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Preparation Time : 10
Cook Time : 30
Total Time : 40
Creamy Falooda Pudding: 4 cups Milk 1 cup Evaporated Milk 1 cup Condensed Milk 2-3 tbsp Nestle Cream (Dessert Cream) 2 tbsp Agaragar Powder (China Grass Powder) 1 tsp Vanilla or Rose Essence Water Falooda Pudding (Jelly): 2 cups Water 2 tsp China Grass Powder 1/2 cup Sugar Different Food Colours Rose Essence
Creamy Falooda Pudding: Beat all well except essence, then boil till it bubbles. Add essence, mix well then keep to cool. Water Falooda Pudding: Boil all well except color and essence. Remove from flame add essence and pour little in 3-4 different bowls. Add different color on each bowl and mix well. Use new syringes without needles, pour one colour pudding in each syringe. Use syringes of each colour on the carving of butterfly just like in picture. Let it set completely. Now pour creamy falooda mixture on top of it and let it set completely, chill in fridge. Unmould on platter.
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