For this month South Vs North Challenge, our challenge recipe is falooda and for that I didn’t get falooda sev in Indian grocery, so thought of making it at home. For Ice cream faluda version I planned to use strawberry ice cream and so I made strawberry sev for the first time and it came out very well. Here is my step by step pictures of the recipe and instead of strawberry puree you can add any food color or turmeric powder, which works great.
Recipe Adapted from here
Corn Starch/Corn Flour – 1/2 Cup
Water – 2 Cups
Strawberry Puree – 1/3 Cup * (Optional, You can replace with Yellow Food Color/Turmeric Powder/Saffron to get like store bought one)
Sugar – 3 Tbsp
Oil – 2tsp
Salt – 1/4tsp
* Just blend strawberry without adding any water and strain it.
- In a sauce pan add cornflour (Pic 1) and water, stir it without any lumps (Pic 2).
- If adding turmeric powder or any food color add at this point.
- Add sugar,oil and salt to it.
- Bring to boil and keep on stirring (Pic 2).
- At one stage it starts thickening, now add strawberry puree (Pic 3), if adding so…
- Keep stirring in medium flame till it thickens and gets shiny color (Pic 4).
- Keep the sev press ready, pout the thickened hot flour paste to the sev press (Pic 5).
- Hold with towel and strat squeezing it in to cold/ice water(Pic 6).
- Refrigerate till you use.
- You no need to cook again before adding in to recipes. The flour is already cooked and not dried, so you can add as it is.
- If you don’t have corn starch/flour you can replace with all purpose flour.
- The homemade sev seems to be thicker as soaked in water but when mixed in falooda it’s quite stick with restaurant look and taste…
How to store the Faluda Sev for later use
Once cooked and squeezed in cold water, drain the excess water and dry it in sun light till they turn crisp.
Whenever you need add it in hot water (boiling water) and when they turn tender that’s it add to the recipe accordingly.