Kesar Falooda is a rich and refreshing Indian dessert drink made with saffron-flavored milk, falooda sev, sabja seeds, ice cream and nuts. The saffron gives the milk a delicate aroma, flavor and a beautiful golden color. This chilled dessert is especially popular during the summer season and festive occasions. It is easy to assemble and makes for a cooling treat on warm days.
About Kesar Falooda
Falooda is a popular dessert drink that is enjoyed across India in many different forms. While the classic Falooda is perhaps the most common version, ingredients like mango, kulfi, Rabdi, various nuts, fresh fruits, chocolate and saffron are also often used to create delicious variations.
In this Kesar Falooda recipe, saffron is the main flavoring ingredient. The saffron strands are infused in milk, giving it a pleasant aroma and a natural light golden-yellow color. A bit of cardamom powder can also be added for extra flavor.
Like most falooda recipes, this version includes two essential ingredients: falooda sev and sabja seeds. Falooda sev adds a soft, noodle-like texture, while the soaked sabja seeds lend a unique texture and cooling quality to the dessert.
Ice cream makes the falooda richer and more indulgent. Vanilla ice cream pairs very well with the saffron-flavored milk, but you can also use kesar ice cream, kulfi ice cream or pista ice cream depending on your preference.
Kesar Falooda is easy to customize. You can garnish it with pistachios, almonds or cashews, adjust the sweetness to your liking, or add a few extra strands of saffron for a stronger flavor. Serve it chilled immediately after assembling for the best taste and texture.
More Similar Recipes
Kulfi Falooda
Mango Falooda
Mohabbat ka Sharbat
Gond ka Sharbat
Jigarthanda
Thandai Recipe
How to make kesar falooda (Stepwise)
1. First soak 2 teaspoons Sabja Seeds (sweet basil seeds or tukmaria seeds) in ¾ cup water for 20 to 30 minutes.
Once the seeds swell and become gelatinous, strain them using a tea strainer and set aside.
2. Cook 3 tablespoons falooda sev according to the package instructions. Some brands only require soaking the sev in warm water, while others need to be cooked in boiling water like noodles.
If cooking is required, boil until the sev softens, then drain and let it cool completely. You can also use rice vermicelli or wheat vermicelli as a substitute.
3. Coarsely crush 1 tablespoon pistachios in a mortar and pestle. Keep aside.
Note: The pistachios are optional and mainly add a mild nutty flavor.
4. In a small pan or saucepan, take 1 cup milk. Add 3 to 4 tablespoons sugar or adjust according to your preferred sweetness.
5. Add the coarsely crushed pistachios to the milk and mix well.
6. Add 25 to 30 saffron strands (kesar), lightly crushed. If you like, add a pinch of cardamom powder for extra flavor.
7. Place the pan on low heat and gently warm the milk. Stir frequently so that the sugar dissolves completely. Do not boil the milk.
Once warmed and infused with the saffron flavor, set it aside to cool completely. You can refrigerate the milk if you plan to assemble the falooda later.
8. When ready to serve, add 1 to 2 tablespoons soaked sabja seeds to a serving glass.
9. Add 1 to 2 tablespoons of the prepared falooda sev.
10. Add 2 to 3 ice cubes.
11. Pour in about one-third to one-half of the saffron-infused milk, depending on the size of the serving glass.
12. Add another layer of 1 to 2 tablespoons sabja seeds and 1 to 2 tablespoons falooda sev.
13. Top with 1 to 2 scoops of regular Ice Cream, saffron ice cream or Pista Ice Cream. You can also add a scoop of the regular Kulfi or Malai Kulfi.
14. Garnish with sliced or chopped pistachios, almonds or cashews. Add a glazed cherry if you like and serve Kesar Falooda immediately.
Repeat with the remaining ingredients to prepare the remaining servings of Kesar Falooda.
Helpful Tips
- Prepare the falooda sev according to the package instructions, as different brands vary. Some only need soaking in warm water, while others must be cooked in boiling water. If cooking is required, boil until softened, then drain and let the sev cool before using.
- Adjust the sugar in the saffron milk to suit your taste preferences. Allow the milk to cool completely before assembling the falooda. If making the Kesar Falooda ahead, refrigerate the saffron-infused milk until needed.
- If falooda sev is not available, rice vermicelli or wheat vermicelli work well as substitutes. You can also use chia seeds instead of sabja seeds.
- Vanilla ice cream pairs beautifully with the saffron flavor, but you can also use pista ice cream or kesar ice cream. For a variation, add a scoop each of vanilla and pista ice cream.
- For extra texture and color in the Kesar Falooda, garnish with jelly or jello cubes along with the nuts and cherry.
Preparation
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Soak the sabja seeds in water for 20 to 30 minutes or until they swell and become gelatinous. Strain and set aside.
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Prepare the falooda sev according to the package instructions. Some varieties only need soaking in warm water, while others must be cooked in boiling water until softened.
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Drain and let the sev cool completely. Rice vermicelli or wheat vermicelli can be used as a substitute.
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Coarsely crush the pistachios in a mortar and pestle and keep aside.
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In a small saucepan, combine the milk and sugar. Add the crushed pistachios and crushed saffron strands.
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Gently heat the milk on low heat, stirring until the sugar dissolves. Do not boil the milk.
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Once infused with the saffron flavor, remove from the heat and let it cool completely. Refrigerate if assembling the falooda later.
Assemble Kesar Falooda
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Add a layer of soaked sabja seeds to a serving glass.
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Add a layer of the prepared falooda sev.
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Add a few ice cubes.
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Pour in some of the cooled saffron milk.
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Repeat with another layer of sabja seeds and falooda sev.
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Top with ice cream. You can use vanilla ice cream, kesar ice cream, pista ice cream, kulfi or malai kulfi.
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Garnish with sliced or chopped pistachios and almonds or cashews.
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Serve Kesar Falooda immediately. Assemble the remaining servings in the same way.
- Cook or soak the falooda sev according to the package instructions and let it cool before assembling.
- Allow the saffron milk to cool completely before layering the falooda. For a chilled dessert, refrigerate the milk beforehand.
- Rice vermicelli or wheat vermicelli can be used in place of falooda sev.
- Chia seeds can be substituted for sabja seeds.
- Serve kesar falooda immediately after assembling for the best texture and flavor.