|Falooda Trifle Pudding|
My sweet tooth has been very active these past few weeks. What with friends and others presenting us with delectable home made goodies and other popular sweetmeats of the season, I have been spoilt for choice. In the midst of all that, Ranita made her usual coffee brownies, so decided to explore unknown territory and combine two of my favourite desserts- Falooda, a popular Indian Dessert and Trifle, a family favourite. The result- extraordinary (even if I say so myself). But then, you have to make it and taste it for yourself.
For The Trifle: 1 slice cake or brownies of any kind; 2 tbsp nuts per person; 1/2 an apple, cubed; 1 scoop ice cream per person (optional); a few red icing hearts for decoration.
For The Coffee Brownies: 250 gms salted butter; 250 gms dark chocolate, chopped; 3 tbsp nescafe (instant coffee) dissolved in 1/8 cup of hot water; 1 cup brown sugar; 4 eggs lightly beaten; 2 tsp vanilla essence; 1 cup self raising flour; 2/3 cup chopped nuts.
Preheat oven to 180 C. Grease and line a 12" by 6 inch rectangular baking tray.
Melt butter and chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Add coffee and sugar and stir until sugar has almost dissolved. Remove from heat and keep aside. Beat in the eggs, vanilla and a pinch of salt. Fold in the flour and nuts. Bake for 25 minutes or until skewer inserted in centre comes out clean. Cool 10 minutes in tin and cut into squares.
For the Falooda : 2 tbsp angel hair pasta; 1 cup cold milk; 2 tsp rose water; 1/4 cup red jelly (follow instructions on packet and reserve left over for the family to eat); 1 tsp sabza (basil seeds); 2 tbsp MTR Badam Mix;
Boil the pasta is a large pan of water for 15 minutes until done. Drain under running water and keep aside. Clean and soak the sabza in 500 ml water for half an hour. Drain just before use in a strainer. Mix the milk, MTR Badam Mix and rose water together. Chill in refrigerator.
To Assemble: I decided to make individual Falooda Trifle Puddings for everyone.
Take a pretty glass and place the coffee brownie at the bottom. Press firmly into place. Scatter the nuts on top evenly, followed by the apple. Then pour the falooda over the layers. Decorate with the red hearts. Set in the fridge and serve really cold with a scoop of your favourite ice cream.