Falooda is a traditional Pakistani dessert made with rich, chilled milk and delicate vermicelli, topped with creamy kulfi. This sweet treat is especially popular during the summer months. It’s not only delicious but also easy to make and budget-friendly.
Related Post: Mango Falooda
How to Make Falooda at Home
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Ingredients
For Faloda
- Falooda sawayyan 250 grams
- Milk 1 kg
- Suger 200 grams
- Corn flour 2 tbsp (mix in 2 tbsp water)
- Green color according to your choice
- Vanilla essence 2 tsp
- Basil seeds (tukh balanga) 2 tbsp ( soak in water)
For Kulfa
- Milk 2 kg
- Nuts ½ cup( almond, pistachio)
- Sugar 1 cup
- Solid milk (khoya) 1/2 kg
- Green cardamom 10-20 seeds
- Corn flour 2 tbsp ( mix in 1/4 cup water)
Instructions
For Faloda
- Boil falooda sawayyan, keep aside.
- Boil milk then add sugar and boil it for 10 minutes, now add corn flour to make it thick; stir in green color, vanilla essence and tukh malanga. Let cool and set aside.
For Kulfa
- First, boil the milk. When it starts boiling, slow the heat and simmer the milk until half is left, about 1 kg.
- Add nuts, sugar, khoya and green cardamom.
- In the end, add corn flour and boil for 2 minutes. Then, pour the mixture into a kulfi mold or some other container and freeze for 6-8 hours or until done.
Serving
- Put boiled vermicelli in a bowl/glass, pour over cold thick milk and top with kulfa slice.
