Ingredients:
Doodh (Milk) 1 litre
Tetrapack cream 200 ml
Cheeni (Sugar) ¼ Cup or to taste
Vanilla essence ¼ tsp
Corn flour 1 & ½ tbs (optional)
Pani (Water) ¼ Cup
Tukh malanga (basil seeds) 1 tbs or as required.
Assembling:
Lal sharbat as required
Corn flour ki seviyan (Corn flour vermicelli) Tukh malanga (Basil seeds)
Green jelly
Red jelly
Mix dry fruit
crushed Rabri (Thickened milk)
Vanilla ice cream
Directions:
In pot,add milk,tetrapack cream,sugar and vanilla essence,whisk well.
When comes to boil,dissolve corn flour in water and add in it,mix well and cook until milk is thickened.Rabri (thickened milk) is ready and let it cool.
In glass,add basil leaves and soak in water for 15-20 minutes.
Assembling:
In glass,add lal sharbat,corn flour vermicelli,basil seeds,green jelly,red jelly,mix dry fruits,rabri (thickened milk),vanilla ice cream,red jelly,green jelly,mix dry fruits and drizzle lal sharbat.
- Ice cream faluda is ready.
