Soak the Sabja in Water for 30 minutes
Before starting, place a Large bowl inside the Deep FreezerNote:For whipping the Cream, the bowl has to be chilled or else the cream will split Next we go ahead and boil the Vermicelli. In a small vessel, add water and once it begins to boil, add the Vermicelli into it. Once it is done, drain off all the excess water
Transfer the vermicelli into a bowl and fill it with either cold or room temperature water so that the vermicelli doesn’t get further cooked with it’s own heat and steam. Keep it aside
In a vessel, Add 1 Cup Cold Milk and 1 Tbspn Corn Flour and whisk it well so that no lumps form and place it on low flameNote:If you add cornflour to hot milk, it will turn lumpy Continuously keep stirring this Mixture and once it begins to thicken add ½ Cup Sugar and few drops of Vanilla essence
Once the Sugar melts, stir it for a little while until the mixture turns into a liquid custard like consistency.
Add the Rooh Afza and remaining Vanilla essence, turn off the flame and keep the vessel aside to cool
Once this mixture comes down to room temperature, remove the bowl from the freezer and add 1 Cup of Cream into it
With the help of an electric beater, beat the cream until it turns thickNote: we do not want stiff peaks or else the ice cream will turn extremely creamy like a cream consistency and not Ice-Cream consistency.But if you like your Ice Cream extremely Creamy, you can whisk until the cream turns into stiff peaks Then Transfer the Whipped Cream and the Milk mixture in a Mixer JarNote: If you’re going to whip your whipping cream into stiff peaks, you can skip this step Blend this mixture well until you begin seeing bubblesNote: Do not let the Mixer keep rotating continuously or else the Mixture will turn hot and may split. Use the start and stop method at 10 seconds intervals Now, Drain off all the water from the Sabja and Vermicelli and add it to this mixture. Gently using a Spatula, mix it all together. DO NOT ROTATE THE MIXER GRINDER AT THIS STAGE. Or else the Sabja and Vermicelli will blend it and we Don’t want that.
Pour this entire mixture into an Aluminum Cake tin or you can pour them into individual moulds
Since this is a Falooda Ice-Cream, I’ve just sprinkled some mixed Nuts over the Ice Cream to give it a Falooda feel
Cover with a cling wrap or foil sheet and place a lid over the Ice Cream so that it doesn’t have an Icy layer later
Tuck it into the Deep Freezer for about 6-8 hours and you can then enjoy your Favourite Falooda Ice-Cream on a Hot Summer Afternoon!