Alphonso Mango Falooda
This Alphonso Mango Falooda layers our Ratnagiri Alphonso Aam Ras with chilled milk, falooda sev, soaked sabja seeds, rose syrup, fresh mango and a scoop of mango ice cream. The result is creamy, fruity and refreshing with the contrasting textures that make falooda such a distinctive dessert-drink.
Ingredients:
- 400g Aazol’s Ratnagiri Alphonso Aam Ras: Pure Unsweetened Mango Pulp, chilled
- 500g whole milk, well chilled
- 60g dry falooda sev
- 20g sabja (basil) seeds
- 40ml rose syrup
- 200g mango ice cream
- 160g fresh mango, cut into small cubes
- 10g pistachios, chopped
- 10g almonds, slivered
- Cold water for soaking the sabja seeds and cooking/rinsing the falooda sev
- Optional garnish: a few saffron strands
Instructions:
1. Place the sabja seeds in a bowl with plenty of cold water. Soak for 15 minutes, or until each seed develops a translucent gel coating. Drain through a fine sieve and set aside.
2. Cook the falooda sev according to the pack instructions, usually for 3–5 minutes in simmering water. Drain immediately, rinse under cold water and leave to cool completely so the strands remain separate.
3. Whisk 300g of Aazol’s Ratnagiri Alphonso Aam Ras with the chilled whole milk until smooth and evenly coloured. Keep the remaining 100g Aam Ras aside for layering.
4. Divide the rose syrup between four tall glasses. Add the drained sabja seeds, followed by the cooled falooda sev, distributing each ingredient evenly between the glasses.
5. Spoon the reserved Aam Ras over the sev, then add most of the fresh mango cubes. Slowly pour the mango-milk mixture into each glass so the layers remain visible.
6. Top each falooda with a 50g scoop of mango ice cream. Finish with the remaining fresh mango, pistachios and almonds.
7. Add the optional saffron strands if desired and serve immediately with a long spoon so the layers can be mixed while eating.
Enjoy this chilled Alphonso Mango Falooda with its creamy mango layers, soft sev, sabja seeds and nutty finish!
