Falooda sev recipe

Falooda sev recipe, how to make falooda sev at home with corn flour for desserts like falooda

falooda sev recipe

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.

falooda sev with corn flourfalooda noodles
corn flour mixture cooking on low flame
make falooda sev at homehow to make falooda sev at home
corn flour mixture thickening on cooking
falooda sev making machinehomemade falooda sev recipe
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. 🙂

falooda sev
falooda sev

Learn how to make falooda sev recipe at home with corn flour and bhujia press/sev press

Falooda Sev Recipe

  Prepare time:
 Serves: 6

 Main Ingredients:

  •  corn flour


  •   Corn flour - 1/2 cup
  •   Water - 1 1/2 cups
  •   Sugar - 1 1/2 tbsps

Method for making Falooda Sev Recipe

Grease the sev press and set aside.
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.


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
  • Yvonne Schelling


    • Ravi

      You could try in an Indian grocery store. Usually though its not a grocery item, many Indian stores abroad stock utensils too.

  • kaumudi

    Quinoa Khicadi


    ½ cup quinoa

    ¼ cup mix of Chana dal, moong dal and toor dal

    1 table spoon Ghee

    ½ teaspoon cumin seeds

    ½ tea spoon mustard seeds

    7-8 curry leaves

    2 whole red chillies

    ½ teaspoon turmeric


    Rinse Quinoa with water

    Heat ghee in a pressure cooker

    Put cumin seeds, mustard seeds, curry leaves and red chilies

    Sauté it till the times it starts giving aroma

    Add Quinoa and mixture of dal

    Add 2 cups of water

    Add turmeric

    Add salt to taste

    Cook for 8-10 mins

    Healthy and complete nutrition loaded khichdi is ready