Falooda is a very popular dessert made by combining rose syrup, falooda sev,basil (sabza/takmaria) seeds, sweetened milk and ice cream. Falooda sev is usually made with arrowroot powder or cornflour. Today I am going to share with you how to make falooda sev at home from scratch using cornflour.
Grease the sev mold with oil and keep it ready. Use the disc with small holes.
Keep a bowl of ice cold water ready.
Mix cornflour and sugar in a bowl.
Add water slowly stirring continuously to prevent formation of lumps.
Heat a pan, then simmer and add the cornflour+sugar mixture gradually, stirring continuously.
Cook until the mixture becomes thick and glossy. Switch off the flame.
When the mixture is hot, using a spoon, fill the mixture into the sev mold and press it over a bowl of ice cold water.
Refrigerate the sev with water for 20-30 minutes. Then strain it and use it to make falooda or to garnish kulfi ice cream.
Storage and shelf life – Store it in an air tight container in the refrigerator. Stays good for 2 days.
I prepared this sev to make falooda ice creams. Recipes coming soon.