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Dhaka Style Faluda Recipe – Ultimate Summer Dessert

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time: 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Ramadan Specials, Summer Treats
Cuisine Bangladeshi, Indian, South Asian
Servings 6
Calories 320 kcal

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.
This Dhaka-style Faluda recipe is a versatile dessert, perfect for hot days or as a special treat during Ramadan. Don’t forget to explore other similar Bangladeshi dessert recipes on our site for more unique and delicious dishes!

Nutrition

Calories: 320kcal
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