Mango Falooda Recipe with Custard for special occasions
Mango Falooda made with Vanilla Custard , Mango Puree and Falooda with mango pieces.
Falooda is an Indian dessert, Falooda(cornstarch noodles) , soaked basil seeds in milk/rabri with or without ice cream or kulfi. A simple and easy to put together dessert but so exotic in flavor!!
Kulfi Falooda, is sold as street food in many towns of North India. In summers you can see vendors lined up on roadside and selling Kulfi Falooda cups/small steel plates filled with chilled milk rabri, falooda and kulfi.
Now a days people make many versions of this chilled dessert. A show stopper dessert for any party or special occasions.
History of Falooda/Mango Falooda
Falooda dessert is known to be originated in Medieval India in Persia. Mughal travelers introduced it to various parts of world like Indian Subcontinent, Burma/Myanmar and also in different parts of South America and Africa. Variations in the way of making were added subsequently with different countries.
There are many versions now served for falooda with Sago/Tapioca Pearl, fruit jellies, with or without rose water and with or without fruit purees like strawberry, mango(popular ones). You can also add rose syrup(roohafazha) in place of rose essence. Khus Khus Syrup is also added for a different refreshing flavour. I have also made falooda with Paan/Betel leaves. Will soon update the recipe as and when I get fresh betel leaves.
The chilled dessert when served in tall glasses with flavoured milk and different layers, gives a very appealing and inviting look.
Today, I am presenting a very easy version of Falooda here .. Mango Falooda.
Mango Falooda is made during fresh mango season with mango pieces and puree.Many people like to top it with ice cream (my kids love this way) and many relish it without it( like my hubby).
My 400th Post
It’s a special occasion for me.. I am doing my 400th post today, and since we celebrated all the special occasions with desserts/meetha. I also celebrated my 44 years of existence in this world !! Happy Birthday to Me!! and made this dessert for my family for treat.
And then thought of posting this Mango Falooda for my 400th post, that was in my drafts which I had planned for a group theme post.
Though the mango season is soon going to end or ended in many places, but you can also make it with frozen mango puree. Also, we are soon going to move back to India, lot of packing and sorting and cleaning work is going on but somehow manged to make this simple dessert for the occasion. And then there was a pack of falooda in my pantry to finish off😉..
I am thankful to all my readers, subscribes and those who stop by and take time to read the posts. I started my blogging journey, with very little knowledge in this field, now slowly and gradually I have improved a lot as per my writing style, content and of course images for the post. Keep encouraging more with your feedback and lovely comments.
Ingredients for Mango Falooda
Custard -Usually Falooda is served with chilled milk. Milk is first boiled with cardamom or thickened to rabri consistency. Then we chill it. I like to serve Falooda with thickened milk of rabri consistency or with custard which adds a pudding like texture to the dessert. Many times it is not possible to make rabri, so I have adapted this easy way of serving falooda. You can serve it for parties or make for your weekend special dessert or any special occasion for your loved ones.
Checkout the recipe for Fruit Custard to make Custard for Falooda.
Alternatively, you can boil milk for about 10-15 mins on low flame, till it starts to thicken. Chill it, add some sugar to it,cardamom powder or rose syrup/essence(once it cools).
Falooda– Falooda is cornstarch vermicelli or noodles. In earlier days falooda sev were prepared fresh in homes but now you can get a pack of falooda sev from grocery stores.
In place of traditional falooda you can also add rice noodles or semolina vermicelli boiled in water.
Mango pieces and Mango Puree– Preferably use season’s fresh and sweet mangoes. But, you can always use canned puree or frozen mango pieces.
Basil/Tukamaria Seeds- Basil seeds soaked in water, are added to falooda. These seeds are hard so do not eat just like that. It is better to soak in milk or water and then use. Basil Seeds are just like Chia seeds, a bit bigger in size. Like Chia seeds, it is also rich in anti-oxidant with lot of other health benefits. Good for skin, digestion and has body cooling properties. you can add these to lemonade, rose syrup drinks(Roohafza) or your desserts.
Other— Cardamom Powder, Rose Syrup/Essence or Roohafza ( a rose flavoured syrup available at Indian grocery stores)
Nuts– You can also nuts of your choice like finely chopped roasted almonds, pistachios and cashew nuts.
Ice Cream or Kulfi- Add ice cream or kulfi as per your preference. Mango ice cream/kulfi or vanilla goes best with this mango falooda. Cardamom flavoured kulfi or Pistachio ice cream/kulfi also goes well .
Also, you can try it with rabri (Instant Almond Rabri) instead of custard or flavoured milk.
How to make Mango Falooda
Checkout the detailed steps on how to make Mango Falooda with custard pudding. I have added cardamom powder to while making Custard Pudding. You can skip it if using rose essence to skip falooda. Cardamom adds a nice aroma to custard and gives a Rabri kind of flavour and also, goes well with Mango flavour.
Related: Mango Cardamom Cupcakes
Soak basil seeds in water for about 20-30 mins.
Falooda should be boiled in water for about 5 mins. then left in warm water for sometimes(till it softens). Then drain it, and keep it in chilled water till further use. You can refrigerate boiled Falooda for about 3-4 days. Also, you can soak it in roohafza(sweetened rose syrup) for few minutes before assembling the dessert.
The best part of making this desert is that you can get all the ingredients ready a day before your party or get together and then assemble while serving or a few hrs before the guests arrive. Add ice cream or kulfi while serving.
Checkout Mango Kulfi , that goes so well with this dessert. I had served this Mango Falooda with Mango Kulfi to my guests and they just loved the while flavour of the simple dessert.
To make Custard
- 1 L Milk or 4 cups
- ¼ Cup Custard Powder or Cornstarch
- 4-5 tbsp Sugar as per taste
To soak Basil Seeds/Sabja
- ¼ cup Basil Seeds/Sabja/Tukamaria or use as required
- 1/2 cup water add more if required
To boil Falooda
- 2-3 Cups Water
- One pack of Falooda 50 gms (pack)
- Chilled Custard as required
- Soaked Basil seeds
- 1 pack Falooda Sev/Rice Noodles as required
- 1 cup Mango Puree
- 1 cup Mango pieces
- In a heavy bottomed pan add milk, boil it on medium flame.
- Once the first boil comes, lower the flame, and cook for another 5 mins.
- In a bowl add about ½ Cup water. Add custard powder or cornstarch to it and dissolve.
- Make sure no lumps form. Also, take only cold milk. If you dissolve custard powder in hot milk it may form lumps.
- Add cardamom powder and custard milk mix to milk and cook till the milk starts to thicken.
- Add sugar and dissolve it.
- Cook for another 2-3 mins. then take off the flame.
- Cover it with lid or a cellophane.Cool it at room temperature then refrigerate.
- Add Basil seeds to water. mix and let it stand till further use. You can refrigerate these too.
- In a pan boil 2-3 cups water.
- Add faloda sev to it. Boil it for about 5 mins. then switch off the gas and let it stand for another 2-3 mins.
- Drain the water and keep falooda noodles in cold water or roohafza. Refrigerate.
- To make roohafza water, add about 2-3 tsp of roohafza in a glass of cold water. Then add falooda.
- If using rice noodles, use as per the directions on the pack.
- In glass, add basil seeds, then add mango puree, top with falooda, then mango puree and pieces, nuts of choice, custard pudding, and then repeat the layers.
- Top with ice cream(vanilla/butterscotch/) or kulfi(plain/mango. Or serve it just like that topped with more mango pieces.
- Serve chilled.
Do make this special but so simple dessert for your loved ones. One of the best ways to enjoy your favorite mango.
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