During the summer season, when the scorching sun and sweat become bothersome, everyone craves something cold and sweet. It would be wonderful to enjoy delicious, chilled, market-style Custard Falooda right at home.

Not only will it provide relief from the intense heat, but its exquisite taste will also refresh your mood. The best part is that you can easily prepare it using simple ingredients found in your kitchen, such as milk and vermicelli. Let’s learn the easy, step-by-step recipe without delay.

**Ingredients for Custard Falooda**
You will need the following items to make it:

Milk: 2 to 3 cups (full-cream milk is preferable)
Custard powder: 2 tablespoons
Vermicelli (sevai): Half a cup
Sabja seeds (basil seeds): 1 tablespoon
Sugar: 4–5 tablespoons or to taste
Rose syrup: 2–3 tablespoons
Chopped nuts: Almonds, pistachios, and cashews
Tutti-frutti: 1 teaspoon
Vanilla ice cream: 1–2 scoops

**Step-by-Step Recipe for Custard Falooda**
First, soak the sabja seeds in a bowl of water and let them sit for 15–20 minutes; they will swell up and take on a jelly-like texture. Sabja seeds have a cooling effect on the stomach during summer.
Place a vessel on the stove to heat the milk. Once the milk starts to boil, add the sugar. Meanwhile, take the custard powder in a small bowl and mix it with a little cold milk to form a smooth paste, ensuring there are no lumps.

Slowly pour this paste into the boiling milk while stirring continuously. Once the milk thickens slightly, turn off the heat and place it in the refrigerator to cool down completely.
In a separate vessel, boil water and add the vermicelli to it. Once the vermicelli is cooked and soft, turn off the heat. Drain the hot water and immediately rinse the vermicelli with cold water to prevent it from sticking together.

Now, it is time to assemble the falooda. Start by taking a tall, attractive glass.
First, drizzle some rose syrup along the inner sides of the glass to give it an appealing look.

Next, add 2 spoonfuls of soaked basil seeds (sabja) to the base of the glass. Layer 2 spoonfuls of the cooked vermicelli over them.
Now, pour in the chilled, thick custard-infused milk. If there is still space in the glass, repeat the layering process (basil seeds, vermicelli, and custard milk).
Finally, to make the falooda truly rich and delicious, place a large scoop of vanilla ice cream on top. Garnish with chopped almonds, pistachios, tutti-frutti, and a drizzle of rose syrup.

Custard falooda is best enjoyed when it is thoroughly chilled. You can even add a few ice cubes before serving if you wish.
There you have it—your magnificent, chilled custard falooda is ready. Enjoy it yourself and share it with your family to beat the summer heat.

PC Social Media