Best Homemade Falooda Recipe

Falooda is the ultimate Indian summertime treat. Cool and refreshing, this exotic dessert drink with layers of rose syrup, jello, sweet basil seeds, vermicelli, creamy milk, ice cream and nuts will quench your sweet desires, leaving you thirsting for more.

This joins other favorite summer treats - Rose Avocado Smoothie and Mango Chia Smoothie Bowl.

What is Falooda or Faluda?

It is a dessert, beverage, sundae, ice cream float all rolled into one fabulous concoction! With its origin in Persian cuisine, this dessert drink has become a favorite summer obsession throughout the Indian subcontinent.

Falooda reminds me of another famous Asian cold treat called halo halo ice cream with many different ingredients and layers. The various textures, colors and flavors of falooda create an interesting taste experience, where every next bite is different and brings surprise flavors.

Here, in this falooda recipe, I share some unique versions. And to make it tastier, healthier and nourishing. Also with several variations and ideas to create a falooda of your own dreams.

Layers of Falooda Ingredients

SWEET BASIL SEEDS: Also known as sabja seeds or tukmaria seeds, these give falooda its characteristic appearance, texture and taste. They are similar to chia seeds, but swell up much quicker, larger and have a faint flavor.

VERMICELLI NOODLES: Corn starch noodles are used and available as “falooda sev” at Indian grocery stores or online. Wheat or rice based vermicelli are an alternative. Kame brand rice sticks are a decent substitute. Noodles that don't overcook, stay ‘al dente’ holding on to a texture, are the best.

ROSE SYRUP: Traditionally rose flavored syrup has been used. Rooh afza, a concentrated flavored syrup is another alternative. In the recipe below I share how to make it without food colors and also using maple syrup as a base rather than sugar. 

THICK MILK: Milk is cooked down to thicken a little bit and may be sweetened. Check out easier and nourishing alternatives below.

JELLO: This is a fairly common ingredient in falooda. And red colored jello such as strawberry or cherry is used often. But I share how to make rose flavored jello without food colors and using honey or maple syrup.

ICE CREAM: Use any flavor of ice cream depending on your overall falooda flavor — rose, mango, etc. But vanilla goes well with any flavor.

NUTS: Pistachios, almond slices or slivers, chopped walnuts or pecans, cashew halves.

OTHER INGREDIENTS: Dried fruit, fresh fruit, saffron, honey, rose petals for garnish.

How to Make Falooda - An overview

1. Syrup: In a saucepan, take sugar with some water and bring it to a boil. Lower the heat and let it simmer. Add rose water, beet juice and simmer. Alternatively make the syrup with maple syrup, rose water and beet juice.
2. Jello: Follow the rose jello recipe below, which is made with unflavored gelatin, rose water, honey and beet juice. Or make readymade jello as per package instructions. Let it chill to set.
3. Thick Milk: In a high speed blender, take evaporated milk, whole milk, cashew butter, honey and process it until smooth and thick. Alternatively cook milk with sugar and reduce it to ⅔ of its original volume. Chill it.
4. Vermicelli: Cook the noodles in a saucepan with boiling water until al dente. Drain the vermicelli and chill.
5. Sweet Basil Seeds: In a small bowl, soak the sweet basil seeds in water for about 30 minutes and let them swell up. Chill the basil seeds.
6. How to Serve Falooda: Take tall glasses or attractive drink ware. Layering in the following order is a suggestion.
   • Drizzle rose syrup
   • Place some jello
   • Next a layer of vermicelli
   • Then add soaked basil seeds
   • Fill the glass with milk up to ⅔ full
   • Add a scoop of ice cream
   • Top with nuts, some syrup and rose petals

Flavors for Falooda Bar

ROSE FALOODA: This is a classic falooda flavor. Layers of rose syrup, rose flavored jello or any red jello, vermicelli, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted almonds, rose petals and rose syrup.

MANGO FALOODA: Layers of rose syrup, mango jello, mango puree, vermicelli, basil seeds, thick milk, fresh mango is optional, vanilla ice cream. Top with mango jello and rose syrup.

KESAR PISTA (SAFFRON PISTACHIO) FALOODA: Stir some drops of saffron water with the thick milk. Mix few drops of saffron water with honey. Layers of rose syrup, rose flavored jello, vermicelli, basil seeds, thick saffron milk, vanilla ice cream. Top with pistachios and saffron honey.

DRIED FRUIT & NUT FALOODA: Any dried fruit (figs, raisins) that are too hard should be soaked in water just until soft. Chop figs, prunes and dates. Toast all nuts except pistachios. Layers of rose syrup, rose flavored jello or any suitable red jello, vermicelli, dried fruits, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted nuts, more dried fruit, and rose syrup.

KULFI FALOODA: Cut kulfi into bite size pieces and use it instead of ice cream. Use cardamom to flavor the milk.

BERRY FALOODA: Use strawberry syrup, strawberry jello, fresh strawberry slices, crushed or stewed berries.

CHOCOLATE FALOODA: Use chocolate syrup, strawberry/raspberry/cherry jello and toasted hazelnuts.

FRESH FRUIT FALOODA: Use strawberry or rose syrup, fruit jello and chopped mixed fruit.

Variations

This is a gluten free dessert if using corn starch or rice based vermicelli. It is also soy free.

• Vegan: Use plant based milk, evaporated milk and ice cream (and egg free). Make jello with agar agar. Use only maple syrup and skip honey.
• Dairy free: Use almond milk/plant based milk and evaporated milk. Use dairy free ice cream.
• Refined sugar free: Use maple syrup or honey to make the syrup, jello and milk. Use refined sugar free ice cream.
• Nut Free: Skip the nuts and cashew butter.
• Egg Free: Use egg free ice cream.

Pro Tips

1. Layer falooda dessert and serve immediately.
2. Practice layering and mixing up of colors for the best visual appeal.
3. Make a falooda bar for a party. Serve all ingredients separately for mix and match as per taste.
4. This dessert beverage is best enjoyed with a tall dessert spoon. But if you want to make it drinkable, use a smoothie straw making sure that the jelly pieces are really small and nuts are chopped finely.
5. Make Ahead: All the ingredients for the layers can be made ahead and stored.

Sabja Seeds Nutrition Benefits

Sweet basil seeds have started gaining popularity as the new super seed. However, there are not as many research studies available about these seeds. Some research with mice shows anti-hyperglycemic potential.

But they have been used in traditional medicine for the treatment of a variety of illnesses. Also known in certain cultures as a digestive aid and supposed to have diuretic, antispasmodic and antipyretic properties.

Sweet basil seeds are a good source of fiber and certain minerals.

More Summer Treats:

• Fruit Salad With Orange Juice
• Rose Rice Custard
• Mango Cake with Whipped Cream
• Persian Saffron Ice Cream
• Strawberry Shortcake Bars

Full Recipe Video

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5 from 7 votes

Best Homemade Falooda Recipe

Full tutorial video above. Falooda is the ultimate Indian summertime treat. Cool and refreshing, this exotic dessert drink with layers of rose syrup, jello, sweet basil seeds, vermicelli, creamy milk, ice cream and nuts will quench your sweet desires, leaving you thirsting for more.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

1x2x3x

Print SaveSaved!

Course :Dessert

Cuisine :Indian

Servings: 4

Calories: 296kcal

Author: Roxana Begum

Ingredients

Rose Syrup (or readymade rose syrup)

• ▢ ½ cup sugar
• ▢ ¼ cup water
• ▢ 2 tablespoon rose water
• ▢ 2 tablespoon beet juice see note below

Rose Jello (sub any red jello)

• ▢ 1^½ cups water
• ▢ ¼ cup honey
• ▢ 1 packet unflavored gelatin ¼ oz or 2^½ teaspoons
• ▢ 2 tablespoon rose water
• ▢ 2 tablespoon beet juice see note below

Thick Milk

• ▢ 12 oz low fat evaporated milk 1 can
• ▢ ½ cup milk whole or 2 percent
• ▢ 1 tablespoon cashew butter
• ▢ Honey to taste (optional)

Other Ingredients

• ▢ ½ cup vermicelli noodles (rice sticks) or use falooda sev
• ▢ 1 tablespoon sweet basil seeds known as sabja seeds or tukmaria seeds
• ▢ 4 scoops ice cream vanilla
• ▢ 4 teaspoon almond slices
• ▢ Rose petals optional for garnish

Optional for Other Falooda Flavors

• ▢ Dried fruit figs, dates, prunes, raisins, apricots
• ▢ Nuts pistachios, almond slices or slivers, chopped walnuts or pecans, cashew halves
• ▢ Jello mango or other flavors
• ▢ Fresh mango for puree
• ▢ Assorted chopped fresh fruit
• ▢ Saffron for kesar pista flavor - ¼ teaspoon ground and dissolved in 2 tablespoon hot water
• ▢ Honey for making saffron honey
• ▢ Rose petals for garnish

Equipment

• ▢
  High speed blender
• ▢
  Saucepan
• ▢
  Sieve
• ▢
  Small bowl
• ▢
  Tall glasses

Cook ModePrevent your screen from going dark

Instructions

Rose Syrup (or readymade rose syrup)

• In a saucepan, take sugar with water and bring it to a boil. Lower the heat and let it simmer for 10 minutes. Add rose water, beet juice and simmer 5 minutes. Use the syrup as needed and save the rest.

  Tip: Alternatively combine ½ cup maple syrup, 2 tablespoon rose water and 2 tablespoon beet juice and bring it to a boil and turn off heat when it is like thin syrup. It will thicken when cool.

Rose Jello (sub any red jello)

• Take 1 cup of water and ¼ cup honey in a sauce pan. Bring it to a boil and turn off heat. Sprinkle gelatin over that hot water and stir to dissolve completely.
• Then add ½ cup cold water, rose water and beet juice. Pour in a small dish and chill for 3 to 4 hours to set the jello. Use jello as needed and save the rest.

  Tip: Alternatively make any red jello following package instructions.

Thick Milk

• In a high speed blender, take evaporated milk, whole milk, cashew butter, honey and process it until smooth and thick. Chill it.

  Tip: Alternatively bring 2 cups of sweetened milk to a boil. Lower the heat, simmer and reduce it to ⅔ of its original volume.

Vermicelli (falooda sev)

• Take 3 cups water in a saucepan and bring it to a boil. Add vermicelli that have been cut into 1 inch size and cook until al dente. Kame rice sticks need 3 minutes to cook. Drain the vermicelli and chill.

Sweet Basil Seeds

• In a small bowl, soak sweet basil seeds in 1 cup water and let them swell up for about 30 minutes. Chill the seeds and drain in a sieve before use.

How to Serve Rose falooda

• Take tall glasses or attractive drink ware.
• Drizzle rose syrup.
• Place some rose jello.
• Next a layer of vermicelli.
• Then add soaked basil seeds.
• Fill the glass with thick milk up to ⅔ full.
• Add a scoop of ice cream.
• Top with nuts, some syrup and rose petals.
• Serve immediately.

Notes

1. This thick beverage is best enjoyed with a tall dessert spoon.
2. If you want to make it drinkable, use a smoothie straw and make sure that the jelly pieces are really small and nuts are chopped finely.
3. Make Ahead: All the ingredients for the layers can be made ahead and stored.
4. Beet Juice: Process 1 cup chopped beets with 1 cup water and drain well through a fine mesh sieve.
5. Nutrition facts based on rose falooda and is approximate.
6. Other Falooda Flavors
   • Rose Falooda: Add layers in the following order — rose syrup, rose flavored jello or any suitable red jello, vermicelli, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted almond slices or pistachios, rose petals and drizzle of rose syrup.
   • Mango Falooda: Add layers in the following order — rose syrup, mango jello, mango puree, vermicelli, basil seeds, thick milk, more jello or puree, chopped fresh mango is optional, vanilla ice cream. Top with mango jello and drizzle of rose syrup.
   • Saffron Pistachio Falooda (Kesar Pista): Stir some drops of saffron water in the thick milk. Mix few drops of saffron water with a tablespoon honey. Layer in the following order — rose syrup, rose flavored jello, vermicelli, basil seeds, thick saffron milk, vanilla ice cream. Top with pistachios, and drizzle of saffron honey.
   • Dried fruit and Nut Falooda: Any dried fruit (figs, raisins) that are too hard should be soaked in water just until soft. Chop figs, prunes and dates. Toast all nuts except pistachios. Add layers in the following order — rose syrup, rose flavored jello or any suitable red jello, vermicelli, dried fruits, basil seeds, thick milk, vanilla or rose ice cream. Top with toasted nuts and more dried fruit, and rose syrup.
   • Kulfi Falooda: Cut kulfi into bite size pieces and use it instead of ice cream. Use cardamom to flavor the milk.
   • Berry falooda: Use strawberry syrup, strawberry jello and fresh strawberry slices, crushed or stewed berries.
   • Chocolate falooda: Use chocolate syrup, strawberry/raspberry/cherry jello and toasted hazelnuts.
   • Fresh fruit Falooda: Use strawberry or rose syrup, fruit jello and chopped mixed fruit.

Nutrition

Serving: 1cup | Calories: 296kcal | Carbohydrates: 40g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 186mg | Potassium: 170mg | Fiber: 2g | Sugar: 24g | Vitamin A: 169IU | Calcium: 143mg | Iron: 1mg

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