Falooda Sev Recipe – This is the-one-ingredient that makes or breaks your Falooda and this recipe from us will help you make the best Falooda Sev possible!

Falooda Sev Recipe

Before I go on about showing you how best to make the Faluda/Falooda Sev (Sev is basically Noodles/Vermicelli), I want to tell you why making our own Falooda Sev makes sense!

Note: You have all the steps with process instructions and images after the recipe card!

How to make a good and beautiful Falooda Sev!

A good Falooda must look beautiful.

But how is it related to our recipe!

Typically, when we make Falooda at home, we end up buying the Falooda Sev. We don’t think twice before doing that.

It was the case with me as well, but with the high frequency of making Falooda at home, and the issue with the availability of good quality Sev at stores, it made sense to make the Falooda Sev at home!

Well, this is all about making not only a good Falooda Sev, but it is also about providing the right color and size to it and make it look really beautiful so that the Falooda comes out very well!

Read the Recipe and get going!

 

Falooda Sev RECIPE CARD

Falooda Sev Recipe

Make The Best Homemade Falooda Sev (Noodles)

Course: Dessert
Cuisine: Indian
Keyword: Falooda Sev
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 60 kcal
Author: Homemade Cuisines

Falooda Sev Recipe - This is the-one-ingredient that makes or breaks your Falooda and this recipe from us will help you make the best Falooda Sev possible!

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Ingredients

  • 1 cup Corn Flour
  • 3 cups Water
  • 6 tbsp Sugar
  • 1/2 tbsp Food Color Powder (green)
  • 1/2 tbsp Oil
  • 1 no Noodle Press
  • 10 cups Ice Cold Water

Instructions

  1. Take corn flour, add water and mix well thoroughly by stirring so that no lumps are formed.

  2. Add sugar and green color powder (food color) to this and keep stirring so that it forms a complete mixture.

  3. Now add this mixture to a pan (non-stick preferably) and place it on a stove with full flame. Keep stirring and mixing so that the water starts to turn thick. This will take max 5 minutes.

    The texture should become semi-solid.

  4. This should form a paste so that it is possible for us to squeeze the noodles through the press. If it is liquid, then we won't get the noodles.

  5. Apply little oil to the sides of the Noodles / Vermicelli Press and move the Vermicelli Base into this press while hot. This is important, move the base while it is still warm. We need to do this because only then the Sev will not stick to the sides, but come out like noodles.

  6. Now take the ice cold water (10 cups), and add 20 ice cubes to the water as shown and press the vermicelli base into this water. We need cold water to maintain the Vermicelli's "noodleness" if one may call. .  Basically, it holds the noodles/Sev together as needed.

  7. Once it is complete, refrigerate the vermicelli for 45 minutes before use.

Recipe Notes

 

  • Make sure to press the noodles directly into ice cold water so that the Sev sets properly.
  • Instead of food color, you can use rose water as well.
  • Refrigerate until you are ready to use it. Falooda Sev stays fresh for about 2 days in the refrigerator.
Nutrition Facts
Make The Best Homemade Falooda Sev (Noodles)
Amount Per Serving (1 serving)
Calories 60
% Daily Value*
Sodium 3mg 0%
Total Carbohydrates 15g 5%
* Percent Daily Values are based on a 2000 calorie diet.

FALOODA SEV RECIPE – STEP BY STEP INSTRUCTIONS AND IMAGES

 

TIME TAKEN – 30 Minutes serving 2 people!

 

INGREDIENTS

  • 1 cup corn flour
  • 3 cups water
  • 6 tbsp sugar
  • 1/2 tbsp Food Color Powder
  • 1/2 tbsp Oil
  • 1 Noodle/Vermicelli Press
  • 10 cups Ice Cold Water

New Falooda Sev - Ingredients

STEP 1

Take corn flour, add water and mix well thoroughly by stirring so that no lumps are formed.

New Falooda Sev - Corn Flour Mix

STEP 2

Add sugar and green color powder (food color) to this and keep stirring so that it forms a complete mixture.

New Falooda Sev - Add Sugar and Color

STEP 3

Now add this mixture to a pan (non-stick preferably) and place it on a stove with full flame. Keep stirring and mixing so that the water starts to turn thick. This will take max 5 minutes.

The texture should become semi-solid.

New Falooda Sev - Keep Stirring and Mixing 1

New Falooda Sev - Keep Stirring and Mixing 2

STEP 4

See below image for reference. This is where you should stop and switch off the stove to have the base ready. This should form a paste so that it is possible for us to squeeze the noodles through the press. If it is liquid, then we won’t get the noodles.

New Falooda Sev - Thick Paste

STEP 5

Apply little oil to the sides of the Noodles / Vermicelli Press and move the Vermicelli Base into this press while hot. This is important, move the base while it is still warm. We need to do this because only then the Sev will not stick to the sides, but come out like noodles.

New Falooda Sev - Vermicelli Press

STEP 6

Now take the ice cold water (10 cups), and add 20 ice cubes to the water as shown and press the vermicelli base into this water. We need cold water to maintain the Vermicelli’s “noodleness” if one may call.🙂  Basically, it holds the noodles/Sev together as needed.

New Falooda Sev - Sev Press 1

New Falooda Sev - Sev Press 2

STEP 7

Once it is complete, refrigerate the vermicelli for 45 minutes before use.

New Falooda Sev - Refrigerate Sev

WHAT MAKES A GOOD FALOODA?

The one thing people discuss is if a Falooda is a drink or a dessert!

We have discussed that enough in our Falooda recipes, so I will leave that topic there.

For the record, my take is Falooda is on its own and should have its own category considering how great this dish is!

But let us take a second to discuss what comprises a good Falooda!

A good Falooda is Layered

A Falooda is layered – that is the first impression you get when you see it, and what you see is what you get!

A Falooda needs to be layered and not just any layered, but layered in the right way! Again discussed in detail in our Falooda recipes!

A Falooda is good only if it is beautiful

The second most important feature – A Falooda must, and I say again – must look beautiful!

Not many discuss this, but this is one of the most important features of a Falooda.

With so many ingredients, our eyes immediately identify that a dish is a Falooda far away from it?

How is that possible?

The colors! The more colorful a Falooda is, the more enticing it is for us, and it simply becomes irresistible!

That’s why you see many colorful ingredients like Mango or Strawberry Jelly, Rose Milk Essence, Strawberry Essence, Basil Seeds and what not!

 

Try this recipe and please share your experience here. Would love to hear from you 🙂

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