Falooda is a delicious dessert drink and a perfect summer treat! This refreshing recipe is made of layers of rose syrup, vermicelli, basil seeds, sweetened milk, icecream and dry fruits. It is sure to satisfy all your summery sweet cravings!!
We finally introduced Falooda to my kids this year and they are hooked!! Honestly that was no surprise since they love Chabeel and this has similar flavor in addition to icecream!! With so may layers, the kids had great fun learning about the new ingredients as well as exploring the different textures.
My kids loved Falooda icecream not just for its taste but because they were able to contribute in making it. I just layout all the ingredients and each one can make and customize their own. Makes a great family activity before relishing all that goodness.
This decadent dessert is quite filling and perfect summer snack too. I know its indulging but once in a while I guess that's ok, right??
What is Falooda
Falooda or Faluda is a rich milk based dessert that is refreshing and absolutely delicious! It is served chilled in tall glasses by layering rose syrup, falooda sev or falooda noodles (vermicelli), soaked sweet basil seeds (sabja seeds), thick creamy milk, icecream and dry fruits. You can also add layers of fruits or jello (jelly) to make it more delicious.
The various layers and colors are not just pleasing to the eyes but with so many textures every bite feels like a party in mouth!! This recipe is extremely popular during summers in India and a must have be it homemade, or at restaurants or street side .
Falooda is available in many favors but for today's post I'm sharing the most basic version called Rose Falooda.
Falooda Ingredients
Flavored Syrup - This is a rose flavored Falooda so we are using store bought sweetened rose syrup for this recipe. Its a must have since it gives a great flavor and lovely pink color to the falooda. The one I've used is called Rooh Afza.
Milk - Sweetened chilled milk works best for falooda. You can directly use the milk by sweetening it. But if you are like me and prefer a more thick creamy version go ahead and boil the milk until it's reduced. Either way works and its just a matter of preference. For vegan, use vegan based options.
Sweet Basil Seeds - also known as sabja seeds or tukmaria. These tiny black seeds are very similar in looks and size to chia seeds and can be replaced in absence of basil seeds.
These basil seeds need to be soaked in water after which they swell and almost double in size. They look transparent grey on the outside but still black on the inside and form a gel like coating.
Sabja seeds are known for their cooling properties and widely used in many summer recipes. In addition, they are a good source of minerals, fiber, omega-3 fats and are also known to help reduce acidity and heartburns,
Falooda Sev - These falooda noodles are different than regular vermicelli and made of cornflour or arrowroot. They are flavorless, odorless and sometimes transparent or yellow in color. These have to be cooked in hot water for couple of mins, cooled and then used. Alternately you could use wheat or rice vermicelli, thin variety preferably.
Icecream - I highly recommend making Falooda with icecream but you can also make without it too. Vanilla and strawberry pair really well with the rose flavored drink but feel free to experiment.
Jello - This is optional and completely to your preference. Its not very traditional to add jelly or jello in Falooda but my kids like it so I add. You can use strawberry, rose or raspberry flavors which go very well with this recipe.
Nuts - these are optional but they add a nice crunch. You can use nuts of choice. Almonds, pistachios, cashews and raisins go really well with this dessert.
Fruits - To make it bit nutritional, you can add chopped fruits as one of the layers. Again this is optional and not traditional in Basic Falooda.
Serving Glass - This dessert is assembled directly in the serving glass so use tall glass for that restaurant like Falooda Icecream. I sometimes like to use small glasses for portion control.
How to make Falooda
It's very easy to make falooda if you have all ingredients prepped and ready to assemble. So let's first get everything ready.
For making Creamy Thick Milk (with Malai):
This step is optional. You can use sweetened chilled milk directly but I prefer thick creamy milk for my falooda as it makes it even more decadent making these extra steps worth it.
In thick bottomed pan, mix the milk, sugar and cornstarch until completely dissolved. On medium heat, bring this milk mixture to a boil. Keep stirring at regular intervals to prevent the milk from burning and sticking to the bottom of the pan. Turn the heat down to medium low and let the milk simmer for 10-15 mins or until the milk has reduced to almost half. Allow to cool completely before refrigerating it.
While cooling, it will form a nice layer of malai (thick pale yellowish layer of fat) on top. Break it with help of spoon and mix it back in the milk to get that rich creamy texture (basundi type texture).
You can make this a day or two ahead and store in airtight container in refrigerator.
For soaking Sabja (basil seeds)
In a bowl, add 1 tablespoon sabja (basil) seeds in ½ cup of water. Mix well and soak for 30mins to an hour. The seeds will swell, soak up liquid and almost double in size and turn into grey gelatinous looking beads. Drain any access water.
You can make this a day or two ahead and store in airtight container in refrigerator.
For cooking Falooda Sev
Follow the package instruction for cooking the falooda sev. I boiled my falooda noodles in sufficient water until soft ( approximately 2 mins). Drain all the water and rinse under cold water to stop them from cooking further. Keep submerged in cold water to prevent sticking until ready to use. If storing for longer, drain the water.
You can make this a day or two ahead and store in airtight container in refrigerator.
For making Jello (optional):
For assembling Falooda
There are different ways you can assemble your falooda and there is no right or wrong here. At the end all the layers are mixed and it is still delicious. This is how I do it.
Please note, the proportions may vary based on the size of your glass. Adjust accordingly. Divide everything into equal portions as number of glasses.
Take a tall serving glass and add 2 tablespoon rose syrup followed by noodles, basil seeds, jelly(jello) optional.
Add the thickened, sweetened chilled milk until the glass is almost till ¾th full. Top it with 1-2 scoops of icecream and garnish with nuts and drizzle of rose syrup.
That's it, decadent and delicious Rose Falooda is ready! Serve immediately with a straw and spoon.
More Summer Desserts to try:
Hope you enjoy this Falooda recipe as much as we do!! If you give this recipe a try, we did love to hear your feedback ❤️ Please rate by clicking stars ⭐️in the recipe card. Thank you!
Recipe Card
Falooda
Ingredients
- 4 tablespoon rose syrup (Rooh Afza) Plus more for garnishing
- 1 tablespoon sabja seeds sweet basil seeds or Tukmaria
- ⅓ cup Falooda sev falooda noodles
- 4 scoops Vanilla ice-cream 2 for each serving or adjust to preference.
- 15 nuts of choice chopped, using 5 each of almonds, cashews and pistachios
- 1 pack Strawberry jello optional
For thickened milk
- 3 cups of milk
- 1 tablespoon cornstarch
- 2 tablespoon sugar
Instructions
To make creamy thick milk (with malai):
- This step is optional. You can use sweetened chilled milk directly but I prefer thick creamy milk for my falooda as it makes it even more decadent making these extra steps worth it.
- In thick bottomed pan, mix the milk, sugar and cornstarch until completely dissolved.
- On medium heat, bring this milk mixture to a boil. Keep stirring at regular intervals to prevent the milk from burning and sticking to the bottom of the pan.
- Turn the heat down to medium low and let the milk simmer for 10-15 mins or until the milk has reduced to almost half. Allow to cool completely before refrigerating it.
- While cooling, it will form a nice layer of malai (thick pale yellowish layer of fat) on top. Break it with help of spoon and mix it back in the milk to get that rich creamy texture (basundi type).
- You can make this a day or two ahead and store in airtight container in refrigerator.
For soaking Sabja (basil) seeds:
- In a bowl, add 1 tablespoon sabja (basil) seeds in ½ cup of water. Mix well and soak for 30mins to an hour.
- The seeds will swell, soak up liquid and almost double in size and turn into grey gelatinous looking beads.
- You can make this a day or two ahead and store in airtight container in refrigerator.
For cooking Falooda Sev:
- Follow the package instruction for cooking the falooda sev. I boiled my falooda noodles in sufficient water until soft ( approximately 2 mins).
- Drain all the water and rinse under cold water to stop them from cooking further.
- Keep submerged in water to prevent sticking until ready to use.
- You can make this a day or two ahead and store in airtight container in refrigerator (drain the water and store).
To make Jello (optional):
- Follow the package instruction for making the jello (or jelly).
- Pour the contents of the packet into a mixing bowl and to it add cold water. Mix until crystals are dissolved.
- Then add hot water and mix again.
- Cover and store in refrigerator for setting.
- You can make this a day or two ahead and store in airtight container in refrigerator.
To make Falooda:
- Divide everything into equal portions as number of glasses. The proportions may vary based on the size of your glass. Adjust accordingly
- Take a tall serving glass and add 2 tablespoon rose syrup followed by noodles, basil seeds, jelly(jello) optional.
- Add the thickened, sweetened chilled milk until the glass is almost till ¾th full. Top it with 1-2 scoops of icecream and garnish with nuts and drizzle of rose syrup.
- That’s it, decadent and delicious Rose Falooda is ready! Serve immediately with a straw and spoon.
Happy Snacking!!
Shweta
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