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This sweet and creamy mango falooda is a simple, light dessert that is perfect for ending off a rich meal during Ramadan.
From the book
The Ramadan Cookbook
80 recipes for celebrating Ramadan and beyond
From filling ideas for suhoor to satisfying dishes for iftar
An essential resource for anyone observing Ramadan
Available to download for just 99p for a limited time only, for UK customers.
Dessert is a must for iftar during Ramadan in our house. Whether it’s ice cream, jelly or fresh fruits, something sweet is on the table to enjoy after the main meal. I normally make a rose version of this dessert, but this Mango Falooda is just as delicious – I absolutely love mangoes. This dessert is so creamy, soft and light and totally melts in your mouth.
| 1 litre | full-fat milk |
| 2 tbsp | custard powder |
| 2 tbsp | milk powder |
| 2½ tsp | falooda powder |
| 400g tin of | mango pulp |
| 6 tbsp | double cream |
| 200g | condensed milk |
| ¼ tsp | ground cardamom |
| For the decoration: | |
|---|---|
| mango chunks | |
| pomegranate seeds | |
| chopped pistachios | |
| Pinch of | saffron threads |
Prep: 25 minutes. Cook: 20 minutes. Chill: 3 hours.
Set aside 150ml of the milk and pour the rest into a large saucepan on a low heat. Heat gently until the milk starts to simmer – this may take up to 20 minutes. Keep an eye on the milk and give it an occasional stir.
Place the reserved milk in a jug with the custard powder, milk powder and falooda powder and mix until smooth. Add this mixture to the hot milk and stir on a gentle heat. You will notice the milk will start to thicken. With the heat still on low, add the mango pulp, double cream, condensed milk and ground cardamom and mix everything to combine.
Pour into individual dessert bowls or into a large dish, allow to cool, then chill in the fridge for 3 hours to set. Decorate with mango chunks, pomegranate seeds, chopped pistachios and a few saffron threads before serving.
This dessert will happily keep in the fridge for 1–2 days, so you can prepare it ahead of time and decorate it just before serving.
Tip: Falooda is a setting agent, sometimes called agar agar or China grass.
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From filling ideas for suhoor, to satisfying dishes for iftar The Ramadan Cookbook, from award-winning food blogger Anisa Karolia, is the ultimate guide to cooking during the annual month of fasting observed throughout the Muslim world.
Available to download for just 99p for a limited time only, for UK customers.
The Ramadan Cookbook
80 recipes for celebrating Ramadan and beyond
From filling ideas for suhoor to satisfying dishes for iftar
An essential resource for anyone observing Ramadan
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