Try Special Custard ‘Falooda’ with ‘Tukham Malinga’ 

News Desk

Islamabad: During Ramadan, our iftar tables are often adorned with savory delights like pakoras, samosas, and chaat.

However, amidst the summer heat, there arises a craving for something cool and comforting, something that not only satisfies but refreshes the soul.

Look no further than our delightful Custard Falooda with ‘Tukham Malinga’ – a recipe that promises to impress your family and elevate your iftar experience.

Ingredients:

• Tukham Malinga (Basil Seeds) – 1 teaspoon
• Water – 1 cup
• For Sev (Vermicelli):
• Cornflour – 1/2 cup
• Water – 1 1/2 cups
• Sugar – 1 tablespoon
• Cold water – as required

For Custard:

• Vanilla custard powder – 4 tablespoons
• Milk – 1 cup
• Icing sugar – 1/2 cup
• Green cardamom powder – 1/4 teaspoon

For Jelly:

• Water – 2 cups
• Strawberry Jelly Powder – 1/4 cup
• Water – 2 cups
• Banana Jelly Powder – 1/4 cup

For Falooda:

• Chilled custard
• Sev (Vermicelli)
• Jellies
• Soaked basil seeds
• Chopped almonds and pistachios

Instructions:

Soak the basil seeds in a bowl with water and set aside.

To make Sev (Vermicelli), mix cornflour, water, and sugar in a pan. Cook on low flame until thickened. Transfer the mixture to a Sev maker and form Sev. Place the Sev in cold water and let it sit for 20 to 30 minutes.

For the custard, boil milk with sugar in a pot. Mix custard powder with a little milk to form a paste. Add this paste to the boiling milk and cook on medium heat until thickened. Stir in cardamom powder and let it cool.

Prepare the strawberry and banana jellies separately by boiling water and mixing in the respective jelly powders. Pour each mixture into separate vessels and let them cool. Once set, cut into small cubes.

In serving glasses, layer chilled custard, Sev, jelly cubes, soaked basil seeds, and falooda seeds.

Garnish with chopped almonds and pistachios.

Serve cold and enjoy your delicious Custard Falooda with Tukham Malinga!