Kulfi faluda

The perfect Kulfi Falooda recipe to satisfy your cravings. #HappyCookingToYou

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Prepare Kulfi:

  • Doodh (Milk) 1 & ½ litre
  • Cheeni (Sugar) ½ Cup
  • Elaichi powder (Cardamom powder) ½ tsp
  • Rose water 1 tbs
  • Badam (Almonds) 50 gms (blanched,peeled and chopped)
  • Khoa 100 gms
  • Cream 6 tbs

Falooda Sev/Corn flour vermicelli:

  • Pani (Water) 1 & ½ Cups
  • Cheeni (Sugar) 1 & ½ tbs
  • Corn flour ½ Cup
  • Tukh malanga (Basil leaves) 1 & ½ tbs soaked in water
  • Pani (Water) as required


  • Chopped almonds
  • Kulfi
  • Falooda sev
  • Rose syrup
  • Chilled thick milk
  • Colored jelly
  • Falooda sev
  • Rose syrup
  • Tukh malanga (basil leaves)
  • Kulfa slices
  • Chilled thick milk
  • Dry fruit


Prepare Kulfi:

In pot,add milk,sugar and cook until milk is reduced to half and keep stirring in between.

Take out half of the milk and refrigerate.

Add cardamom powder,rose water,almonds and khoa,mix well & cook for 5 minutes.

Put the mixture in jar,add cream and mix well.

Let the mixture cool and refrigerate for 2 hours.

Pour the mixture in container,cover and freeze for 6-8 hours.

Pour the mixure into kulfi molds and freeze for 6-8 hours.

Falooda Sev/Corn flour vermicelli:

In saucepan,add water,sugar,corn flour and mix well.

Turn on the flame and keep stirring until it becomes transparent,thick and glossy.

Put the cornflour mixture in squeeze bottle/piping bag,press the hot corn flour mixture though squeeze bottle into ice chilled water such that the strands of noodles are immersed completely in the cold water.

In glass,add basil leaves and soak in water for 30 minutes.


On serving plate,add chopped almonds,kulfi,falooda sev,rose syrup,chilled thick milk & serve.

On serving glass,add colored jelly cubes,falooda sev,drizzle rose syrup,basil seeds,kulfa slices, pistachio, chilled thick milk and garnish with dry fruit & serve.

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