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Corn flour is the only single ingredient that goes into this "falooda sev" recipe. If you don't count ice cubes and water as part of its ingredients, that is. A single ingredient recipe.
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
Course Dessert
Cuisine Indian


  • 1 cup corn flour
  • 3 cups water
  • 1 tray ice cubes
  • 3 cups chilled water
  • 1 piping bag with small holed nozzle


  • Take corn flour in a bowl, add water and whisk it with a small hand whisk till it forms a lump-free slurry.
  • Heat the slurry in a pan, stirring continuously till thickened. It should be sufficiently thick, almost till a glue-like consistency.
  • Pour the gluey cooked mix into a piping bag bearing a nozzle with little holes, taking care to not scald your hands in the process.
  • Hold the piping bag over the chilled iced water and squeeze it gently but firmly to ooze out thin strings of the mixture into the water.  Form circular movements with a steady squeeze, so as to allow for a formation of circular strands of “sev”.
    It takes a bit of dexterity to get strands of even thickness; the squeeze pressure makes a difference too apart from the nozzle hole.
    Rest assured that even broader/ flatter strings will do, as eventually, the sev is likely to be hidden from view among several other falooda ingredients in the glass.
  • The strands will appear semi-translucent, which is the way falooda sev has to be.