Kerala Falooda


Kerala Falooda


Category : Beverages, Milk-Shakes

By Anusha S

Published On: 22 Aug 2013

Rating: 3
18 Votes, 9 Reviews
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40 Minutes
Served : 4
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Step 1

Soak 2 tbsp of Black Khus Khus in half cup of water.

Step 2

:- Within 5 mins, it`s size will start to enlarge. Add more water, if necessary.

Step 3

Prepare the jelly as per the instructions given on the cover and allow it to set inside the refrigerator.

Step 4

Soak china grass in water for 15 mins and then boil it.

Step 5

:- It will melt in the boiling water.

Step 6

Add 4 tbsp of sugar( or as per u r taste) and allow to boil for further 5 mins.

Step 7

Switch off the flame and add two or three drops of food color( green or yellow).

Step 8

Add vanilla essence for flavour.

Step 9

Transfer the mixture to a dish and keep out for a while and then transfer it to the refrigerator to get it set for around 20 mins.

Step 10

Roast the vermicelli for a while and then boil it in 2 cups of water.

Step 11

Once the vermicelli gets cooked, add sugar(4 heaped tbsp or as reqd).

Step 12

Let it boil in this sugar syrup for 3 mins.

Step 13

Allow this mixture to cool inside the refrigerator.

Step 14

Prepare rosemilk by adding rosemilk powder to 1 of cup milk. Mix it well.

Step 15

Add sugar and then chill it.

Step 16

:- Remember when milk is chilled the sweetness will decrease- so add enough sugar.

Step 17

Take out the china grass setting from the refrigerator and cut it into small pieces.

Step 18

Take out all other ingredients which are chilled well.

Step 19

:- Remember, all ingredients must be chilled as that will give the real taste of this dish.

Step 20

Take a beautiful long crystal grass and chill it for a while.

Step 21

Add khus khus soaked as the first layer followed by a layer of vermicelli in sugar syrup, some rose milk, the chinagrass pieces, a scoop of jelly, a scoop of icecream and top it again with jelly.

Step 22

Decorate with dry fruits.

Step 23

:- This is only a suggestion. You can arrange as you like.


Its basil seeds, not poppy seeds. Anyway thanks for the recipe..


it is the white khus khus that we grind to a paste and add to curries -they wont enlarge but u have to add black ones, they will be soaked easily and will enlarge.


This recipe is OK - but do not use Khus Khus (poppy seeds) The black seeds are called Subja seeds or Tukmaria seeds. Poppy seeds are wrong and when soaked will not swell up and become translucent. Please get your facts together before posting something on the net!!

seline stephen

Where do you get china grass and what does it look like


very colourful!!!




What is this black khus khus? where is it available?


Thank u for this recipe


Hey an easy way to make falooda- thanks

renjithEasy colourful.tasty

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