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Recipe Ingredients

2 cups chilled milk
1 tbsp cornflour
1 cup rose syrup/sherbet
1 tbsp isabgol seeds (tukmaleha)
iced water in a pan with a colander on top of it
ice cream to top it ? optional

Recipe Procedure

Mix the cornflour with one cup water and bring to a boil, then simmer, stirring all the time. As soon as becomes translucent, take it off the heat.

Transfer the cornflour paste on to the colander and press with the spoon so that the pressed paste falls into the iced water in shreds.

Keep aside for half an hour.

When ready to serve, take four glasses. Divide the syrup onto the glasses.

Pour the milk over this equally in the four glasses. Add 1/4 cup crushed ice and top it with the isabgol seeds and falooda, which have been strained of the water.

Serve.

(You can also serve it topped with a scoop of ice-cream or rose or kesar syrup.)