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4 Delicious And Exclusive Falooda Recipe To Cook

The Falooda Recipe is very simple to make and very tasty to enjoy. A very impressive dish of summer. Try and enjoy yourself……

Falooda Recipe



  • Corn flour 1 cup
  • Water 1 cup
  • Red jelly 1 bundle
  • Green jelly 1 bundle
  • Basil seeds 2 tbsp (splashed)
  • Milk 125 gm
  • Kalakand 125 gm
  • Pistachios and almonds 25 gm
  • Pineapple cuts 2 – 3
  • Vanilla ice cream ½ ltr
  • Red syrup as required
  • Ice as required (smashed)

Cooking Method:

  1. Release the red and green jelly separated in 1 container bubbling water.
  2. In a pot, heat up the milk and include the Kalakand.
  3. Blend well and turn the fire out.
  4. Hack the pineapple and set aside.
  5. Presently dissolve the corn flour in 1 cup water.
  6. Pour this blend in a non-stick dish and abandon it on a low fire.
  7. Keep mixing the cornmeal blend as it cooks.
  8. At the point when the blend starts to harden empty it into the falooda structure.
  9. Keep a dish of ice water prepared.
  10. Permit the strands of falooda to drop out of the mold into the cool water.
  11. Cut the red and green jelly into shapes.
  12. Take a falooda glass and include the pasta cooked at the base.
  13. Presently include a couple shapes of jelly, trailed by the smashed ice, Kalakand blend, basil seeds, a scoop of dessert and red syrup.
  14. Trim with the cut ​​almonds and pistachios and serve.



  • 2 tsp sweet basil seeds, absorbed in¾ cup water
  • 3 tbsp falooda sev cooked according to bundle directions
  • 3 to 4 tbsp rose syrup
  • 1/2 to 2/3 cup mango puree or two medium estimated mangoes mixed to a smooth puree in a blender
  • 2 to 2 1/5 mugs chilled milk
  • 1 tbsp slashed or cut pistachios or a blend of hacked dry natural products
  • 3 to 4 scoops of mango dessert or vanilla frozen ice cream( (discretionary)
  • 1 medium measured mango, peeled and hacked in little 3D squares
  • pounded ice or ice 3D squares (discretionary)
  • mango custard (discretionary)
  • mango jelly
  • tutti frutti (discretionary)

Cooking Method:

  1. To start with douse 2 tsp basil seeds in ¾ cup water for around 20 to 30 minutes . later strain them with a tea strainer and put aside .
  2. At that point set up the falooda sev as indicated by bundle headings . in the event that you then cook to do bubble them in water until completely cooked and mellowed .
  3. Flush the cooked falooda sev in water and after that deplete . keep aside secured . in this way the falooda sev totally cool to room temperature .
  4. In a serving glass, add 1 tablespoon rose syrup .
  5. At that point include 2 teaspoons basil seeds .
  6. Next 2 to 3 teaspoons falooda sev .
  7. Include 3 tablespoons mango puree .
  8. Add ¼ to ⅓ cup milk .
  9. Rehash the layers .
  10. Add ⅓ to some milk and cleaved mangoes .
  11. Top with a scoop of vanilla frozen ice cream and some hacked mango or in cuts or dried organic product . include some cleaved mango .
  12. Your Mango Falooda is ready to enjoy!



  • Hot milk 3 cups
  • Sugar 3 tbsp
  • Rose syrup 6 tbsp
  • Drenched falooda seeds 6 tbsp
  • Splashed falooda sev 1 cup
  • Strawberry seasoned jam 3D shapes 1 cup
  • Vanilla frozen yogurt 4 scoops

Cooking Method:

  1. Join the milk and sugar in a profound bowl and blend well.
  2. Keep this sweetened mixture aside to take into consideration atleast 1 hour or until it has cooled.
  3. Pour ½ tablespoon of rose syrup in a tall glass , include 1 ½ tablespoons falooda seeds , ¼ container falooda sev and ¼ cup jelly solid shapes about .
  4. Pour some the cooled sweetened milk over it and top with a scoop of vanilla ice cream.
  5. Quickly embellished with a couple drops of rose syrup.
  6. Now enjoy!



  • 3 tsp good quality vanilla extract
  • 1 ½ cups rose water
  • 1 ¾ cups sugar
  • 3 tbsp corn syrup (optional – to prevent crystallization of the sugar syrup)
  • ¼ cup rose water (to add at the end)
  • pinch of salt
  • few drops of pink colouring (or as much or as little as you prefer)
Shortcut for Faluda Syrup:
  • About 2 cups of bottled Rose syrup
  • 2 tsp of Vanilla extract
Sri Lankan Faluda:
  • 3-4 tbsp of Faluda syrup (add more or less, to your preference)
  • 1 cup of cold milk
  • 1-2 tsp Tukmaria (also called basil seeds/sabja seeds/kasa-kasaa)
  • Water to soak the seeds
  • Strawberry jello (jelly) cut into 1 cm cubes (about ¼ cup)
  • A generous scoop (or two) of Vanilla ice cream

Cooking Method:

Sri Lankan Faluda Syrup:

  1.  Show sugar, salt, corn syrup and rose water (except for ¼ glass rose water) in a pot. Heat to the point of boiling, blending at times to break up the sugar. Include the vanilla concentrate.
  2.  Lessen the warmth to low and stew until you get a pleasant thick syrupy consistency.
  3.  Expel from warmth and let it cool to room temperature.
  4.  The remaining some rose water and mix to consolidate.
  5.  In pink shading (a drop at once and blend until you get a dim pink shading).
  6.  For the alternate way form – simply include the vanilla concentrate in the rose syrup and shake well to join.

Faluda Drink (per individual):

  1.  Douse basil seeds in about some water for around 10 minutes, a “gel-coat”. Deplete and put the seeds aside.
  2.  On the off chance that you need to make a layered impact, first the milk into a glass.
  3.  Pour the syrup Faluda (pour gradually to get the layer).
  4.  Include the Jell-O (discretionary) and the Tukmaria seeds.
  5.  Include the ice and present with a spoon and/or a straw (ice will keep on sweetening the beverage, so include any additional syrup) ..
  6. Now enjoy!

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