Dhaka Style Faluda Recipe: The Ultimate Summer and Iftar Dessert
Faluda is a chilled, flavorful dessert popular in Dhaka and across South Asia, known for its rich combination of Kheersha (thickened milk), sago pearls, falooda sev, and a delightful mix of fruits. Whether you're looking for a refreshing summer treat or an indulgent Iftar special during Ramadan, this authentic Dhaka-style Faluda recipe offers a perfect balance of textures and flavors. With a creamy base, chewy noodles, and refreshing fruits, it’s sure to please everyone at the table.
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
Calories: 320kcal
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