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
It makes a great entrée with the addition of cooked meat or grilled vegetables.
You can make these by the truckload, individually wrap them, and store them in the freezer.
Either use chicken that you have cooked and ready or stop by the market for a rotisserie chicken.
Βiju Thomas is a Denver-based chef, author, and entrepreneur, originally from Kerala in the south of India.
Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
The crème brûlées are ready to serve immediately or in two to three hours.
