Falooda Sev

Falooda sev are ultra-thin vermicelli used in the South Asian dessert falooda. Traditionally made from corn starch or arrowroot and set by extruding into cold water, they turn translucent with a soft, springy bite and a neutral flavor that takes on syrups and dairy well. In some regions, fine wheat semolina vermicelli are boiled and chilled for a similar effect.

They are typically boiled briefly, rinsed, and chilled before layering with rose syrup, basil seeds (sabja), sweetened milk, and ice cream or kulfi. Their slippery, bouncy texture adds body to milkshakes, parfaits, and other cold desserts, and they can be lightly tinted or flavored by soaking in syrup.