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Falooda seeds (sabza/ tukmaria/ basil seeds) 2 tbsp Rose syrup 2 tbsp Milk (chilled) 3/4 cup Falooda noodles (arrowroot vermicelli) 2 tbsp Strawberry flavored jello (crushed coarsely) 2 tbsp Almonds (roasted and chopped) 1 tbsp A scoop of strawberry ice cream (If you want "saffron/kesar falooda", then replace the rose syrup, strawberry-flavored jello and strawberry ice cream with kesar syrup, pineapple-flavored jello and kesar pista ice cream respectively.)
Milk 1 kg Sugar 1 cup Cardamom 8 Khoya 75 gm Rose water 3 tbsp Falooda noodles as required Rooh afza as required Condensed milk as required Corn flour 1 tbsp Almond as required Pistachio as required Murabba as required
For Kulfi: Dry milk powder 2 cup Water 2, 1/2 cup Sugar 3/4 cup Cornflour 2 tbsp (leveled) Cream 1 pack Raisins (optional) 1, 1/2 tbsp Pistachio (grind with some sugar) 1, 1/2 tbsp Kewra essence a few drops Apple green food color a few drops For Falooda: Milk 1 liter Sugar 10 tbsp Falooda noodles 1 packet (boiled) Kewra essence a few drops Pistachio crushed 1 cup Red food color a few drops
For Malai Kulfi: Milk 1 liter Sugar 1 cup Tetra pack cream 1 packet Reduced milk (Khoya) 200 gm Bread slices 2 large Screw pine (kewra) 1 tsp Sliced almonds and pistachios 1 tbsp For Falooda: Corn flour 1 cup Water 2, 1/2 cup Yellow color few drops (optional) Screw pine 1 tsp
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