Strawberry 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 boiled and chilled milk
4 tblsp strawberry crush (ready made)
1/2 cup falooda sev
2 tblsp sabja seeds
1 cup jelly (prepared as per instuctions on the pack)
Some chopped nuts 
Strawberry crush for garnishing
Vanilla icecream

  • Add strawberry cush to the chilled milk and mix well and refrigerate till you serve it
  • Soak sabja seeds in 1/4 cup water for 15 mins, to bloom
  • To assemble the falooda icecream, take one tall glass
  • Put 2-3 tblsp jelly in the glass, followed by chilled strawberry milk, bloomed sabja ,falooda sev
  • Finally put 2 scoops of vanilla or any icecream of your choice and garnish with some chopped nuts and strawberry crush.
  • Serve immediately.


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