Falooda Tres Leches Cups
A refreshing Rose Falooda Tres Leches dessert made with Foster Clark’s favourites, perfect for summer gatherings.
Ingredients
For the cake:
- 1 pack white cake mix from Foster Clark’s
- 3 eggs
- 80ml vegetable oil
- 275ml water
For the jelly:
- 1 pack strawberry jelly from Foster Clark’s
- 2 cups water
For the whipped cream:
- 1 pack whipped topping mix from Foster Clark’s
- 115ml cold milk
For the tres leche
- 1 cup full fat milk
- ½ cup evaporated milk
- ¼ cup condensed milk (adjust to your sweetness preference)
For the Falooda
- ½ packet instant rose falooda mix
- Sabja seeds
- Vanilla Ice Cream
Instructions
- Follow the instructions on the cake mix box to prepare the cake. Once baked, let it cool and poke holes in it.
- Prepare the tres leches by combining the full-fat milk, evaporated milk, and condensed milk. Mix until well blended.
- Drizzle a generous amount of tres leches mixture over the cake, ensuring it’s soaked but not soggy. Cut into cubes.
- Prepare the rose falooda by following the instructions on the packet, then refrigerate.
- Prepare the whipped topping by following the instructions on the pack.
- Prepare the jelly following the instructions on the pack. Once set, dice into small cubes.
- In serving glasses, assemble the rose falooda tres leches cups: add layers of falooda, soaked cake cubes, whipped topping , diced jelly, soaked sabja seeds, and vanilla ice cream, alternating depending on your preference.
- Refrigerate for at least 30min before serving.
Recipe by Prajna D Shetty
Made With
