Mango Falooda

Falooda is one of the popular cool dessert in India. Mango Falooda is made with milk, mango, home made strawberry jelly, sabja seeds flavored with Rrooh Afza and khus syrup. I have used rose syrup flavored falooda sev, and you can find at any Indian store if you do not want to make it at home. Mango falooda is a refreshing dessert during the summer and really rich. 

Mango Falooda
Print Recipe
Servings Prep Time
6 people 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 people 20 Minutes
Cook Time
45 Minutes
Mango Falooda
Print Recipe
Servings Prep Time
6 people 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 people 20 Minutes
Cook Time
45 Minutes
Ingredients
For Mango Rabri
For Falooda Sev
For Strawberry Jelly
Serving Preparation
Instructions
For Mango Rabdi
  1. Wash mango using water.
  2. In a large heavy bottom pan, add 1/4 cup cold water, milk and sugar. Let it boil at medium heat. Stir continuously so that it does not get burnt. Boil the milk for about 25 minutes and check the consistency. It should be medium, not very thick and not very thin. Add saffron threads, green cardamon powder and chopped almond & pistachios in to it. Turn off the heat and let it cool down.
  3. Remove the pulp from mango and grind it to make a puree. Add mango puree to the milk mixture when it is back to room temperature and mix it well. Place the mango rabri covered container in freezer for about 3 hours until it is gets thick and slushy. Do not completely freeze the rabri.
For Falooda Sev
  1. To make falooda sev, first grease the sev maker with a little oil. In a deep pot add 3 cup water and add 10 cubes of ice. Use a fine sev blade to make the sev. In a saucepan, add corn starch, all purpose flour, sugar, rooh afza syrup and water. Mix all ingredients very well. Turn on the stove at medium heat with the pan. Stir continuously otherwise it will make lumps. Stir it until it gets thick paste like consistency and a shining texture. Turn off the heat.
  2. Fill the hot mixture into greased sev maker. Hold it with kitchen towel and make the sev by letting it fall in ice cold water pan.
  3. Refrigerate the sev with cold water pan for about 1 hour.
For Strawberry Jelly
  1. To make strawberry jelly, line a cake pan with butter paper and keep it aside. Dissolve agar agar into 1/4 cup water and keep it aside. Grind the strawberries in a blender with 1-1/2 cups of water and make a puree. Add the strawberry puree to sauce pan, add sugar and rooh afza syrup in it and boil at medium heat. Once it comes to boil, add dissolved agar agar into it and stir continuously for 30 sec. Once its done turn off the heat.
  2. Pour the mixture in to lined cake pan. Keep it in the refrigerator for about 25-30 minutes for jelly to get set. Once it's ready, cut into small pieces.
  3. Strawberry jelly is ready. Keep it in fridge.
Serving Prepration
  1. Microwave 1/3 cup rooh afza syrup and 1/2 cup water for 45 sec. Add sabja seed into it, mix it and cover it . Keep it aside for 45-50 minutes. Follow the same measurement and process for khus syrup sabja seeds. Let it soak for 45-50 minutes. Keep all ingredients ready before serving.
  2. To prepare falooda serving, take a glass of your choice, add sabja seeds soaked in rooh afza syrup, add falooda sev, add some strawberry jelly, add sabja seeds soaked in khus syrup then strawberry jelly. Add cold slushy mango rabri, add 2 scoops vanilla ice cream and pour some rooh afza syrup.
  3. Mango Falooda is ready to be served. Beat the summer heat with this chilled mango falooda.
  4. Enjoy!
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5 thoughts on “Mango Falooda”

    1. Sabja seeds are also called as basil seeds. You can find it in Indian grocery store or sprouts. Thanks

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