FALOODA    An Exotic Milk Drink

To assemble the Falooda for each person, take a tall glass.

1. Pour about 1" of Rose Sharbat (see recipe below),

2. Add about 2 heaped tbsps of Nishashto (see recipe below),

3. Pour a little milk, to taste,

4. 1/2 tsp. of tookhmoorya  seeds  (see recipe below)

5. Garnish with a large scoop of vanilla ice-cream.

6. Place tall glass on a plate, add a drinking straw and serve.
           
   Rose Sharbat
   
            Makes 4 bottles
           
            2 1/4 kgs good quality cane sugar or khari sakar
            I large bottle of rose-water, 1st press
            1 egg
            32 ozs water, approx
            1/4 tsp red food coloring powder, optional
            4 thoroughly cleaned and dried bottles, each
            bottle gives approximately 16 servings
           
            METHOD:
           
            Take a large pan and break the egg with the shell into
            it. Add sugar and about 26 ozs of water and put on a
            medium fire, taking care that the sugar does not
            stick to pan. When sugar has melted, lower heat.
            stirring continuously Let it boil slowly till it starts frothing and
            scum forms. Skim off scum carefully with slotted spoon. Add a
            little water and let it come to a boil again. Repeat the procedure
            of removing scum till the rest of the water is finished and the
            mixture is cleared of scum. Simmer on low fire till sticky and
            syrupy.
           
            Remove from fire and strain from a clean muslin cloth and cool
            thoroughly. In a cup mix food coloring powder with a little rose-
            water till smooth. add this with the rest of the rose-water to the
            syrup. Stir well and bottle.
           
   NISHASHTO      
            INGREDIENTS:
            For 25 glasses
            of Falooda
        
            80 ozs water, approx, plus more tor mixing
            300 grms corn flour
            plenty of ice and cold water
   
            METHOD:
           
            In a large pan put water to boil. Keep ready a colander
            and wooden spoon, with ice and cold water in another
            large pan. In a separate pan mix the cornflour with some
             cold water till it is like smooth pouring cream. When
            water has boiled, pour the cornflour into it, stirring all the time.
            Cook for approx 2 minutes or so, take off fire and stir.
   
            Hold colander at least 6" above the pan of iced water and pour
            the hot mixture little by little, into it, stirring vigorously with
            wooden spoon so that when it passes through the holes of the
            colander into the icy water, they will instantly form into pearl
            like drops. Strain out from the water and put into another clean
            pan with a few ice cubes. Keep refrigerated. Use within 4 days.
   
   Ice Cream
            For 12-15 glasses of Falooda
      
            1 kg milk
            4 tbsp sugar
            4 eggs
            4 ozs cream
            1 tsp vanilla essence
   
            METHOD:
           
            Boil sugar and milk on medium heat stirring
            occasionally till 3/4 is left. Remove from heat, cool
            till lukewarm, then add lightly beaten eggs and
            replace on very low heat, stirring continuously till
            mixture is little thick. Take care not to boil or over-heat.
           
            Cool the mixture thoroughly in the refrigerator. Strain into
            another pan and add cream and vanilla essence. Freeze in a crank
            freezer for best results.
           
   TOOKHMOORYA BEEJ
   
            INGREDIENTS:
            Tookhrmoorya Beej
            50-100 grms tookhmoorya seeds,  (osymum pilosum )
            5-6 ozs cold water
           
            METHOD:
            Soak the seeds in the cold water for at least 5 hours before use.