This mango falooda is a delicious Indian mango summer dessert bursting with delicious mango flavor and loads of texture from the sweet basil seeds and falooda sev.
Hello folks! Today’s post is a special one as it marks my first blog anniversary, which was on the 17th of March. I’m a couple of days late in posting this, but nevertheless, here it is 🙂
Wooooaahhh! Honestly, I didn’t think I would last this long, I’ve really surprised myself with this amazing blogging journey so far! Before I began blogging, I had zero knowledge about how a blog works and the other tiny nuances. We all can correlate to that feeling of hitting the publish button for the very first time! It sure was nerve-racking for me!
Starting a blog with WordPress was the best decision that I made, due to which I got to connect with all you amazing bloggers out there. I really appreciate all the love, support and encouragement I have received! A big thank you once again for every like, comment, valuable feedback and for following my blog.
When I look back at my first post, I feel it was so amateurish. But then coming this far has only made me realize how much I’ve improved too. I absolutely love photography and I can see a marked difference from my previous food pictures. It’s not the best right now either, but I hope I can constantly improvise and get better at this.
So to celebrate my maiden blogiversary, I decided to make this mango falooda or faluda. It looked so pretty with all those layers and it tasted divine!
YOU MAY ALSO LIKE ANOTHER VARIANT OF FALOODA THAT I HAVE SHARED EARLIER
INSTRUCTIONS TO MAKE MANGO FALOODA RECIPE
HOW TO MAKE MANGO FALOODA?
Mango Falooda Recipe | How To Make Mango Falooda
Rose falooda
INSTRUCTIONS TO MAKE MANGO FALOODA RECIPE
1.In a saucepan, bring the milk to a boil, keep stirring intermittently to prevent it from burning at the bottom. Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
2.Soak the sweet basil seeds in about 1 cup of water, stir it well, and set aside for 30 minutes. Once they swell, drain the excess water in a strainer and set aside.
3.To prepare the Falooda Sev: Heat water (about 125 ml) in a saucepan. Let it come to a boil. Once it has boiled, add the Falooda Sev, and let it cook for about 5 minutes. After 5 minutes drain the Falooda Sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked Falooda Sev in smaller pieces using kitchen scissors.
4.To assemble the Falooda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 1 tablespoon of Falooda Sev, 1/4 cup of mango puree, 1 tablespoon mango pieces, pour the chilled and thickened milk, then another tablespoon of basil seeds and Falooda Sev each, 1/4 cup mango puree, add some milk, top with vanilla/mango ice cream or whipping cream, garnish with cherries and some more mango pieces. Enjoy this refreshing drink 🙂
NOTES
- Feel free to alter the quantity of the ingredients, as it depends on the size of the serving glass. Add more mango puree if you would like a stronger mango flavor.
- You substitute sweet basil seeds with chia seeds. The texture of both is similar.
- I’ve skipped adding sugar whilst boiling the milk, since the mango puree was already sweetened. You can add some sugar while boiling the milk for more sweetness.
HOW TO MAKE MANGO FALOODA?
Mango Falooda Recipe | How To Make Mango Falooda
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups whole milk
- 1/2 tbsp tukmaria (sweet basil seeds/sabza)
- 25 grams falooda sev, or substitute with vermicelli/rice noodles, about a handful
- 1 cup mango puree
- 1/2 cup mango pieces
- cherries, for garnish, optional
- 2 scoops of Vanilla/mango ice cream or whipping cream
Instructions
- In a saucepan, bring the milk to a boil, keep stirring intermittently to prevent it from burning at the bottom. Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
- Soak the sweet basil seeds in about 1 cup of water, stir it well, and set aside for 30 minutes. Once they swell, drain the excess water in a strainer and set aside.
- To prepare the Falooda Sev: Heat water (about 125 ml) in a saucepan. Let it come to a boil. Once it has boiled, add the Falooda Sev, and let it cook for about 5 minutes. After 5 minutes drain the Falooda Sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked Falooda Sev in smaller pieces using kitchen scissors.
- To assemble the Falooda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 1 tablespoon of Falooda Sev, 1/4 cup of mango puree, 1 tablespoon mango pieces, pour the chilled and thickened milk, then another tablespoon of basil seeds and Falooda Sev each, 1/4 cup mango puree, add some milk, top with vanilla/mango ice cream or whipping cream, garnish with cherries and some more mango pieces. Enjoy this refreshing drink 🙂
Notes
- Feel free to alter the quantity of the ingredients, as it depends on the size of the serving glass. Add more mango puree if you would like a stronger mango flavor.
- You substitute sweet basil seeds with chia seeds. The texture of both is similar.
- I’ve skipped adding sugar whilst boiling the milk since the mango puree was already sweetened. You can add some sugar while boiling the milk for more sweetness.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great week ahead!
Regards,
Freda
Mango Falooda Recipe | How To Make Mango Falooda
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups whole milk
- 1/2 tbsp tukmaria (sweet basil seeds/sabza)
- 25 grams falooda sev, or substitute with vermicelli/rice noodles, about a handful
- 1 cup mango puree
- 1/2 cup mango pieces
- cherries, for garnish, optional
- 2 scoops of Vanilla/mango ice cream or whipping cream
Instructions
- In a saucepan, bring the milk to a boil, keep stirring intermittently to prevent it from burning at the bottom. Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
- Soak the sweet basil seeds in about 1 cup of water, stir it well, and set aside for 30 minutes. Once they swell, drain the excess water in a strainer and set aside.
- To prepare the Falooda Sev: Heat water (about 125 ml) in a saucepan. Let it come to a boil. Once it has boiled, add the Falooda Sev, and let it cook for about 5 minutes. After 5 minutes drain the Falooda Sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked Falooda Sev in smaller pieces using kitchen scissors.
- To assemble the Falooda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 1 tablespoon of Falooda Sev, 1/4 cup of mango puree, 1 tablespoon mango pieces, pour the chilled and thickened milk, then another tablespoon of basil seeds and Falooda Sev each, 1/4 cup mango puree, add some milk, top with vanilla/mango ice cream or whipping cream, garnish with cherries and some more mango pieces. Enjoy this refreshing drink :)
Notes
- Feel free to alter the quantity of the ingredients, as it depends on the size of the serving glass. Add more mango puree if you would like a stronger mango flavor.
- You substitute sweet basil seeds with chia seeds. The texture of both is similar.
- I’ve skipped adding sugar whilst boiling the milk since the mango puree was already sweetened. You can add some sugar while boiling the milk for more sweetness.
Nargisi kofta is a rich and impressive dish from the Mughlai cuisine, made by wrapping hard boiled eggs in a minced lamb mixture, deep-fried and simmered in a delicious tomato-almond curry. This version is a lighter one since the nargisi koftas or nargisi kabab are baked instead of deep-frying and they taste just as good!
Hello everyone! I hope everyone had a lovely Easter 🙂
Coming to today’s post, it’s yet another challenge post for the month of March. This month Lina challenged us with some North Indian curries. I happily picked 2 out of the lot, because this is one cuisine that I absolutely love and relish.
Thanks so much, Lina, for coming up with these challenges for us! They have been amazing, I’ve enjoyed reading and meeting new bloggers!
This months challenge are going to be judged by Parul from www.gharkepakwan.wordpress.com and Sandhya from www.indfused.com 🙂
So coming to the first recipe I picked, it was just a plain kofta curry! But I decided to make it fancier and share the nargisi kofta recipe instead.
This dish hails from the royal Mughlai cuisine, quite popular in North India. The name nargisi is actually derived from ‘Nargis’ a flower known as Narcissus, which has white petals and a yellow cup. These koftas are so called since the cross section resembles this flower. These koftas are pretty much a desi version to scotch eggs.
Image courtesy-flowerspictures.org
- There are two parts to making this Nargisi kofta recipe
- STEP BY STEP INSTRUCTIONS TO MAKE NARGISI KABAB | NARGISI KOFTA RECIPE
- HOW TO MAKE NARGISI KOFTA CURRY?
- Nargisi Kofta Recipe (Baked) | Nargisi Kofta Curry
There are two parts to making this Nargisi kofta recipe
- Preparation of the egg kofta
- And second, the curry. If you just want to make nargisi kofta or nargisi kabab, you don’t need to make the curry. The kababs are pretty good on their own and can be served with some cilantro-mint chutney.
The hard boiled eggs are enveloped by spiced ground meat mixture and deep fried. Usually, lamb or mutton is used, but I used minced chicken. I decided to bake them instead inspired by Ritu’s post, and they were more than perfect!
Nargisi kofta curry consists of an onion-tomato base thickened with almond paste and finished off with some saffron for richness. This is a very impressive and beautiful dish to include in your menu for any party! Your guests will surely love it 🙂
For a veg nargisi kofta, you can use these paneer kofta’s instead 🙂
Here is my version!
STEP BY STEP INSTRUCTIONS TO MAKE NARGISI KABAB | NARGISI KOFTA RECIPE
FOR THE KOFTAS
1.Mix all the ingredients mentioned under ‘ for the koftas’ except the eggs.
2.Wrap the mixture around the eggs, making sure the eggs are completely enclosed in the kofta mix.
3.Spray the prepared koftas with oil spray or brush with oil on all sides, and place on a well greased baking tray ( you can also cover the tray with aluminum foil, and grease with oil). Bake at 400 F for about 30 minutes or until the chicken is cooked through.
FOR THE NARGISI KOFTA CURRY
- Heat ghee on medium heat in a heavy bottom pan, add the whole garam masala and shahi jeera.
- When it splutters, add ginger garlic paste, Saute until the raw smell is gone.
- Add boiled onion paste, cook on medium heat, until it leaves oil and turns brown. This will take about 10-15 minutes.
4.Add red chilli, turmeric, coriander, and cumin powder and sprinkle little water. Saute the spices for another 30 seconds.
- Add tomato purée, cook, until it leaves oil.
- Add the almond paste, cook on low heat until the masala clumps together and oozes oil. This will take about 1 minute or less.
- Take the pan off the heat and add the yogurt. Mix well, return to heat and cook for another 1-2 minutes stirring continuously.
- Add 3 cups of water, mix well and bring to a boil.
- You may strain the gravy at this point for a smooth and silky texture or use it as it is.
- Return the strained gravy back to heat, sprinkle garam masala, salt to taste, sugar and mix well. Check for seasonings and adjust accordingly. You may add the koftas in the gravy and simmer for another 5 minutes and garnish with cilantro leaves or transfer the gravy to a serving dish and placed the prepared kofta’s cut into halves on the bed of gravy, sprinkled with cilantro and some saffron. Enjoy with pulao or any flatbread!
NOTES 1. For boiled onion paste, use about 500 grams of onions. Quarter the onions and place them in boiling water, cook for 2-3 minutes until tender. Transfer to a blender, let it cool for a little while. Then grind to a smooth paste. There is no need to add any water whilst grinding. Be careful when you add the onion paste to hot ghee, as it will splutter. 2. You can skip yogurt and use little more tomato purée instead. 3. Adjust spices as per your preference.
HOW TO MAKE NARGISI KOFTA CURRY?
Nargisi Kofta Recipe (Baked) | Nargisi Kofta Curry
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the koftas:
- 4 hard-boiled eggs
- 1 lb minced meat, I used chicken
- 1/4 cup finely chopped onion
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsp or as required of roasted gram flour (besan) for binding the koftas
- A handful of chopped cilantro leaves
- 1 tsp cumin-coriander powder
- 1/2 tsp pepper powder
- 1 tsp salt
For the curry:
- 2-3 tbsp ghee
- Whole garam masala 1-inch cinnamon, 2 cloves, 1 bay leaf, 1 black cardamom, 1/2 tsp shahi jeera
- 1 tbsp ginger garlic paste
- 2 cup boiled onion paste, refer notes on how to prepare this
- 2 tsp red chilli powder/cayenne pepper
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 1/4 tsp sugar/ honey/ agave nectar optional
- 1 cup tomato purée
- 12-15 almonds, soaked in hot water for 20 mins, skin peeled and ground to a smooth paste using little water
- 2 tbsp Greek yogurt/thick curd
- 1 tsp Salt, or to taste
Instructions
For the koftas
- Mix all the ingredients mentioned under ’ for the koftas’ except the eggs, to make a smooth mixture.
- Wrap the mixture around the eggs , making sure the eggs are completely enclosed in the kofta mix.
- Spray the prepared koftas with oil spray or brush with oil on all sides, and place on well greased baking tray (you can also cover the tray with aluminum foil, and grease with oil). Bake at 400 F for about 30 minutes or until the chicken is cooked through.
For the Nargisi kofta curry
- Heat ghee on medium heat in a heavy bottom pan, add the whole garam masala and shahi jeera.
- When it splutters, add ginger garlic paste, Saute until the raw smell is gone.
- Add boiled onion paste, cook on medium heat, until it leaves oil and turns brown. This will take about 10-15 minutes.
- Add red chilli, turmeric, coriander, and cumin powder and sprinkle little water. Saute the spices for another 30 seconds.
- Add tomato purée, cook, until it leaves oil.
- Add the almond paste, cook on low heat until the masala clumps together and oozes oil. This will take about 1 minute or less.
- Take the pan off the heat and add the yogurt. Mix well, return to heat and cook for another 1-2 minutes stirring continuously.
- Add 3 cups of water, mix well and bring to a boil.
- You may strain the gravy at this point for a smooth and silky texture or use it as it is.
- Return the strained gravy back to heat, sprinkle garam masala, salt to taste, sugar and mix well. Check for seasonings and adjust accordingly. You may add the koftas in the gravy and simmer for another 5 minutes and garnish with cilantro leaves or transfer the gravy to a serving dish and placed the prepared kofta’s cut into halves on the bed of gravy, sprinkled with cilantro and some saffron. Enjoy with pulao or any flatbread!
Notes
- For boiled onion paste, use about 500 grams of onions. Quarter the onions and place them in boiling water, cook for 2-3 minutes until tender. Transfer to a blender, let it cool for a little while. Then grind to a smooth paste. There is no need to add any water whilst grinding. Be careful when you add the onion paste to hot ghee, as it will splutter.
- You can skip yogurt and use little more tomato purée instead.
- Adjust spices as per your preference.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@ gmail.com
You can also follow me on :
Regards,
Freda
