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Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator. Put the Tukmalanga seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black centre! Strain and keep aside in a small bowl.
To assemble the Shahi Falooda:
Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Tukmalanga seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream or Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!