INGREDIENTS
Corn flour 2 cup
Water 2 glass
Red jelly 2 packet
Green jelly 2 packet
Basil seeds 4 tbsp (soaked)
Milk 250 gm
Kalakand 250 gm
Pistachios and almonds 50 gm
Pineapple slices 6
Vanilla ice cream 1 ltr
Red syrup as required
Ice as required (crushed)

DIRECTIONS

1. Dissolve the jelly separately in 2 cups of boiling water.
2. In a pan boil the milk and then add the kalakand.
3. Mix well and turn off the flame.
4. Now chop the pineapples and then keep aside.
5. Dissolve the corn flour in 2 cup water.
6. Now pour this mixture into a small pan and then allow to cook on a low flame.
7. Continue stirring the corn flour mixture.
8. When the mixture begins to solidify pour it into the falooda mould.
9. Keep a bowl of ice cold water.
10. Allow the falooda to fall into the cold water from the mould.
11. Now cut the jelly into cubes.
12. Take a falooda glass and then add the prepared vermicelli to the base.
13. Add a few cubes of jelly, kalakand mixture, basil seeds, a scoop of ice-cream and then red syrup.
14. Garnish with the sliced almonds and then pistachios.

Prep Time: 20 Min

Cook Time: 15 Min

Source:

Chef Name

Chef Farah Jehanzeb

Farah Jehanzeb is a big name in Pakistan in the culinary industry. She was very well known for one of the widely watched show at Geo TV, named, “Food Afternoon with Farah,” the show remained most famous among all ages. She also tells the different tips of table decoration, food decoration, and salad decoration as well. She belonged to Punjabi family and her husband belongs to Pathan family.