Easy Falooda Sev Recipe | Homemade Falooda Noodles Recipe | Kitchenstagram
Falooda Sev, those delicate noodle-like strands that add texture and charm to the beloved Indian dessert Falooda, can be easily prepared at home with just two ingredients: cornflour and water. Forget store-bought versions- homemade sec is fresher, cleaner and incredibly simple to make.
To make falooda sev, a smooth mixture of cornflour and water is gently cooked until it transforms into a thick, glossy paste. Once the desired consistency is reached, the warm mixture is quickly pressed through a sev maker, bhujia/sev press, or even a sturdy piping bag fitted with a fine nozzle. As the thin strands fall, thy are directly dropped into a bowl of ice-cold water. This step is crucial-it not only helps the noodles set immediately but also prevents them from sticking together or clumping. The icy bath keeps the sev firm and distinct.
Once cooled, these translucent noodles can be stored in the refrigerator, submerged in cold water, for up to 2-3 days. Always keep them chilled until you’re ready to use them in your desserts. Drain and rinse them just before serving for the best texture.
While commercially available falooda sev is often made using tapioca starch or sago, using cornflour gives a lovely smoothness and slightly opaque finish that complements rich desserts like royal falooda, chocolate falooda or mango falooda. Arrowroot starch can also be used as a substitute, but cornflour has the added advantage of a neutral flavour and a bright clean appearance when hydrated.
Falooda itself is a chilled, layered dessert drink that originated from Persian cuisine and travelled to India, where it gained popularity for its refreshing taste and beautiful presentation. A typical glass of falooda contains rose syrup, sweetened milk, soaked basil seeds (sabja), falooda sev and often a scoop of ice cream or kulfi on top. The strands of sev contribute a subtle chew and an elegant texture, making it one of the key ingredients in this treat.
During summer, when the heat is relentless and humidity refuses to let up, cold treats like falooda are a true blessing. Making the sev at home ensures quality and adds a personal touch to your chilled creations.
Ingredients
1/2 cup Cornstarch
1 1/2 cup Water
Chilled water
Ice cubes
1 no. Piping bag/ Sev Press
Preparation
- Step 1: In a bowl combine cornflour and water and whisk it till it forms lump-free slurry.
- Step 2: In a saucepan strain the cornflour slurry. Cook on low heat add the cornstarch water and start cooking and stirring. Keep stirring and you will see the mixture turns transparent, glossy and thick. Make sure to stir or it will stick to the pan.
- Step 3: Pour the gluey cooked mix into a piping bag. Do wear gloves or hold a thick towel to hold the piping bag as the mixture is very hot.
- Step 4: Hold the piping bag over the chilled ice water and squeeze it gently but firmly to ooze out thin strands of the mixture into the water. Form circular movements with a steady squeeze, so as to allow for a formation of circular strands of sev. Make sure to do it while the dough mix is hot. The noodles are immersed completely in the cold water.
- Step 5: Let the falooda noodles rest in the ice-cold water for 30-60 minutes before using. Refrigerate the falooda sev immersed in cold water and store for 2-3 days.
- Step 6: Strain the cold water and use falooda sev as required for desserts like falooda and kulfi. Enjoy!!
Pro Tips:
For best results with falooda sev, ensure the cornflour-water mixture is runny to prevent it from turning doughy during cooking.
For a vibrant twist, mix in a few drops of edible food colouring at the beginning- this creates beautiful, colourful strands.
Keep stirring constantly until the mixture turns glossy and thick for smooth, even sev. Consistency and heat control are key to perfect homemade falooda sev.
Always cook the mixture over a low flame to maintain the right texture.
Make sure to make noodles while the dough mix is hot.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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