Silk Chocolate Mango Falooda with Sabja Seeds Recipe

Directions

Soak sabja seeds in ½ cup of water for 10–15 minutes until they swell, then drain and set aside.

In a bowl, combine mango pulp, sugar, and milk; blend until smooth and creamy, then refrigerate the mango milk mixture for 15–20 minutes.

Break Silk chocolate into pieces and melt them using a double boiler or microwave in 20–30 second intervals until smooth.

Begin layering in a serving glass by adding two teaspoons of soaked sabja (basil) seeds at the bottom for a refreshing base.

Add 2 tablespoons of precooked vermicelli (falooda sev), filling about one-fourth of the glass.

For the third, vibrant layer, pour in the chilled mango milk mixture.

To add a rich chocolate layer, slowly pour the thick, melted Silk chocolate over the mango milk mixture.

Top the melted chocolate with a spoonful of fresh mango cubes.

For extra richness, add a scoop of your preferred ice cream - vanilla or mango, and spread it on top.

Finally, garnish as desired—I've drizzled melted Silk chocolate over the ice cream and sprinkled chopped pistachios on top. Serve chilled and enjoy.

Serve immediately. While adding cooked vermicelli, make sure there is no water on it.