Falooda - SK Khazana

Falooda is the dessert to end your meal and this Mumbai style Falooda makes it even better. This is a Sanjeev Kapoor exclusive recipe.

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Falooda - SK Khazana

Main Ingredients Falooda vermicelli, Milk
Cuisine Mumbai,Indian
Course Desserts
Prep Time 2-2.30 hour
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Falooda - SK Khazana

  • 100 grams Falooda vermicelli
  • 2 1/2 cups Milk
  • 1/2 cup Castor sugar (caster sugar)
  • 2 packets Strawberry jelly crystal powder
  • as required Ice cubes
  • 2 tablespoons Sabza / takmaria soaked
  • 4 tablespoons Rose syrup
  • Vanilla ice cream scoops as required
  • as required Cashewnuts broken
  • as required Raisins


  1. Heat milk in a non-stick pan, add castor sugar, mix and cook till the mixture boils and sugar melts. Transfer into a bowl and let it cool down.
  2. To prepare jelly, heat some water in another non-stick pan and bring to boil. Remove from heat, add jelly crystal powder and mix well till the mixture dissolves. Pour into a barfi tray, cool down to room temperature and refrigerate till set.
  3. Heat some water in another non-stick pan. Add falooda vermicelli and cook till it softens. Transfer into another bowl, add a few ice cubes and some water so that it cools down immediately.
  4. Cut the set jelly into small pieces.
  5. To prepare one portion take a mason jar, put some jelly pieces, 1 tablespoon sabza, 1 tablespoon rose syrup, some drained falooda vermicelli, 3 scoops of vanilla ice cream, pour some sweetened milk, some cashew nuts, some raisins, another scoop of vanilla ice cream and drizzle ½ tablespoon rose syrup on top. Make more portions similarly.
  6. Serve immediately.