These delicate noodles were my favorite over malai or kesar kulfi (Indian ice cream). I remember my parents taking my sister and me to Chowpatty (beach in Mumbai) every Sunday. Kulfi with falooda was the best part of our Sunday outing!
Falooda noodles with rose syrup are also found in Mediterranean cuisine.
Normally store bought falooda cannot be eaten during Hindu fasts (since it is made of cornstarch). I made these falooda sev/ noodles with arrowroot (starch obtained from a rhizome root) Arrowroot is also a thickener similar to cornstarch and can be found in Indian grocery stores.
Before you start,
1. Grease Sev/ noodle press with some ghee or oil.
2. Keep another container full of ice and cold water ready.
In a saucepan mix 1 cup cornstarch or arrowroot (available at Indian grocery store), 1tbsp sugar, 2 1/2 cup water, pinch of saffron for color (optional).
Whisk well to avoid lumps.
On medium heat, whisk starch mixture till it turns shiny and translucent. Do not let lumps form.
It should be stringy in consistency. You do not want to make it too think.
Turn off the heat and using a spoon pour the thick mixture into sev press.
Carefully hold the press. Since the starch mixture is hot, it might heat up the press.
Put on your gloves or hold it with a paper towel or a napkin.
Quickly screw the lid and press these noodles/sev over ice cold water.
Store it in water in the refrigerator. Pour chilled noodles in milk drink or over ice cream.
Since I just finished making these noodles, I have basil seeds (tukhmaria) and rose syrup. I now need to rush and get some vanilla ice cream to make some falooda drink. So watch out for my next recipe!