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1 liter - chilled, un-boiled pasteurized
1 cup -
1/2 liter - vanilla ice
1 tbsp - falooda seeds
1/2 cup - chopped
For falooda sev:
Sev press with medium-fine holed plate
1 cup -
2 cups - water
plenty of ice-cold water
How to Make Kesar Falooda
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 ice water.
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.
In the serving glasses, pour 2 tbsp of syrup at the bottom.
Add 2 tbsp sev. Top with 1 tbsp seeds. Tilt glass a little, pour milk to 3/4 level, carefully.
Do not disturb the base layers, while pouring.
Top with a scoop of vanilla ice cream.
Garnish with chopped nuts
Serve with long handled spoons.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.