Falooda sev recipe, how to make falooda sev at home with corn flour for desserts like falooda
Falooda is a rich Indian dessert that is apt for the summer days. Falooda, which has its origins in ancient Persia, is a cold beverage that consists of noodle like delicate strands, tukmaria or falooda seeds (sabja or basil seeds), milk and rose syrup. One of the prettiest layered dessert in a glass and a gem among Indian recipes. Before I post falooda recipe, I am sharing falooda sev recipe which is an essential ingredient to make falooda. Falooda sev is also served with kesar kulfi and is a popular dessert called kulfi falooda.
I have never had success in finding falooda sev manufacturers in Andhra/Banglore/Chennai. It makes sense to make falooda sev at home as its a super easy recipe to prepare in few minutes. Basically store bought falooda noodles or sev is made of tapioca or sago. The falooda sev recipe I am sharing uses corn flour. You can use arrowroot starch in place of corn flour. The falooda sev machine that I use is a bhujia press or sev maker aka jantikalu gottam (in telugu) to make falooda noodles.
corn flour mixture cooking on low flame
corn flour mixture thickening on cooking
cooked corn flour mixture pressed through sev/bhujia maker ~ falooda sev in cold water
Corn flour and water mixture is cooked to form a thick, glossy mixture which is then passed through a bhujia maker to form thin noodles or falooda sev. These thin transparent strands are stored in ice cold water so that they do not stick to each other and to prevent them from forming a lump. Homemade falooda sev can be stored in cold water in the fridge for two to three days. So why buy falooda sev when you can make freshly pressed falooda seviyan at the comfort of your home. 🙂
Learn how to make falooda sev recipe at home with corn flour and bhujia press/sev press
In a vessel, add a liter of ice cold water and ice cubes and set aside in the fridge.
In a vessel, mix 1/2 cup water, cornflour and sugar such that there are no lumps.
Heat 1 cup of water in a heavy bottomed vessel and bring to a boil. Reduce flame to low and slowly add the cornflour mixture and keep stirring constantly. The mixture will begin to thicken as shown in the above images.
Keep stirring constantly till the mixture turns transparent, glossy and thick. Turn off flame and immediately spoon the hot mixture to a bhujia press or sev press. Ensure that you place the mold/plate with small holes that you use to make thin sev. Do wear gloves or hold a thick towel around the bhujia press as the mixture is very hot.
Remove the ice cold water vessel from the fridge. Press the hot cornflour mixture through the bhujia maker into the cold water such that the thin strands of noodles are immersed completely in the cold water.
Refrigerate the falooda sev immersed in cold water until use. It can be stored for 2-3 days in the refrigerator.
There is no need to cook the falooda sev anymore. Strain the cold water and the freshly prepared falooda sev as required for desserts like falooda and kulfi falooda.
You can flavor the falooda sev by adding any fruit flavor of choice like fresh puree of pineapple, strawberry or mango. Add this after step 4.
By Sailu Published:
Falooda sev recipe with corn flour. How to make falooda sev at home to make desserts like falooda. Thin strands like noodles or vermicelli for kulfi falooda
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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