Kesar Falooda is a chilled dessert where sabja seeds, vermicelli, saffron milk, almonds and ice cream are layered in a tall glass. It has a creamy taste with mild sweetness and flavour of saffron. You can make this recipe on weekends, holidays or when relatives come home.

This is a great option when you want a dessert which feels different from regular ice cream. It takes about 30 minutes to make and the milk needs one hour in refrigerator. The effort is worth it, as every spoon has different texture and taste.

[feast_advanced_jump_to]

About Kesar Falooda

Milk, sugar, vermicelli, sabja seeds, almonds, saffron and ice cream are all you need for this falooda. Some people call it Kesar Badam Falooda. These simple ingredients come together to make a cool dessert for hot days. Most ice cream parlours keep it on their menu.

The texture of kesar falooda is what makes it very enjoyable to eat slowly and it has soft cooked vermicelli, jelly like sabja seeds and smooth chilled milk together in one spoonful which blends nicely. It is perfect when you feel like eating something cold and filling after meals especially in hot weather.

You can change this falooda in many ways as per your taste. Rose syrup at the bottom of the glass gives a pink colour and different flavour. Vanilla, mango or kesar ice cream also goes well on top. A cherry, tutti frutti or chopped pistachios can be added for the look.

I make this falooda on weekends when everyone is at home. My family finishes the glass very fast and ask for more. So I keep the milk ready in the refrigerator from the previous day.

Similar Recipes

• Mango Falooda Recipe
• Rose Falooda Recipe
• Falooda Recipe | Royal Falooda
• Kesar Barfi Recipe
• Butterscotch Falooda Recipe

Kesar Falooda Ingredients

• Milk - I used full fat milk and simmer it till slightly thick. It gives creamy base to the falooda, and you can use almond milk also.
• Sugar - I added sugar to sweeten the milk. You can reduce it if the ice cream is very sweet.
• Fine Vermicelli - I have used fine vermicelli for soft strands in the glass. Cook it only till soft, and rinse well so it does not stick together.
• Sabja Seeds - I soaked sabja seeds in water till they swell. It gives cooling effect and soft texture. You can use basil seeds also, both are same.
• Almonds - I crushed the almonds coarsely using mortar and pestle. It gives a light crunch and rich taste. You can use cashews or pistachios also.
• Saffron - I added saffron strands for colour and aroma. It gives a golden shade to the milk, so use good quality ones.
• Cardamom Powder - I added a small pinch of cardamom powder to the milk. It gives a mild aroma, and you can skip it if you do not like.
• Ice Cream - I just added a scoop of ice cream on top of the layers. It gives more creaminess, and you can use any flavour you like.

How to make Kesar Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Crush almonds coarsely using a mortar and pestle, Set aside. Boil milk and simmer for 5 minutes.

4.Now add half of crushed almonds along with crushed saffron and sugar.

5.Add cardamom powder and simmer for another 5 minutes until slightly thick. Now pour into serving jug and cool down.

6.Refrigerate for at least an hour.Soak sabja seeds in water.For more detailed description check here how to soak sabja seeds.

7.Take the serving glass, its better to freeze the glass for few mins.Then add 2 spoon full of soaked sabja seeds.

8.Then add cooked vermicelli. Add crushed almonds.

9.Add kesar badam milk.

10.Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.

Serve chilled!

Expert Tips

• Cooking - I boil the vermicelli only till it turns soft. If you overcook, it becomes sticky and breaks easily.
• Rinse well - I rinse the cooked vermicelli in cold water and drain it fully. This removes the extra starch and strands stay separate.
• Simmer the milk - I simmer the milk on low flame till slightly thick. Thick milk coats the layers well and glass does not look watery.
• Soak the seeds - I soak sabja seeds for at least 15 minutes. Wait till they swell fully and then use.
• Cool the milk - I cool the milk completely before keeping in refrigerator. Warm milk melts the ice cream fast.
• Freeze the glass - I keep the serving glasses in freezer for few minutes. The falooda stay cold for longer time.

Serving and Storage

Serve this immediately after assembling for best taste and texture. This goes well as dessert after lunch or dinner especially during warm days. You can chill the serving glasses also if you like it extra cold.

Store leftover milk and cooked vermicelli separately in refrigerator and assemble fresh when needed. It is not good to store fully assembled falooda for long time as ice cream melts and changes the texture little.

FAQS

1. Can I use basil seeds instead of sabja seeds?

Yes you can use basil seeds, they are same as sabja seeds. Soak them in water till they swell and become soft.

2. Can I make the milk a day before?

Yes you can make the saffron milk 1 day before and keep in refrigerator. Stir well before using as it settles at the bottom.

3. Can I skip the ice cream?

Yes you can skip it, but the falooda will be less creamy. Add little more thick milk instead.

4. Can I use thick vermicelli?

Thick vermicelli is not good for this recipe, as it take more time and feel heavy. Fine vermicelli gives soft and smooth texture.

5. Can I add rose syrup?

Yes you can add one or two spoons of rose syrup at the bottom of the glass. It gives a pink layer and floral taste.

If you have any more questions about this Kesar Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kesar Falooda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Kesar Falooda Recipe appeared first on Sharmis Passions.