X

kesar pista falooda recipe, how to make kesar pista falooda recipe

Sharing is Caring!

kesar pista falooda recipe with step by step photos – a simple yet lovely dessert drink with saffron & pistachios flavored milk.

sharing again a falooda recipe. i made falooda many times in this summer season. from the simple rose syrup flavored falooda to kulfi falooda to mango falooda and even chocolate falooda. this kesar pista falooda is also one of the recipes i tried.

as the name suggests, kesar (saffron) and pista (pistachios) are the only two ingredients used in the falooda for flavor and taste. unlike other falooda recipes where milk is added directly, here the milk is simmered with saffron and pista first and then cooled later.

serve kesar falooda as a summer dessert as soon as its made.

if you are looking for similar recipes then do check and mango mango lassi, mango kulfi, chocolate ice cream, mango ice cream, mango mastani and kulfi recipe.

kesar pista falooda recipe below:

4.45 from 9 votes
kesar pista falooda recipe
prep time
30 mins
cook time
15 mins
total time
45 mins
 

kesar pista falooda recipe - a simple yet lovely dessert drink with saffron & pistachios flavored milk.

course: beverages & drinks, desserts
cuisine: north indian
servings: 2 to 3
author: dassana
ingredients (1 cup = 250 ml)
main ingredients for kesar pista falooda:
  • 1 cup milk or 250 ml milk
  • 3 to 4 tablespoon sugar or add as per taste
  • 1 tablespoon pistachios (pista) - crushed coarsely
  • 25 to 30 strands of saffron (kesar)
  • 2 teaspoon sabja seeds (falooda seeds or sweet basil seeds or tukmaria) - soaked in ¾ cup water
  • 3 tablespoon uncooked falooda sev
topping and garnish:
  • 4 to 6 scoops of vanilla ice cream
  • 1 tablespoon pistachios (pista) - sliced or chopped
  • 5 to 6 cashews or almonds (kaju or badam) - sliced or chopped
  • 2 to 3 glazed cherries
how to make recipe
preparation for kesar pista falooda recipe:
  1. first soak 2 tsp sabja seeds/sweet basil seeds/tukmaria seeds in ¾ cup water for about 20 to 30 minutes. later strain them with a tea strainer and keep aside.
  2. prepare 3 tbsp falooda sev according to package instructions. some require just soaking the falooda sev in warm water. i had to cook them in boiling water much like noodles. if you need to cook them, then do boil them in water till they are softened. strain them and keep aside till they are cooled. substitute for falooda sev can be rice vermicelli or wheat vermicelli.
  3. in a mortar-pestle crush 1 tbsp pistachios coarsely. keep aside.
  4. take 1 cup milk in a small pan or sauce pan. add 3 to 4 tbsp sugar.
  5. then add the coarsely ground pistachios.
  6. add 25 to 30 strands of crushed saffron.
  7. put on the flame and gently heat up the milk. simmer on a low flame. stir so that the sugar dissolves. you just need to heat the milk and not boil it. keep the kesar pista flavored milk aside and allow to cool it completely. you can also refrigerate the kesar pista milk, if you plan to assemble the falooda later.
assembling or making kesar pista falooda:
  1. once the milk has cooled, add 1 to 2 tbsp sabja seeds in a glass.
  2. then add 1 to 2 tbsp of the falooda sev.
  3. add 2 to 3 ice cubes.
  4. then add ⅓ to ½ of the kesar pista milk. depending on the size of the glass, you can add ⅓ to ½ of the flavored milk.
  5. again add 1 to 2 tbsp of the sabja seeds and the falooda sev.
  6. top up with 1 to 2 scoops of vanilla ice cream or kesar pista ice cream.
  7. top with some sliced or chopped pistachios and cashews/almonds. serve kesar pista falooda immediately. prepare 1 or 2 more glasses of kesar pista falooda this way.


step by step kesar pista falooda recipe:

1. first soak 2 tsp sabja seeds (sweet basil seeds or tukmaria seeds) in ¾ cup water for about 20 to 30 minutes. later strain them with a tea strainer and keep aside.

2. prepare 3 tbsp falooda sev according to package instructions. some require just soaking the falooda sev in warm water. i had to cook them in boiling water much like noodles.  if you need to cook them, then do boil them in water till they are softened. strain them and keep aside till they are cooled. substitute for falooda sev can be rice vermicelli or wheat vermicelli.

3. in a mortar-pestle crush 1 tbsp pistachios coarsely. keep aside.

4. take 1 cup milk in a small pan or sauce pan. add 3 to 4 tbsp sugar or as per your taste.

5. then add the coarsely ground pistachios.

6. add 25 to 30 strands of crushed saffron/kesar. you can also add cardamom powder if you want.

7. put on the flame and gently heat up the milk. simmer on a low flame. stir so that the sugar dissolves. you just need to heat the milk and not boil it. keep the kesar pista flavored milk aside and allow to cool it completely. you can also refrigerate the kesar pista milk, if you plan to assemble the falooda later.

8. once the milk has cooled, add 1 to 2 tbsp sabja seeds in a glass.

9. then add 1 to 2 tbsp of the falooda sev.

10. add 2 to 3 ice cubes.

11. then add ⅓ to ½ of the kesar pista milk. depending on the size of the glass, you can add ⅓ to ½ of the flavored milk.

12. again add 1 to 2 tbsp of the sabja seeds and the falooda sev.

13. top up with 1 to 2 scoops of vanilla ice cream or kesar pista ice cream or pista ice cream.

14. top with some sliced or chopped pistachios, cashews/almonds and a glazed cherry. serve kesar pista falooda immediately.




Sharing is Caring!

This post was last modified on April 10, 2017, 4:33 pm

    Categories Indian Street FoodKids RecipesNorth Indian RecipesSummer RecipesSweets Recipes

View Comments (29)

  • loved this recipe. your step by step instructions make any complex recipes look simpler.
    thank You Dassana. Could you please share the details of your sandwich maker ? I would like to buy one. Thanks again

    • welcome mitha. thanks for sharing positive feedback. i use morphy richards. it is one with the waffle maker.

  • it was soo much tasty i love kesar and pista and combination of falooda its awesome

  • Thanx dassana for this wonderful recipe
    Tried ur many recipes ..that were superb
    Can u post recipe of choclate brownie

    • welcome gayatri. glad to know this. i will try to add chocolate brownie recipe soon.

  • Hi,
    Myself Rashmi. Tried your some recepies. Those were good in taste.
    Can u please share some recepies of easy deserts.

  • Your all recepies r very yummy with very good explained so can cook easily..
    thnx a lt...plz post more and more recipes. .

  • The kesar pista falooda turned out to be awesome !! My Hubby was all praises for it :)
    thanx :)

  • Thankyou so much for your recipe .
    In your every recipe there is a list of instructions about ingredients,garnishing and then there is step by step presentation.Thankyou so much for your hard work and patience:)

  • My husband love falooda sev. This is great recipe easy to cook, he probably love this. I'll try to make this very soon. Just wondering if what type of sugar did you used?

  • I am loving your banana cake and it's become a staple dessert in my 'Chai pe charcha' routine.My husband loved your mango cake which i baked with my healthy substitutes of 2 cups mango (i used Safeda mangoes)pureed with milk and honey to taste.The mango cake turned out to be great just like banana one.
    But it was not that yellow tinged like yours yours,it was light brown as usual.What could be the reason?But thanks again,i am loving your cooking.Please keep cooking and sharing with us.

    • i liked the 'chai pe charcha' bit. the color depends on the color of the mangoes. how much yellowish to orangish they are. also since you used honey, the color must have changed. just a suggestion from me on using honey. according to ayurveda honey becomes toxic when heated. its fine when you add it in drinks which are at room temperature or lukewarm. but never heat it or add it to anything hot. thanks for the feedbacks on both the cake recipes.

  • Yes sir i didn't add condensed milk and sugar,just 2 cups mango pureed with milk and a bit honey to taste and oil instead of butter.The mango cake tasted great just without your original mango cake's yellow sheen.They taste even greater when kept in refrigerator and we take out them for our tea-coffee.☕

Comments are closed.