To make Kesar Falooda from scratch, you can use ingredients like vermicelli, basil seeds, and saffron. Cook the vermicelli according to package instructions, soak basil seeds in water until they swell, and prepare a saffron-infused milk. Combine these with ice cream and nuts for a delicious homemade version.

Yes, you can easily make Kesar Falooda vegan by substituting regular milk with almond milk, coconut milk, or any plant-based milk of your choice. Additionally, use dairy-free ice cream to keep it completely vegan while still enjoying the same refreshing taste.

To store leftover Kesar Falooda, place it in an airtight container and refrigerate. It can last for up to 2-3 days. However, it's best to add the ice cream just before serving to maintain its texture and flavor.

Kesar Falooda pairs wonderfully with a variety of desserts. You can serve it alongside fresh fruit salad, gulab jamun, or even a slice of cake. The refreshing taste of Falooda complements rich desserts beautifully.

The cooking process for Kesar Falooda involves heating milk and water, adding the falooda mix, and cooking it for about 15 minutes while stirring. After cooking, let it cool and refrigerate for 2-3 hours before serving. Overall, the preparation and cooking time is minimal, but chilling is essential for the best taste.