Kesar Badam Falooda is a rich, yummy dessert made by layering sabja seeds, vermicelli / semiya, kesar flavoured milk, nuts and ice cream in a tall glass & savoured with special long handle spoon. Kesar Badam Falooda is a delight for the family after lunch making the day special. Kesar Badam Falooda is worth the effort & time for its taste.
Kesar Badam Falooda is a delicious layered dessert with kesar badam flavour. Kesar Badam Falooda Recipe with step by step pictures.
Falooda is a rich dessert made with sabja seeds, flavored milk,nuts and vermicelli topped with ice cream.
More than tasting falooda I love to see the way it looks and love making it too.Keeping all the ingredients ready and layering them one by one, its fun to watch the layers slowly getting mixed.
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Kesar Falooda | Kesar Badam Falooda | Badam Falooda
Ingredients
- 1 and 1/2 cups milk
- 2 tbsp sugar
- a handful fine vermicelli
- 2 tsp basil seeds
- 7 nos almonds badam
- 10 strands saffron
- 1/8 tsp cardamom powder
- ice cream of your choice
Instructions
- Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
- Cook until soft. Rinse it well, drain and set aside.
- Crush almonds coarsely using a mortar and pestle, set aside.
- Boil milk and simmer for 5 mins.
- Now add half of crushed almonds along with crushed saffron and sugar.
- Add cardamom powder and simmer for another 5 mins until slightly thick.
- Now pour into serving jug and cool down.
- Refrigerate for at least an hour. Soak sabja seeds in water.
- Take the serving glass, its better to freeze the glass for few mins. Then add 2 spoon full of soaked sabja seeds.
- Then add cooked vermicelli. Add crushed almonds.
- Add kesar badam milk.
- Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.
- Serve Kesar Falooda chilled!
How to make Kesar Badam Falooda
-
- Take a handful of fine vermicelli,Boil water and add to it.Water should be little more than the immersing level.
- Take a handful of fine vermicelli,Boil water and add to it.Water should be little more than the immersing level.
- Cook until soft.Rinse it well,drain and set aside.
- Crush almonds coarsely using a mortar and pestle,Set aside.Boil milk and simmer for 5 mins.
- Now add half of crushed almonds along with crushed saffron and sugar.
- Add cardamom powder and simmer for another 5 mins until slightly thick.Now pour into serving jug and cool down.
- Refrigerate for at least an hour.Soak sabja seeds in water.For more detailed description check here how to soak sabja seeds.
- Take the serving glass, its better to freeze the glass for few mins.Then add 2 spoon full of soaked sabja seeds.
- Then add cooked vermicelli.Add crushed almonds.
- Add kesar badam milk .
- Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.
Serve chilled!
Kesar badam falooda ready to be served!
anuprem
looking, sounding delicious……
Rajeswari Kuppusamy
What flavour is the icecream? Looks different.
Sharmilee J
kesar icecream