Today’s post is a special one as it marks my first blog anniversary, which was on the 17th March. I’m a couple of days late in posting this, but nevertheless here it is 🙂
Wooooaahhh ! Honestly I didn’t think I would last this long, I’ve really surprised myself with this amazing blogging journey so far! Before I began blogging, I had zero knowledge about how a blog works and the other tiny nuances. We all can correlate to that feeling of hitting the publish button for the very first time! It sure was nerve racking for me!
Starting a blog with WordPress was the best decision that I made, due to which I got to connect with all you amazing bloggers out there. I really appreciate all the love, support and encouragement I have received ! A big thank you once again for every like, comment, valuable feedback and for following my blog.
When I look back at my first post, I feel it was so amateurish. But then coming this far has only made me realize how much I’ve improved too. I absolutely love photography and I can see a marked difference from my previous food pictures. It’s not the best right now either, but I hope I can constantly improvise and get better at this.
To celebrate my maiden blogiversary, I decided to make this mango falooda. In case you aren’t familiar with this beverage, you can read the rose falooda post that I shared some months earlier for a detailed pictorial on the ingredients 🙂
Ingredients: (Serves 2)
2 cups whole milk
1/2 tablespoon ( tukmaria) sweet basil seeds/ sabza
25 grams( about a handful) falooda sev or substitute with vermicelli / rice noodles
1 cup mango puree
1/2 cup mango pieces
cherries for garnish (optional)
2 scoops of Vanilla / mango ice cream or whipping cream
1.In a saucepan , bring the milk to a boil , keep stirring intermittently to prevent it from burning at the bottom. Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
2.Soak the sweet basil seeds in about 1 cup of water, stir it well, and set aside for 30 minutes. Once they swell, drain the excess water in a strainer and set aside.
3.To prepare the Falooda Sev : Heat water ( about 125 ml) in a saucepan. Let it come to a boil. Once it has boiled, add the Falooda Sev, and let it cook for about 5 minutes. After 5 minutes drain the Falooda Sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked Falooda Sev in smaller pieces using a kitchen scissors.
4.To assemble the Falooda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 1 tablespoon of Falooda Sev, 1/4 cup of mango puree, 1 tablespoon mango pieces, pour the chilled and thickened milk, then another tablespoon of basil seeds and Falooda Sev each , 1/4 cup mango puree, add some milk, top with vanilla/mango ice cream or whipping cream, garnish with cherries and some more mango pieces. Enjoy this refreshing drink 🙂
Feel free to alter the quantity of the ingredients, as it depends on the size of the serving glass. Add more mango puree if you would like a stronger mango flavor.
You can add sugar as per desired sweetness whilst boiling the milk, if you want a sweeter falooda.
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@