During summer days due to increasing heat, the body becomes cold. After going out anywhere, the continuous sweat causes excessive fatigue and weakness. After getting tired of eating lassi, buttermilk, ice cream forever, some have a strong desire to try some new foods. In that case, you can cook and eat new dishes at home. Make sure to make a cool custard faluda using milk beans to keep the body cool in the scorching heat. This food tastes very heavy and is also beneficial for the body. Due to increase in heat, many problems like burning in stomach, summer sickness etc. occur. To get rid of all these troubles it is necessary to consume cold food. Everyone in the house loves to eat faluda. Apart from this, you can definitely make faluda to welcome guests at home during summer days. Let’s know the recipe.(Photo Courtesy – AI)

In 15 minutes it will be ready like a hot sevaya! Include nutritious foods in your morning breakfast

Materials:

• milk
• Custard powder
• Subja
• sugar
• Rose syrup
• dry fruits
• tutti-frutti
• Vanilla ice cream
• Any fruits of your choice

A very nutritious breakfast for kids! Make chocolate pancakes from a bowl of ragi batter in 10 minutes, everyone will love it

Action:

• To make chilled custard faluda, take a spoonful of sabja seeds in a bowl and soak them in water. The seeds will bloom in 15 to 20 minutes.
• To heat the milk in the topa, after the milk in the topa has thickened, add sugar as per your choice and mix well.
• Add milk and custard powder in a bowl and mix together to make a paste. Pour the prepared paste into the milk mixture and mix.
• After the milk mixture cools down, add chopped fruits of your choice and mix well.
• Boil the water in a pot and soak the vermicelli in it. Then drain the water from the soaked vegetables.
  Swirl the inside of the glass with rose syrup. Then add sabja seeds to it.
• Add soaked vermicelli, prepared custard and top with vanilla ice cream and dry fruits. You can also use other materials for decoration.
• Custard Faluda made in easy way is ready.