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Shweta Arora
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 and sure to satisfy all your summery sweet cravings!! 
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Drink
Cuisine Indian
Servings 2


  • 4 tablespoon rose syrup (Rooh Afza) Plus more for garnishing
  • 1 tablespoon sabja seeds sweet basil seeds or Tukmaria
  • 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


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.
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