Desserts
Mithai Falooda
By chef Raveer Brar, 19 Oct, 2019 12:33 AM
Preparation time: 10 minutes
Serves: 1
Ingredients
½ cup leftover mithai
½ cup milk
For assembling:
½ cup mithai, diced
¼ cup flavoured sev
2 tbsp rose syrup
1 tbsp sabja seeds
1 tsp almond, sliced
1 tsp pistachios, sliced
For garnish:
1 tsp rose syrup
1 jalebi
Preparation
- In a vessel take the leftover mithai, add milk and blend well.
- Now for assembling, take a tall glass. Drop in the mithai pieces in. Top it up with flavoured sev and pour in the rose syrup.
- Now pour in the prepared mithai milk. Add a layer of sabja seeds over it. Sprinkle sliced almonds and pistachios.
- Drizzle rose syrup on top and garnish with jalebi. Serve chilled.
MORE Desserts ARTICLES
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.