Corn flour 1 cup
Water 1 glass
Red and green jelly 1 packet each
Basil seeds 2 tbsp (soaked)
Milk 125 ml
Qalaqand 125 gm
Pistachios 25 gm
Almonds 25 gm
Pineapple slices 2
Vanilla ice cream 1/2 liter
Red syrup (as required)
Ice as required (crushed)
Cook the red and green jellies in 1 cup of water separately.
In a saucepan boil the milk and add the qalaqand.
Mix well and turn the flame off.
Chop the pineapples and keep aside.
Now dissolve the corn flour in 1 cup water.
Pour this mixture into a non stick pan and allow to cook on a low flame.
Continue stir the corn flour mixture while cooking and also add little water while stirring.
When the mixture starts to thick,pour it into the falooda mould.
Keep a bowl of ice cold water ready.
Allow the strands of falooda to fall into the cold water from the mould.
Cut the red and green jelly into cubes.
Take a falooda glass; add the prepared vermicelli to the base.
Now add a few cubes of jelly followed by the crushed ice,qalaqand mixture,basil seeds,a scoop of ice-cream and red syrup.
Garnish with the sliced almonds and pistachios and serve.