Cool off with this easy Rose Falooda recipe! This chilled dessert drink is perfect for summer, easy to prep ahead, and sure to be a hit with everyone! Sharing step-by-step instructions, pro tips, and serving ideas for family or parties.
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What is Falooda?
Falooda is a super cool and yummy dessert drink that’s really popular in India, especially in the summer. It’s made in a tall glass with layers of sweet rose syrup, soft noodles called falooda sev, basil seeds (sabja), milk, ice cream and sometimes jelly cubes are added to it too. You eat it with a spoon and a straw because it’s both a drink and a dessert! Falooda is colorful, sweet, and super refreshing—kind of like a sundae and a milkshake had a party together.
My Story – Growing Up in Mumbai & Relishing Falooda in the Summers
When I was growing up in Mumbai, summers were HOT & HUMID! My favorite way to cool down was with a tall glass of rose falooda from the local ice cream shop. The bright pink color, the chewy noodles, and the creamy ice cream on top always made me smile. The first bite of ice creaming was always so soothing. Now, I love making it at home for my son and watching his face light up just like mine did.
How to make Rose Falooda step by step recipe
- Set the Jelly Cubes: We have used vegetarian jelly crystals for this recipe from the brand National, however if you are not a fan of jelly, you can completely skip it. Set the jelly as per the package instructions.
- Soak the Basil Seeds: Put the basil seeds in a bowl with 1/2 cup water. Let them soak for 15 minutes until they puff up and look like tiny jelly balls. Drain and set aside.
- Cook the Falooda Sev:
Boil 2 cups water in a small pot. Add the falooda sev (or vermicelli) and cook for 3-4 minutes until soft. Drain, rinse with cold water, and cut into 2-inch pieces. - Chill the Milk:
Make sure your milk is super cold. You can add a little sugar if you want it sweeter. - Layer the Falooda:
- In each tall glass, add rose syrup.
- Add soaked basil seeds.
- Add cooked falooda sev.
- Add jelly cubes if using
- Pour in chilled milk.
- Top with a big scoop of vanilla ice cream.
- Sprinkle with nuts and rose petals if you like.
- Serve with a straw and a long spoon. Enjoy right away!
Serving Suggestions
- For a Family of 4 : Serve in tall glasses (about 12-16 oz each). Let everyone mix up their own glass for some fun!
- For a Crowd or Special Occasions : Use smaller 8 oz glasses or dessert cups. Layer everything ahead, keep chilled, and add ice cream just before serving. Perfect for birthday parties, BBQs, or summer get-togethers!
How Can It Be Made Ahead of Time or Meal Prepped?
- Assembly: Layer everything except the ice cream, cover, and keep in the fridge. Add ice cream and toppings right before serving for the freshest taste.
- Basil seeds: Soak and keep in the fridge up to 2 days ahead.
- Falooda sev: Cook, drain, and chill in an airtight container for up to 2 days.
- Milk: Chill in the fridge.
Anvita's Top Tip
- Use really cold chilled milk for the best taste.
- If you can’t find falooda sev, thin rice noodles will worktoo.
- Set the jelly ahead of time .
- Soak the basil seeds ahead—they need at least 15 minutes to puff up.
- For a fancier look, drizzle a little extra rose syrup on top before serving.
- Add jelly cubes or fresh fruits like mango or strawberries for a twist!
Final Thoughts
Rose falooda is the ultimate summer treat—cool, creamy, and so much fun to eat! If you’ve never tried it, now’s the perfect time. Make it for your family or friends, and let everyone build their own glass. Trust me, you’ll want to make this again and again. Try this recipe, beat the heat, and make some sweet summer memories!
If you make this rose falooda, share your photos and tag us @thebellyrulesthemind.official ! We’d love to see your creations. Stay cool and happy summer!
How to make Rose Falooda Recipe
Ingredients
- 4 cups chilled whole milk (or any milk you like)
- National Jelly Crystals (vegetarian) 1/2 packet
- 4 tablespoon rose syrup (like Rooh Afza or any rose-flavored syrup)
- 1/4 cup falooda sev (or thin vermicelli noodles)
- 2 tablespoon basil seeds (sabja seeds)
- 4 scoops vanilla ice cream (or kulfi for extra yum)
- 2 tablespoon chopped nuts (like pistachios or almonds, optional)
- 1 tablespoon dried rose petals (optional, for garnish)
- Sugar to taste (optional, if you want it sweeter)
Instructions
- Set the Jelly Cubes: We have used vegetarian jelly crystals for this recipe from the brand National, however if you are not a fan of jelly, you can completely skip it. Set the jelly as per the package instructions.
- Soak the Basil Seeds:Put the basil seeds in a bowl with 1/2 cup water. Let them soak for 15 minutes until they puff up and look like tiny jelly balls. Drain and set aside.
- Cook the Falooda Sev: Boil 2 cups water in a small pot. Add the falooda sev (or vermicelli) and cook for 3-4 minutes until soft. Drain, rinse with cold water, and cut into 2-inch pieces.
- Chill the Milk:Make sure your milk is super cold. You can add a little sugar if you want it sweeter.
- Layer the Falooda In each tall glass, by adding 1 tablespoon rose syrup. Add 1/2 tablespoon soaked basil seeds. Add 2 tablespoon cooked falooda sev. Pour in 1 cup chilled milk. Top with a big scoop of vanilla ice cream. Sprinkle with nuts and rose petals if you like. Serve with a straw and a long spoon. Enjoy right away!
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