A Kulfi Falooda where the kulfi becomes a part of a party of other yum ingredients, and results in a decadently beautiful dessert. This post is about the easiest way of preparing this rich and delicious summer dessert which has kulfi topped with falooda sev, sabja seeds, rose syrup and dry fruits. This is one of those cold desserts that is very hard to say no to! A loved one by kids as well as adults alike.
Falooda and kulfi are popular in most regions of India. These are ideal for summers as they are refreshing, cooling as well as super tasty. But the combination of kulfi with falooda in this Kulfi Falooda takes the flavors of both these individual desserts to another level.
Kulfi falooda is a delicious, cooling and filling dessert. I have also posted the step by step recipe of Mango falooda. The difference in kulfi falooda and regular falooda is that whereas regular falooda is a dessert drink made with or without ice cream. Kulfi falooda is a frozen dessert, topped with falooda sev along with rose syrup and dry fruits.
Falooda sev is corn starch vermicelli that is added in this dessert. Just prepare the falooda sev as per the instructions on the pack. Some get done by just soaking in warm water whereas some require cooking.
You can make the kulfi at home or buy from outside. I made this recipe many times in this summer season with mawa kulfi and Mango Kulfi.
Soaked sabja seeds (sweet basil seeds) are also added to this dessert for their cooling nature. You can check this post on How to use sabja seeds. Apart from it, dry fruits make it more healthy and filling. Once the prep is done, you just have to assemble everything in a serving bowl.
Note: recently I made kulfi falooda again. So updated the post with step by step pics. In the stepwise photos pista kulfi has been used instead of mango kulfi.
How to make Kulfi Falooda
1. Soak ½ tablespoon sabja seeds (tukmaria seeds) in enough water for about 30 minutes or more.
2. When the sabja seeds are soaking, begin to prepare ⅓ cup falooda sev as per the instructions given in the pack. I had to cook them in hot water.
3. Cook till the sev softens.
4. Now strain falooda sev and then rinse in running water. Keep aside covered.
5. Also strain the water from the soaked sabja seeds and keep them aside.
6. Take kulfi in a bowl. You can slice it into halve or small pieces. Due to it being very hot here, the kulfi was melting. You can also add some malai if you want. Now add the soaked sabja seeds.
8. Then add the falooda sev.
9. Pour rose syrup.
10. Garnish with chopped dry fruits. You can add chopped pistachios or almonds or cashews as per your preferences.
11. Serve kulfi falooda immediately.
Few more beverages for you!
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kulfi falooda
Ingredients
- ⅓ cup falooda sev
- ½ tablespoon sabja seeds (falooda seeds)
- 4 kulfi
- 2 tablespoon rose syrup
- a few chopped pistachios, almonds or cashews
Instructions
- Soak the sabja seeds in enough water for 30 minutes.
- Once they swell, strain and keep aside. You can also refrigerate the soaked seeds.
- Prepare the falooda sev according to package instructions.
- If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. Drain and keep them aside. Let them cool completely.
- Add 1 tbsp sabja seeds in a bowl or serving plate.
- Add 1 to 1.5 tbsp falooda sev.
- Remove the kulfi from the moulds. Slice them into 2 or 4 slices. Place each kulfi with its slices on top of the falooda and sabja seeds.
- Pour 1/2 tbsp of rose syrup. Sprinkle the dry fruits.
- Serve immediately.
Notes
- If you don’t have falooda sev, then you can use semolina/sooji vermicelli or whole wheat vermicelli instead.
- You can use your choice of kulfi for this recipe. I like to make it with pista kulfi, mawa kulfi as well as mango kulfi.
- At the time of serving, you can also add some malai or fresh cream on top of the kulfi to make it richer.
- You can even add some tutti frutti as a garnish in this Kulfi Falooda.
This Kulfi Falooda post from the archives first published in June 2014 has been updated and republished on December 2022.
Hi Dassana,
Where is the rabdi in the falooda??? 😀 no fun without rabdi.
Nevertheless your recipes and photos are always a delight 🙂 keep it up
grace, in mumbai, they don’t add rabdi in falooda. in fact there is another dish served in some hotels and restaurants, which is called as rabdi falooda or special falooda. but in the regular falooda with ice cream rabdi is not added. this recipe is inspired from my growing up days in mumbai and this is how the falooda was served in chowpatty beach and juhu beach 🙂
thank you 🙂
Tried your kulfi recipe and I am glad I did. Everytime it just tastes better than before ? Next is this Falooda experiment ☺️ Cheers Dasana
thanks amrutha for sharing this positive feedback on kulfi. i am sure you will like falooda too.
looks yummy :p
Hi Dassanna Amit,
This is a great blog on food and I am loving it. I was going through your goan section for vegetarian food as i have been missing them since I left goa. I am an Andhrite but practically schooled and educated in Goa. Your veg posting really makes my mouth go back in nostalgic.
I have observed your enthusiasm on creating the receipes, cooking them, photographing them and posting them. Great work.
I have seen this Pessarattu /Moog Dosa and have observations(my version only) to make.
1) In Andhra Pessarattu is made with whole green gram only and not with split at least what my granny says.
2) Moong needs to be be kept for fermenting atleast 4 hours before making into a crepe. My Mother usually does it soon after grinding. If you use a grinder with a stone,its okay; but if you are using a mixer, then you must rest else the batter cannot spread out properly. My wife uses the latter method. she goes to ferment it for 8 hours and finishes off all the batter in one serving.
3) Moong dosa is a morning breakfast dish. In Andrapradesh, people and even hotels do not serve in the evening and absolutely a no no for night serving. Moong digests slowly and hence the reason.
4)Upma as a choice is recent phenemenon and was introduced to it by my wife. My Mother and Granny use the traditional version. You fry onions,green chillies, fine ginger pieces, jeera in little oil till slightly brown. add the filling just like potato filling in normal dosa. I love both versions but i prefer the onion version as i am used to it since childhood. Pessarattu with Upma is called MLA Persarattu. it was introduced in AndhraBhavan in Delhi for hungry MLA’s/MP’s when onion prices shooted up in 80’s.
Once again, great blog..keep blogging
mmm..i need to prepare moogachibhaji today…..
hi madhav, firstly thanks for appreciating the blog and the recipes. secondly a big thanks for giving so much info about pessarattu. i have copy pasted your comment and in the coming days will try to add all the info, tips and suggestions you have shared on the pessarattu post. i make this dosa both with whole mung dal as well as with the split mung dal. i will also make the fermented version with the onions, ginger and chilies. fermented will taste much better than the unfermented one. thanks once again for the detailed info.
I love Kulfi-Falooda but never tried making it at home. This looks superb!
thanks meena