Fruity Falooda

Dissolve the red and green jelly separately in 1 cup of boiling water.

In a saucepan boil the milk and add the kalakand.

Mix well and turn the flame off.

Chop the pineapples and keep aside.

Now dissolve the corn flour in 1 cup water.

Pour this mixture into a non stick pan and allow to cook on a low flame.

Continue stirring the corn flour mixture as it cooks.

When the mixture begins to solidify pour it into the falooda mould.

Keep a bowl of ice cold water ready.

Allow the strands of falooda to fall into the cold water from the mould.

Cut the red and green jelly into cubes.

Take a falooda glass and add the prepared vermicelli to the base.

Now add a few cubes of jelly followed by the crushed ice, kalakand mixture, basil seeds, a scoop of ice-cream and red syrup.

Garnish with the sliced almonds and pistachios and serve.