Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 10 tall transparent falooda glasses (narrow at base, wider at rim ie. conical)
  • 1 liter - chilled un-boiled pasteurized milk
  • 1 cup - rose syrup
  • 1/2 liter - vanilla ice cream
  • 1 tbsp - falooda seeds
  • For falooda sev:
  • Sev press with medium-fine holed plate
  • 1 cup - corn flour
  • 2 cups - water
  • plenty of ice-cold water

How to Make Falooda

  • For sev:
  • Mix corn flour and water.
  • Cook on slow fire, stirring continuously, till transparent.
  • If required add few more tbsp water while cooking.
  • Mixture when cooked should be transparent and can be sticky.
  • Oil inside of press. Spoon in cooked mixture.
  • Hold press over a large bowl of icewater.
  • Press out spaghetti like sev into water.
  • Do not disturb by stirring.
  • Keep in refrigerator to chill till required.
  • Drain in colander before using.
  • For falooda seeds:
  • Soak cleaned seeds in 1/2 litre water for 30 minutes.
  • Drain in colander, chill in refrigerator till required. To proceed before serving:
  • Beat chilled milk with hand mixie till frothy.
  • Take number of glasses to be served.
  • Pour 2 tbsp of syrup at bottom.
  • Add 2 tbsp sev. Top with 1 tbsp seeds. Tilt glass a bit, pour milk to 3/4 level, carefully.
  • Do not disturb the base layers, while pouring.
  • Top with a scoop of vanilla icecream.
  • Serve with long handled thick shake spoons.
  • Variation:
  • Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda". Top icecream with chopped almonds, cashew nuts and pistachios in kesar falooda.