Kesar Badam Falooda

1/2 cup corn flour
1.5 cups water
 1.5 tblsp sugar


  • In a bowl mix corn flour with 1/2 cup water with sugar , Mix well and keep
  • Heat the remaining 1 cup water in a pan, once it comes to boiling point simmer the flame and put the corn flour mixture ,stirring constantly ( mix the cornflour mixture well before adding it to the water)
  • The mixture will begin to thicken.  Stir the mixture  till turns transparent, thick and glossy
  • Keep ready a bowl with sufficient water and icecubes
  • Grease the chakli mould with the thin sev / bhujiya plate, put the hot corn flour mixture in the mould
  • Press the hot mixture through the  bhujiya maker into the cold water such that the thin strands of noodles are immersed completely in the cold water
  • after 5 mins drain the water and refrigerate the sev.
  • You can store this for 3-4 days in the refrigerator
2 cups milk
2 tblsp sugar
5-6 soaked almonds
4-5 saffron strands soaked in little milk
2-3 tblsp sabja seeds soaked in water for 20 mins
Vanilla ice cream (you can use any ice cream of your choice)
Almon slivers for garnishing

  • Peel the almonds and grind with little milk
  • Heat milk in a vessel with sugar, once starts boiling add the almond paste and cook for 5 mins
  • Add the saffron soaked in milk to the hot milk , keep the milk in the fridge once it becomes cool
  • To assemble falooda ic cream put bloomed sabja seeds in the tall serving glass, followed by falooda sev, chilled almond milk and two scoops of ice cream
  • Garnish with chopped almonds 
  • Serve immediately and enjoy.


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