1 and ½ cup milk ¼ cup water 5 tablespoon sugar 1 tablespoon tukmariya (falooda seeds) ¼ teaspoon Elaichi powder 1 cup falooda sev (vermicelli) boiled and soak in cold water 1 n1/2 cup mango purée 3-4 scoops mango or vanilla ice cream (I used vanilla ice cream) Chopped mango cubes (optional) ½ teaspoon yellow food color
Bring a milk to boil then add sugar and Elaichi. Soak falooda seeds. Now add mango purée in milk. Then add falooda sev (vermicelli) and falooda seeds. Mix 2 scoops ice cream. Stir well now add remaining ice cream on top. Pour mango purée and sprinkle some chopped nuts. Serve chilled.