Bring the milk to a boil and simmer till it reduces to one cup. Turn off heat, add 2 tbsp sugar and mix . Bring to room temperature and chill until use.
Soak falooda seeds- in water for 20 mins and allow to bloom. Set aside.
Blend mango puree with3 tbsp of sugar and refrigerate until use.
Place the prepared falooda sev in cold water and refrigerate until use.
Chill the serving falooda glasses in the fridge for at least half an hour.
To assemble falooda:take the chilled serving glass and add few mango cubes- in the bottom of the glass followed by 2 tbsp of bloomed falooda seeds.
Next layer with2 heapedtbsp of falooda sev followed by 3 tbsp of mango puree. Slowlypour few tbsps of chilled milk.
Next layer with few more mango cubes, followed by a generous tbsp of bloomed falooda seeds. Next layer with2 tbsp of falooda noodles followed by tbsps of mango puree and chilled milk
Finally place a scoop of mango ice cream on top,garnish with sliced nuts and a cherry. Serve immediately to avoid the ice cream from melting.
