Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mango pineapple falooda. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Mango Pineapple Falooda is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Mango Pineapple Falooda is something which I’ve loved my entire life.
Mango falooda recipe is one of the easiest chilled Indian desserts one can whip up during the hot summer season when mangoes are available in abundance. It is a chilled dessert beverage with incredible flavor, texture and color. The authentic or traditional falooda which has its origins in Persia calls for the use of rose syrup, falooda sev or thin vermicelli noodles, basil or tukmaria seeds.
To get started with this recipe, we must first prepare a few ingredients. You can have mango pineapple falooda using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mango Pineapple Falooda:
- Make ready 1/2 cup cooked Falooda Sev (corn vermicelli)
- Get 1/2 cup Mango Pulp (or mango puree)
- Make ready 1/2 cup Chopped Mango
- Take 1 1/2 cup Milk
- Take 2 teaspoons Custard Powder
- Get 1 1/2 tablespoons Sugar
- Prepare 2 scoops Vanilla or Mango Ice-cream, for serving
- Prepare 1 tablespoon chopped Mixed Dry fruits, for garnishing
- Get 1 tbsp khoya mashed for garnishing
- Take 4 tbsp quice drink
- Prepare red green jellies
Mango Falooda is a quick, easy and delicious falooda variety with fresh mango puree, chopped mangoes and mango ice cream. Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple.
Instructions to make Mango Pineapple Falooda:
- Dissolve custard powder in 2 tablespoons milk. Transfer remaining milk into the pan, add sugar and bring it to boil over medium flame. When it starts to boil, add milk-custard powder mixture and stir constantly with a spoon and cook until raw smell of custard powder goes away; it will take around 5-7 minutes
- Turn off the flame and pour milk into a large bowl. Let it cool down to room temperature and then place it in the refrigerator to chill for 1-hour.
- Grocery stores carry two types of falooda sev (corn vermicelli); yellow and white. You can use any one of it based on the availability and your preference.
- Cook the falooda sev by boiling 1/3 cup sev in 2-3 cup water.Then strain it.
- Assemble all ingredient required to make the falooda. we have us fresh mango chunks.
- Take 2 serving glass add 2 tbsp falooda sev, 2 tbsp mango chunks. pour 1/2 cup milk in each glass.Add scoop of ice cream. add quice drink and garnish it with pineapple, dry nuts, jellies and khoya.
- Enjoy
Pineapple Kulfi is delicious and easy to make. This is my friend Raj's recipe and for this recipe we don't need an ice cream maker. To me, mangoes are a flawless creation of the nature. Every time I bite into a ripe mango, I can't help but thank God for this marvellous creation. There isn't enough reason to love Mumbai summers, except for three.
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