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.)