Friday, July 16, 2010
In this recipe i have used sago, vermicilli and flavoured with rose water, use your creativity and imagination to have enormorous flavour for this falooda.
For the jelly:
Frozen cherry- 1 tbsp
Vegetarian or halal jelly- 1 tbsp
For the milk
Whole milk- 1/2 litre
Sugar- 5 tbsp
Cherry- 1 tbsp
Sago- 1 tbsp
Rose water- 1 tsp
First prepare the jelly by adding the cherries and jelly powder in a bowl. Boil about 1/2 cup of water and add it to the jelly powder and cherries, mix it well. Allow it to set in room temperature.
Now blend the cherries with little bit of milk and keep it separately. Soak the sago in water for 15 minutes( soaking the sago will reduce cooking time). Boil the milk along with sago, vermicilli and sugar. Keep stirring and cook until the sago and vermicilli are completely cooked. Finally add the rosewater and switch off the flame. Let it cool down for while. After it gets cooled down a bit add the pureed cherry and mix well. When it's completely cooled, refrigerate it until you serve.
To serve in a tall serving glass add the jelly mixture at the bottom of the glass and top it up with milk. You can also use a scoop of ice cream on top.
This recipe goes to the event Cooking With Seeds- Sago hosted by Kitchen Samraj originally started by Priya's Easy and Tasty Recipes.