Description

Falooda sev are thick pastel strands made of sago starch. As the name imdicates, it is used in the preparation of falooda- a dessert which is traditionally consumed in India, Pakistan etc. The sev is soaked in water before using in the final recipe. Though commercially sold in stores, falooda sev can also be made at home. For a homemade falooda sev, firstly grease the sev press and set aside. In a vessel, add a liter of ice cold water and ice cubes and set aside in the fridge. Then mix 1/2 cup water, cornflour and sugar in a bowl in a way such that there are no lumps. Heat 1 cup of water in a heavy bottomed vessel and bring to a boil. Reduce flame to low and slowly add the cornflour mixture and keep stirring constantly so that the mixture starts thickening. Keep stirring constantly till the mixture turns transparent, glossy and thick. Turn off flame and immediately spoon the hot mixture to a bhujia press or sev press. Remove the ice cold water vessel from the fridge. Press the hot cornflour mixture through the bhujia maker into the cold water such that the thin strands of noodles are immersed completely in the cold water. Refrigerate the falooda sev immersed in cold water until use.