Tuesday, 10 October 2017

Mango falooda with kesar rabri mousse

Hello every one !!Feels like it's been ages since I last updated the blog.With a three month long summer vacation to the school we decided to spend quality time with family(ies) back home.And that was a good decision to escape from the horrendous heat wave experienced here.After being welcomed to a war prone home(looked from every angle as if it was affected)and a home sick mind lingering with the very thoughts of my parents and the chaos of the city,this calmness is just hounding me.I decided to just go with the flow and give my self and my body the time to heal.Did I miss the blog? To the core!!! Not only did I miss blogging but the "me time" that I get to channelise my creativity through my lens. 





And now that I am back into my shoes I am here with a easy peasy dessert which is a breeze to put up.Mango falooda with kesar rabri mousse is an absolute crowd pleaser.With the goodness of mangoes and fibre rich basil seeds this one tops up the list of desserts. Falooda is a layered Indian dessert which has its roots as far as Iran .Generally it is served on a bed of falooda sev (vermicelli) with generous amount of rabri(thickened milk) and topped with kulfi or vanilla ice cream .


The October heat is for real and we are still experiencing 40-45 c day temperature,which is the saddest part.Well, mangoes are off season in many parts including India.Fresh mangoes could easily substituted with tin mangoes.We are lucky to find some Thai and Australian mangoes in the market and are very pulpy and juicy.Do make an extra batch of this luscious dessert because I am sure there will be a request for a second serving.


Recipe for Mango falooda with kesar rabri mousse

Preparation time :15 minutes
cooking time for rabri;30 minutes
serves:4



Ingredients

  • 1 large size mango
  • 2 tablespoon-basil seeds/sabza seeds/tukmariam
  • 1/2 cup-Falooda sev/rice noodles(thin)
  • 4 tablespoon-roohafza /rose syrup 
  • 500ml- full cream milk
  • 1 1/2 tablespoon -sugar
  • 10 -saffron stands
  • 125 ml-whipping cream
  • 1 teaspoon sugar
  • pomegranate seeds for garnish


Instructions


1.To a sauce pan add milk and bring it to boil .

2. Once the milk is boiled simmer the flame to lowest and stir it frequently .

3.Once the milk is reduced to 3/4 add sugar and saffron to it .

4. Stirring it frequently and scrapping the sides reduce the milk to half.

5. Transfer it to a bowl,cover it  and refrigerate it to cool completely.

6.Take whipping cream in a bowl and whip it to stiff peaks by adding sugar.

7.Slowly fold in the cold rabri in whipping cream and refrigerate for 20 minutes in freezer.

8.Take four glasses and layer it with falooda sev,rose syrup,mangoes,basil seeds,rabri mousse.

9.Do it until the glass is full .Garnish with pomegranate seeds.

10. Serve it chilled!!



2 comments:

  1. That is an amazing falooda and the idea of the mousse is amazing too.. good to see you back after taking a long break... and this is definitely a lovely start!

    ReplyDelete
  2. Welcome back with a lovely falooda

    ReplyDelete

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