Ingredients
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the falooda noodles:
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1 cup (250 ml) water
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teaspoon salt
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teaspoon baking soda
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1 tablespoon cornstarch
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teaspoon rosewater (optional)
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the fruit chaat:
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the base :
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2 cans (400 ml each) full-fat coconut milk
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cup (170 grams) taro root powder
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cup (120 ml) sugar, divided into 3 parts
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cup (80 ml) water, divided into 3 parts
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of saffron soaked in 2 tablespoons hot water
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2 ripe mangos , cubed
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cup (60 ml) unsweetened pineapple juice
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cup (60 g) seedless red pomegranate arils
Directions
Sub-title: An Icy Treat Filled With Mango, Pomegranate, and Spices Served on a Bed of Crispy Falooda Noodles
Description: This vibrant and refreshing parfait combines the flavors of India’s popular street food chaat with wholesome vegan ingredients. The base consists of chilled coconut milk and taro root powder, which gives the dessert its creamy texture without any dairy. The fruity topping features fresh mango, pomegranate seeds, and pineapple, while the crunch from chia seeds adds an extra dimension of taste and texture. Serve this colorful treat as a fun and healthy alternative to traditional ice cream sundaes!
Ingredients:
For the falooda noodles:
1 cup (250 ml) water
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon cornstarch
½ teaspoon rosewater (optional)
For the fruit chaat:
For the base:
2 cans (400 ml each) full-fat coconut milk
¾ cup (170 grams) taro root powder
½ cup (120 ml) sugar, divided into 3 parts
⅓ cup (80 ml) water, divided into 3 parts
Pinch of saffron soaked in 2 tablespoons hot water
2 ripe mangos, cubed
¼ cup (60 ml) unsweetened pineapple juice
½ cup (60 g) seedless red pomegranate arils
Instructions:
Step 1: Prepare the falooda noodles according to the package directions or follow our homemade method provided above. Set aside.
Step 2: Make the fruit chaat base: Combine all the ingredients for the base in a blender and puree until smooth. Divide the mixture into two equal portions. Add 1 part of the reserved melted chocolate to one portion and mix well.
Step 3: Pour the remaining half of the prepared falooda noodles into four glasses or serving bowls. Distribute the chopped mango evenly among them.
Step 4: Add the first layer of fruit chaat mixture: Take one portion of the prepared fruit chaat base and spread it over the mango layer in each glass. Sprinkle some pomegranate arils and chia seeds on top.
Step 5: Repeat step 4 using the other portion of the prepared fruit chaat base, this time leaving out the chocolate.
Step 6: Garnish with mint leaves, more chia seeds, and pomegranate arils.
Note: If you don’t have access to taro root powder, you can replace it with 1 cup (120 grams) sweet potato flour. However, the consistency may be slightly different.
Serves: 4 servings per recipe
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 270 calories
Total Fat: 18 g
Saturated Fat: 14 g
Cholesterol: 0 mg
Sodium: 10 mg
Total Carbohydrates: 51 g
Dietary Fiber: 4 g
Sugar Alcohol: 1 g
Protein: 3 g
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