Arrange and collect all ingredients. Oil the Iddiappam maker or Sev maker before you start cooking the cornflour slurry with the smallest holes. Keep a bowl of chilled water with ice ready.
Mix the cornflour and water in a pan and make a lumpfree slurry. Add Rosewater and sugar too and mix. Put on the flame and continuously stir the cornflour slurry, within no time it's starts forming a lumpy dough.

Cook till the dough become translucent/ transparent or in other words starts shining, don't stop when it's still milky. In 5 minutes your dough is ready. Once done immediately with an oiled spoon put it in the Iddiappam maker, be careful you have to start working when it's still hot so hold it with a kitchen towel. Now start pressing and let the Falooda (strands) drop directly in the ice chilled water.

Open the Iddiappam maker again and set the dough again and again till you finish.I opened up 5 -6 times and set the dough and pressed again. Let it be in chilled water till you serve. If not consuming immediately keep it in the water only inside the fridge. Pick it up and drain the water and put it on the serving bowl, drizzle rose syrup, place your ice cream or Kulfi and garnish with Pistachio, saffron (optional) and rose petals (optional) and drizzle with more rose syrup and serve immediately.