Pasta, noodles & bread · Noodles

Falooda vermicelli

Very thin vermicelli noodles cooked soft and layered with rose syrup, milk, basil seeds and ice cream in falooda.

Also called: falooda sev, seviyan, sevaiyan, semiya, wheat vermicelli, vermicelli

What it is

Fine noodles used for the falooda dessert drink. Some are thin wheat vermicelli (seviyan), others translucent noodles of cornflour or arrowroot starch that turn glassy and slippery when cooked. Both are much thinner than pasta and cook in a few minutes.

How it’s used

Boiled, chilled and layered in falooda
Topping for kulfi (kulfi falooda)
Wheat vermicelli for seviyan kheer and upma

Characteristics

Texture: Soft and slippery when cooked; starch versions are springy and translucent.
Appearance: Fine strands, off-white or sometimes dyed pink, green or yellow.
When cooked: Cooks in 2–5 minutes; rinse in cold water so strands don't stick together.
Sold as: dried
Cooking uses: Suitable for boiling, Commonly cooked
Common in: Indian, Pakistani, Iranian, Bangladeshi

Storage

Pantry-stable. Keep in a sealed bag or jar away from damp and insects. Refrigerate cooked noodles and use within a day.

Diet, allergens and safety

Contains Wheat, Gluten.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Wheat vermicelli contains gluten; starch-based falooda sev may not — check the pack.

Nutrition per 100 g

Energy: 371 kcal
Protein: 13.04 g
Carbohydrate: 74.67 g
Fat: 1.51 g
Fibre: 3.2 g
Sugars: 2.67 g

USDA FoodData Central: Pasta, dry, enriched (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Glass noodles — Cut into short lengths; very close to cornflour falooda sev and gluten-free.
Rice noodles — Thin rice vermicelli works; softer and opaque.