Banana,Basil seeds,sev,milk are the essential ingredient in making falooda recipe.

Sabja Seeds also called as Basil Seeds help in reducing weight,treat digestion disorder, protect from skin infection, lung disorder, prevent from sore throats,cure constipation and reduce stress.Basil Seeds contain vitamin A,vitamin K, protein,iron,beta carotene, lutein, zeaxanthin and minerals like potassium, manganese, copper, calcium, folates, and magnesium.

Banana is a Powerful Antioxidant that also maintain Blood Sugar level, improve Intestine health,avoid Heart problems,improve Kidney Health.One glass serving of falooda includes calories of about 217, 12.6g fat ,21.3g carbohydrate and 5.9g of protein.

Basil Seeds can be used in Falooda Recipes like Banana Falooda,Mango Falooda,Muskmelon Falooda,Apple Falooda,Rose Falooda,kulfi Falooda.

How to Prepare Banana Falooda

Ingredient:

Basil seeds / Sabja Seeds - 2 tbsp
Falooda Sev- 1 tbsp
Milk - 1 cup
Sugar - 4 tablespoons ( chilled thick sweet milk )
Banana puree - 1/2 cup
Banana pieces - ½ cup chopped

Add sev to the boiling water,wait until sev cooks well.Once sev gets cooked ,drain sev and cool it aside ,let it cool for 10 min. Meanwhile soak Basil seeds for 30 minutes. Once  Basil seeds gets ready Make banana Puree(blend banana to thick and fine paste).Add 4 tbsp Banana puree in the serving bowl then add chilled milk and 1/2 tbsp Basil seeds.Add cooked sev 4 tbsp over it. Repeat this for making 3 layer(puree next milk next basil seeds next cooked sev)Add some Banana Puree and chopped Banana pieces as topping. Add Vanilla Ice cream as final layer .Note:

• To make Banana puree  just grind Banana fruit with normal water.
• layer might differ according to the container height.
• Milk needs to be boiled and then should be chilled.
• Sabja Seeds can be added more or little according to the person need.
• Milk should be thick.
• Instead of milk we shall add sweet cream too.
• Crushed Nuts shall be added to improve the calories.
• In the above recipe i have add the sugar with milk.