Food
Mithai Falooda
By chef Raveer Brar, 19 Oct, 2019
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 Food ARTICLES
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
Saffron Rice - Perfect with anything!
There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix.
This recipe brings together two of my favourite ingredients – chocolate and pastry.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.
