Corn flour 1 cup
Water 1 glass
Red jelly 1 packet
Green jelly 1 packet
Basil seeds 2 tbsp (soaked)
Milk 125 gm
Kalakand 125 gm
Pistachios and almonds 25 gm
Pineapple slices 2 – 3
Vanilla ice cream ½ ltr
Red syrup as required
Ice as required (crushed)
Dissolve the red and green jelly separately in 1 cup of boiling water.
In a saucepan boil the milk and add the kalakand.
Mix well and turn the flame off.
Chop the pineapples and keep aside.
Now dissolve the corn flour in 1 cup water.
Pour this mixture into a non stick pan and allow to cook on a low flame.
Continue stirring the corn flour mixture as it cooks.
When the mixture begins to solidify pour it into the falooda mould.
Keep a bowl of ice cold water ready.
Allow the strands of falooda to fall into the cold water from the mould.
Cut the red and green jelly into cubes.
Take a falooda glass and add the prepared vermicelli to the base.
Now add a few cubes of jelly followed by the crushed ice, kalakand mixture, basil seeds, a scoop of ice-cream and red syrup.
Garnish with the sliced almonds and pistachios and serve.