1.Basil Seeds / Sabja Seeds – 2 Tablespoon
2.Vermicelli / Falooda Sev – 1/4 Cup
3.Oil – 1 tbsp
4.Milk (Boiled,chilled) – 1 Cup
5.Mango Pulp – 1 Cup
6.Sweetened Condensed Milk – 1/2Cup + 6 Tablespoon
7.Mango Ice-cream – 6 Scoop
8.Cherries – 3
9.Mango chunks – few
1.In a bowl, add the basil seeds and 1 Cup water.Leave it for 10 Mins to bloom.Once the basil seeds have doubled in size, drain the water and keep it aside.
2. In a pan, add 2 Cups water and oil, let it come to a rolling boil. Add the vermicelli and cook for about a two minutes. Drain and keep aside.
3.To one bowl with 1 cup chilled milk, add 1/2 cup condensed milk.Mix well and keep aside.
4. To the other bowl with mango pulp, add 6 Tablespoon of condensed milk.Mix well and keep aside.
5. To arrange,first add the mango pulp mix in individual glasses.Top it with vermicelli,basil seeds and milk mixture.Finally add two scoops of Mango Icecream to each glass and serve with cherry and mango chunks.Enjoy this cold!
NOTE: 1.The amount of condensed milk to be used in the mango pulp is directly proportional to the sourness of mango pulp.If you are using a sweet mango, adjust the amount accordingly.
2.Use falooda sev if you have instead of vermicelli.
3.Always use full cream thick milk
4.You can replace mango ice cream with vanilla ice cream but then use more mango pulp.