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I was looking for unique ways to serve Falooda on the internet when this recipe from caught my eye. The picture on that website was just too pretty and I could not resist trying it out myself. When I went through the list of ingredients I realised that I had everything except the khus syrup. Could not wait until our next trip to the Indian grocery store, so used green food colouring insted, hence the difference in the colour.

This is what you’ll need

Toned milk: 1 litre

Basmati rice: 3 heaped tbsp

Sugar: 4tbsp (adjust according to how sweet you like it)

Kewra essence: 1/2tsp

Sevaiya: 1 cup (cooked)

Cardamom powder: 1tsp

Almond slivers: To garnish

Let’s get cooking

1. Soak the rice for at least 3 hours. Grind coarsely with a little milk.

2. Add the ground rice, milk and sugar to a pan and let the mixture come to a boil. Cook until the mixture reduces to half and it thickens.

3. Add the cardamom powder and kewra essence. Mix well and let it cool and set in the fridge for a few hours.

4. Divide the cooked sevaiya into two equal portions and soak one half in rose syrup and the other in khus syrup for at least 2 hours.

5. To assemble the phirni falooda, put a layer of the phirni in a tall glass, top it with the rose sevaiya. Add another layer of the phirni and top with the khus sevaiya. Continue preparing the rest of the glasses in a similar manner.

6. Garnish with almond slivers and serve chilled.

Approximate preparation and cooking time: 35 minutes (excluding soaking time)

Serves: 4

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  1. Alpana swapnil patil says:

    I didnt get first u said basmati rice nd den cooked sevaiya ..m confused

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