Sunday, January 3, 2010

Falooda Noodles/Sev

This is my aunt's recipe which worked beautifully for me. When serving as an accompaniment with kulfi, you can add a few drops of rose syrup before serving.

Falooda Noodles/Sev
Ingredients
1/2 cup corn starch
300 ml water

A big bowl full of ice cubes and water
A greased sev press

Method
1. Whisk corn starch and 300 ml water so there are no lumps. The mixture will resemble milk at this point.

2. Place the container on a low flame. Keep on stirring. The mixture appears to be thickening.


3. Keep on stirring till the mixture becomes translucent. It will take about 10 - 12 minutes or so.



4. Grease the sev press. Keep a big bowl with ice cubes and water ready.



5. Press the noodles/sev directly on the iced water as shown below.




6. Let the noodles be submerged in iced water. Keep in the fridge till ready to use.




7. When you are about to use the noodles, drain them in a strainer.

Note -
1. Store in the ice-cold water in the refrigerator. Use within 2 days.
2. When serving as an accompaniment with kulfi, you can add a few drops of rose syrup before serving.

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