Simple, practical, and full of everyday flavour, mango falooda recipe | mango faluda ice cream recipe is a vegetarian Indian beverages made with basil seeds / sabja seeds / tukmaria seeds, water, and falooda sev / vermicelli in about 70 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 60 minutes
- Cook time: 10 minutes
- Total time: 70 minutes
- Yield: 2 Servings
- Category: beverages
- Cuisine: Indian
Ingredients
for sabja seeds:
- 2 tsp basil seeds / sabja seeds / tukmaria seeds
- 1 cup water
for falooda sev:
- ½ cup falooda sev / vermicelli
- 1 cup water
for chilled milk:
- 1½ cup full cream milk
- 1 tsp sugar
for mango falooda:
- 4 tbsp mango pieces
- 2 tsp rose syrup
- 4 tbsp mango jelly (optional)
- ½ cup mango pulp
- 2 scoop mango ice cream
- 2 tsp cashews (pistachios, almonds - chopped)
- 3 tsp tutti frutti
Method
falooda sev recipe:
- firstly, boil a cup of water.
- then add faluda sev and switch off the flame.
sabja seeds recipe:
- in a small cup, take 2 tsp of sabja seeds.
- next, add 1 cup of water and keep aside for 30 minutes.
- sabja seeds will swell absorbing water.
falooda preparation recipe:
- firstly, in a tall glass add 2 tbsp of soaked sabja seeds.
- further add cooked falooda sev and set with the help of spoon.
- also add chopped mango pieces.
- add rose syrup. adding rose syrup is optional, however adds more flavour.
- additionally add jelly of mango flavour and level it up.
- also add mango pulp or mango puree.
- then add chilled milk. add as required.
- now slowly place the mango scoop ice-cream.
- and garnish with chopped nuts and tutti frutti.
- finally, serve mango falooda immediately else the ice cream will melt.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
