Two easy Faluda recipes: Rosa and Mango, perfect for summer. The Rosa Faluda includes milk, sugar, and a variety of toppings, while the Mango Faluda adds mango essence and fresh fruits.
1: For Rosa Faluda, boil the milk with sugar and elaichi powder, then prepare the sabja by soaking chia seeds in water for 15-20 minutes.
2: In a fresh pan, take water and bambino sewai, cook according to package instructions.
3: Add optional yellow food color and prepare jelly with agar agar, roohafza, and red food color in lukewarm water.
4: Assemble by adding milk, faluda, jelly, chia seeds, and topping with ice creams and dry fruits.
5: For Mango Faluda, reduce the milk to 1/3rd, then mix in sugar, elaichi powder, bambino sewai, yellow food color/saffron, and mango essence.
6: Assemble by adding roohafza, chia seeds, and topping with vanilla ice cream, additional roohafza, freshly cut mangoes, and chopped almonds.
