Falooda Recipe | Summer drink with detailed photo and video recipe – Falooda ice cream is a layered summer dessert drink made with milk, rose syrup, sabja seeds (sweet basil seeds), falooda sev (thin vermicelli), nuts, raisins and ice cream. Faluda is a popular Indian summer drink and easy to make.
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.
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.
The various textures, colors and flavors of falooda create an interesting taste experience, where every next bite is different and brings a surprise flavor explosion.
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.
Making falooda recipe takes a bit of patience, but is very easy to do. Each ingredient element is added one after the other in a serving glass or jar.
First goes in the Sabja Seeds (sweet basil seeds), followed by the falooda sev (thin corn starch vermicelli) and jelly (optional). Then the milk is poured which is lastly topped with ice cream and garnished with nuts or dry fruits.
Falooda is an easily customizable dish you can make to suit any number of dietary needs. Make it with or without Ice Cream or with any number of jams, fruit preserves and nuts.
Ingredients You Need
Falooda is not only delicious but also very cooling for the summers. A few ingredients in it are cooling in nature.
Sabja seeds: These tiny black seeds are sweet basil seeds and are also known as tukmaria seeds. Sabja seeds are cooling to the body. Swap chia seeds with sweet basil seeds if you do not get them.
Rose syrup: It is a thick red colored sweet syrup made from roses, sugar and cooling as well.
Falooda sev – In Hindi language, the word ‘sev’ means vermicelli and in an authentic falooda recipe, vermicelli made from corn starch or arrowroot flour is added. That being said, for healthier options you can use thin whole wheat vermicelli or rice vermicelli.
Jelly or Jello – An optional element is jelly (jello). Add any fruity flavored vegetarian or vegan jelly like strawberry, raspberry, orange or mango jelly.
Milk: Make it with dairy or a vegan milk. The milk must be cold or chilled.
Nuts and dry fruits: Glazed cherries, tutti frutti, cashews, almonds, pistachios are some of the ingredients that you can add.
Ice cream: Though vanilla ice cream is preferred choice of ice cream, other ice cream varieties like mango, orange, pistachio, butterscotch, chocolate also work well.
Note that you will find sweet basil seeds, falooda vermicelli and rose syrup in an Indian or Asian store or on amazon if you live outside South Asia.
Falooda recipe with detailed video recipe –
Falooda recipe card :
Falooda Recipe
Ingredients
For Soaking Sweet Basil Seeds
- 1/2 tbsp Sabja seeds (sweet basil seeds, tukmaria seeds)
- 1 cup water for soaking
For Cooking Falooda Sev or Semiya
- 5 tbsp Falooda sev 1/3 cup semiya
- 1 cup Water
- 3 tbsp Sugar
For Making Falooda
- 6 tbsp rose syrup add as needed
- 6 tbsp soaked sabja seeds
- 12 tbsp cooked falooda sev about ¾ cup cooked falooda sev or cooked semiya
- 4 cups chilled or cold almond milk
- 4 scoops Ice cream
- 10 pistachios unsalted
- 10 cashews chopped
Instructions
Preparation
- Soak sabja seeds in water for about 20 to 30 mins. Once they swell using a strainer drain the extra water and set the soaked seeds aside.
Prepare the falooda sev or Semiya.
- Boil water on medium to high heat. Add the falooda sev or your preferred choice of vermicelli. If the Falood sev are long, then just break or chop them prior to cooking. Cook until softened.
- Once cooked, using strainer or colander, drain the extra water. Then rinse the cooked falooda sev in fresh ice water. (Keep in ice water, so it won't dry )
- Chop the nuts and set aside.
- Add Mixing in a mixing bowl and add rose syrup and sugar. Mix well.
Making Falooda Ice Cream
- In tall glasses add 2 tablespoons soaked sabja seeds.
- Add 2 to 3 tablespoons of the faluda sev.
- Repeat add soaked sabja seeds , falooda sev and rose syrup.
- Then top with one scoop of vanilla ice cream.
- In a slow stream, pour about 1 cup rose milk.
- Garnish with a sliced pistachios, or cashews. For a bright pop of color, you can decorate rose syrup4. Prepare the remaining falooda drinks in the same way.
- Serve the falooda straight away. While drinking, with a spoon mix the rose syrup settled at the bottom with the milk and then drink as you eat the vermicelli, sabja seeds and nuts.
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How to make Falooda recipe with detailed step by step :
Preparation
1.Soak sabja seeds in water for about 20 to 30 mins. Once they swell using a strainer drain the extra water and set the soaked seeds aside.
Prepare the falooda sev or Semiya.
1.Boil water on medium to high heat. Add the falooda sev or your preferred choice of vermicelli. If the Falood sev are long, then just break or chop them prior to cooking. Cook until softened.
2. Once cooked, using strainer or colander, drain the extra water. Then rinse the cooked falooda sev in fresh ice water. (Keep in ice water, so it won’t dry )
3. Chop the nuts and set aside.
4. Add Mixing in a mixing bowl and add rose syrup and sugar. Mix well.
Making Falooda Ice Cream
1.In tall glasses add 2 tablespoons soaked sabja seeds.
2. Add 2 to 3 tablespoons of the faluda sev.
3. Repeat add soaked sabja seeds , falooda sev and rose syrup.
4. Then top with one scoop of vanilla ice cream.
5. In a slow stream, pour about 1 cup rose milk.
6. Garnish with a sliced pistachios, or cashews. For a bright pop of color, you can decorate rose syrup4. Prepare the remaining falooda drinks in the same way.
7. Serve the falooda straight away. While drinking, with a spoon mix the rose syrup settled at the bottom with the milk and then drink as you eat the vermicelli, sabja seeds and nuts.
