of sweetness away.