Dhaka Style Faluda is a famous and much-loved cold dessert from Bangladesh. It’s not just popular in Dhaka, but people all across South Asia enjoy it during hot summer days and the month of Ramadan. What makes Dhaka Style Faluda so special is its perfect combination of thickened milk (called Kheersha), soft sago pearls, chewy falooda sev, and sweet, juicy fruits.
This recipe gives you a rich, creamy, and satisfying dessert that cools you down and makes you feel full after a long day of fasting. The texture of faluda is truly unique—smooth, chewy, soft, and juicy—all in one spoonful!
You don’t need fancy ingredients. Everything used here is easily available in local grocery stores. From cornflour to milk, bananas to apples—you probably already have most of it at home. Even better, this Dhaka Style Faluda can be made ahead of time and served chilled when your guests arrive.
It’s perfect for all ages. Kids love the noodles and fruit. Adults enjoy the richness of kheersha and the variety of textures. And if you’re hosting a party or planning your Iftar menu, this dessert will surely be the showstopper on your table.
Even though it looks fancy, making Dhaka Style Faluda is quite simple if you follow each step carefully. We’ll guide you through boiling the milk, cooking sago, making the noodles, and assembling the layers just like it’s done in Dhaka.
By the end of this guide, you’ll have a complete understanding of how to make authentic Dhaka Style Faluda at home. Let’s dive into the cool, creamy goodness that is loved by millions!
Table of Contents
Pro Tips for Perfect Results
Stir Kheersha Constantly: To prevent burning, stir the milk continuously until it thickens.
Use Ice-Cold Water: For falooda sev, ice-cold water helps set the noodles and keeps them firm.
Chill Everything: Chill the kheersha, fruits, and sev before serving for the best taste.
Soak Your Fruits: Soak dates and raisins to make them soft and juicy.
Assemble Just Before Serving: For the freshest taste and perfect texture, assemble your faluda only when you’re ready to eat.
What Makes Dhaka Style Faluda Irresistible?
Dhaka Style Faluda is more than just a dessert—it’s a complete experience. Here’s why it stands out and continues to win hearts:
- Delightful Layers of Texture: From the creamy kheersha to the chewy falooda sev and soft fruits, every bite offers a mix of textures that keeps you coming back for more.
- Naturally Cooling and Refreshing: Made with chilled milk and fruits, this dessert is the perfect way to beat the heat, making it ideal for summer days or breaking your fast during Ramadan.
- Nutritious Yet Indulgent: Loaded with fruits, milk, and nuts, it’s a treat that’s both tasty and wholesome.
- Customizable for Every Taste: You can easily swap in your favorite fruits, add jelly, or top it with ice cream for a more decadent version.
- Easy to Prepare in Advance: Most elements like sago, sev, and kheersha can be prepared ahead, so all you need to do is assemble and serve when guests arrive.
- Crowd-Pleaser: Whether it’s a family gathering, dinner party, or festive occasion, this faluda always impresses with its look and flavor.
In short, Dhaka Style Faluda is the ultimate blend of flavor, freshness, and festivity—all in a single glass!
Ingredient Spotlight: The Magic Behind the Faluda
Each ingredient in Dhaka Style Faluda plays a special role:
- Milk (Kheersha) – The heart of the dessert, reduced and thickened for a rich, creamy texture.
- Sago Pearls – These soft, jelly-like pearls offer a chewy bite and cooling effect.
- Falooda Sev – Homemade cornflour noodles that give the dessert its signature feel.
- Dates & Raisins – Naturally sweet and add bursts of flavor in every spoon.
- Fresh Fruits – Bananas, apples, and pomegranates give freshness and crunch.
- Vanilla Ice Cream (Optional) – Takes the indulgence to the next level.
- Almonds – Add a nutty, crunchy contrast.
Dhaka Style Faluda Recipe: The Ultimate Summer and Iftar Dessert
Equipment
- Large pot for boiling milk
- Steel spoon for stirring
- Potato masher Potato masher with small holes for shaping falooda sev
- Strainer
- Mixing bowls for assembling and serving
- Refrigerator for chilling
Ingredients
For Kheersha:
- 2 liters Milk
- ¼ cup Sugar adjust to taste
For Boiled Sago:
- ½ cup Sago pearls
- Sufficient boiling water for cooking
For Falooda Sev:
- ½ cup Cornflour Corn Starch
- 1 pinch Salt
- 1 tbsp Sugar
- 1.5 cups Water
Fruits and Garnishes:
- ¼ cup Raisins
- ¼ cup Dates soaked and sliced
- ½ cup Apple finely sliced
- ½ cup Pomegranate seeds
- 2 Ripe bananas sliced
- Vanilla ice cream optional
- ¼ cup Almonds chopped (optional)
Instructions
Prepare Kheersha:
- Pour 2 liters of milk into a large pot and bring it to a boil. Stir continuously to prevent solids from sticking to the bottom.
- Once boiled, reduce the heat to medium and continue stirring until the milk thickens and turns slightly brown, about 40 minutes.
- Once thickened, add 1/4 cup of sugar and stir for 1-1.5 minutes until the sugar dissolves. Remove from heat while it’s still slightly runny as it will thicken upon cooling.
Prepare Boiled Sago:
- In a pot, bring water to a boil and add 1/2 cup of sago pearls. Stir occasionally to prevent sticking.
- Cook on medium-high heat until the sago turns clear with small white dots.
- Strain and rinse the sago with cold water to keep the pearls separate. Store in a bowl of cold water until ready to use.
Make Falooda Sev:
- In a pot, combine 1/2 cup of cornflour, a pinch of salt, 1 tablespoon of sugar, and 1.5 cups of water. Stir well until smooth.
- On low heat, cook the mixture, stirring constantly until it thickens into a smooth, halwa-like consistency.
- Using a potato masher with small holes, press the mixture into a bowl of ice-cold water to set the noodles. Let it rest for 5 minutes before breaking apart.
Assembling the Faluda:
- In a serving bowl, layer the falooda sev and boiled sago, drained from water.
- Top with slices of ripe bananas, dates, apples, and pomegranate seeds.
- Pour a generous amount of chilled Kheersha over the layered sev and sago.
- For an extra indulgence, garnish with vanilla ice cream and chopped almonds.
Serve chilled:
- Chill the assembled falooda for 30 minutes in the fridge before serving for best results.
Video
Notes
- Faluda sev and sago can be prepared in advance and stored in the refrigerator for up to 3-4 days.
- To keep the dessert cold and refreshing, make sure all components are chilled before assembling.
- Feel free to customize the fruits based on personal preferences, such as adding mangoes or lychees for a tropical twist.
Nutrition
Special Notes
- Leftovers: Store in the refrigerator for up to 2 days. Keep fruits and kheersha separate if possible.
- Dietary Swap: Use plant-based milk for a vegan version.
- Pairings: Serve with snacks like samosas or pakoras during iftar for a complete experience.
Frequently Asked Questions (FAQs)
Can I make Dhaka Style Faluda ahead of time?
Yes! You can prepare all the components separately and assemble right before serving.
Can I use store-bought falooda sev?
Yes, but making it at home gives a better texture and taste.
What if I don’t have cornflour?
You can substitute it with arrowroot powder or use ready-made falooda sev.
Can I skip ice cream?
Absolutely. It’s optional, but adds a creamy, rich finish.
Is this recipe gluten-free?
Yes, as long as your cornflour and other ingredients are certified gluten-free.
Variations You Can Try
Give your Dhaka Style Faluda a personal twist by experimenting with these fun variations:
- Rose Faluda: Add rose syrup to the kheersha for a floral aroma and pink color.
- Mango Faluda: Blend ripe mango pulp into the milk and top with mango chunks.
- Chocolate Faluda: Mix in cocoa powder or chocolate syrup for a chocolaty surprise.
- Layered Faluda Cups: Assemble in layers with jelly cubes, chia seeds, or soaked sabja (basil) seeds.
Check our full collection of Iftar Special Recipes
Try this refreshing Mango Milkshake next!
External Resources
Learn more about Falooda on Wikipedia