Falooda (Fresh cornflour vermicelli served with kulfi) recipe
ingredients
2 cups (500 ml) 16 fl oz Water
1/2 cup (50 g) Cornflour
a few drops Yellow colour (optional)
1/2 cup (50 g) Cornflour
a few drops Yellow colour (optional)
method
1. Mix the water and cornflour in a wok (kadhai) and stir thoroughly. Add the yellow colour.
2. Cook on low heat, stirring continuously, till the mixture thickens and becomes gelatinous. Remove from heat.
3. Pour into a falooda press and place over a container filled with cold water.
4. Press the mixture out into a platter in one continuous stream without stopping.
5. Store the falooda in the refrigerator and serve chilled, as an accompaniment with kulfi. If desired, you can flavour the falooda with Roohafza or rose water.
2. Cook on low heat, stirring continuously, till the mixture thickens and becomes gelatinous. Remove from heat.
3. Pour into a falooda press and place over a container filled with cold water.
4. Press the mixture out into a platter in one continuous stream without stopping.
5. Store the falooda in the refrigerator and serve chilled, as an accompaniment with kulfi. If desired, you can flavour the falooda with Roohafza or rose water.
serving amount
serves: 4
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