Chocolate Falooda With Bournville Chunks: A Layered Dessert How-To

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 2 tbsp falooda sev 2 cups milk 2 tbsp sugar 2 tbsp cocoa powder 2 tsp basil seeds (sabja) 50g Bournville chocolate, chopped 1 scoop chocolate ice cream Chocolate syrup

Soak and Cook

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Soak basil seeds in water until gooey and swollen. Boil falooda sev until soft and rinse with cold water.

Make Chocolate Milk

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Heat milk with sugar and cocoa powder until evenly combined. Chill for a few minutes.

Prepare Glasses

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Layer

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Add soaked basil seeds, cooked sev, chilled chocolate milk, chunks of Bournville chocolate, and chocolate ice cream.

Garnish and Serve

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