Kiwi Falooda with Mango Scoop

About Kiwi Falooda with Mango Scoop

Ingredients

• Medium kiwis, peeled 4
• Falooda as required
• Manco ice cream 8 scoops
• Castor sugar 2 to 3 tbsps
• Sweetened reduced milk 2 cups

How to Make Kiwi Falooda with Mango Scoop (Stepwise Photos)

Method

1. To make kiwi compote, roughly chop kiwis.
2. Heat a non-stick pan, add kiwis and castor sugar, mix and cook till pulpy. Remove from heat, cool down to room temperature and chill in the refrigerator.
3. Put 2 tbsps kiwi compote into each of 4 tall glasses. Top with some falooda and pour ½ cup reduced milk. Top with 2 scoops of mango ice cream and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps