The Corn flour: Put in a wok, add water and stir until dissolved.
Then boil over medium heat, stirring constantly, until reduced to a gelatinous consistency with sheen on the surface.
The falooda: Force the cooked corn flour immediately through a noodle press, using the 1/16 inch mesh and collect the falooda in a clay pot full of chilled water.
(Store in a refrigerator and consume within 48 hours)
Pleasebe judicious and courteous in selecting your words.
i made it but the noodels where breaking ang where not of the same taste as of stores or market. suggest me any solution how can i stop it from breaking.
finally samja falooda noodles kaise banate hai . . thank u khanapakana.com
thanks to recepie owner.
sounds really excellent.lovely
not very good looking sorry
what is the historical background of this dessert?
muje nahe pasand
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