FALOODA
Arrange 3 Poli on 4 individual plates, pour on the remaining reduced milk and serve warm. INGREDIENTS INGREDIENTS 200g/7 oz Cornflour 1 tsp Yellow Colour (optional) PREPARATIONS THE CORNFLOUR: Put in a kadhai, add colour and water (approx 750ml/3 cups + 2 Tbs) and stir until dissolved. Then boil over medium heat, stirring constantly, until reduced to a gelatinous consistency with a sheen on the surface. THE FALOODA: Force the cooked cornflour immediately through a noodle press, using the V1o-inch mesh and collect the Falooda in a handi full of chilled water. (Store in a refrigerator and consume within 48 hours.)
