DSC_0005 (3)_399x600Why not end the summers with an exotic and authentic beverage? So lets get started! FALOODA is one of the most loved beverages in India, very easily available and counted as the best street food. Though this is more of a dessert than a beverage, I included it in my blog because authentically FALOODA is considered as a beverage.

Basically, Falooda is an adapted version of a Persian dessert known as Faloodeh which is believed to be intoduced in India during the Mughal dynasty. In the originial dessert, the falooda sev / vermicelli is made up of arrowroot but in the Indian version we use wheat/rice vermicelli. I could not find falooda sev so I simply replaced it with semiyawhich is used to make payasam/kheer. Few of the ingredients essential for this recipe are basil seeds/sabza seeds/chia seeds, rose syrup/rooh afza, chopped peices of jelly ( I used strawberry flavour), verimicelli/falooda sev./semiya , full fat milk, dry fruits to garnish ( I used almonds and pistachios) and ice cream/kulfi.

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Rose falooda is the most common version, you can replace the flavours according to your taste. Other common falooda flavours are mango falooda, rabdi falooda, paandaan, kesar pista etc. I may upload the recipes in near future so stay updated. I  also highly recommend you to try the recipe. The cool sabza seeds, the aromatic rose flavour, the crunchy bite of the dry fruits, the melt in mouth ice- cream, OMG, how can you not try this luscious and indulging beverage. Have it on hot and humid day or have it as a dessert after dinner, I guarantee that every bite shall be a pure bliss.

Now you don’t need to wait to go out to a restaurant and have falooda. Just note down the simple recipe and surprise your family and kids!

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Prep time
Cook time
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A luscious and indulging summer beverage, perfect to serve as a dessert !!
Recipe type: Beverage/Dessert
Cuisine: Indian/Persian
Serves: 2
  • Full fat / evaporated milk - 1½ cups
  • Sugar - 1 tsp
  • Cubed Jelly ( any flavour of choice) - ½ cups (prefer strawberry flavour)
  • Rose syrup / rooh afza - 5 tbsp
  • Sabza seeds / basil seeds / chia seeds - 1 tsp soaked in ¼ cup water for half an hour
  • Falooda sev / semiya/ vermicelli - ⅔ cup
  • Vanilla Ice-cream - 2 large scoops
  • Chopped almonds - 5 (to garnish)
  • Chopped pistachios - 5 (to garnish)
  1. Soak basil seeds / sabza seeds in water for 30 mins. Refirgerate until use.
  2. Prepare jelly according to instructions on package, cut it in cubes and refrigerate. I used Weikfield Strawberry jelly which is pure vegetarian and easily available.
  3. Heat falooda sev with water for 3 to 4 mins and strain it. Keep the falooda sev aside. If using semiya, first dry roast semiya until light brown and then add hot water to the semiya. Let it stand for 2 mins or until soft then strain out and keep aside. Refrigerate until use.
  4. Bring the milk to a boil, add 1 tbsp rose syrup, 1 tsp sugar while boiling and stir. Cool and refrigerate the milk until use.
  5. To assemble / layer the beverage take a serving glass and add 2 tbsp rose syrup first.
  6. Now add 2 tbsp to basil / sabza seeds followed by 2 tbsp of cubed strawberry jelly.
  7. Next add half of the falooda sev / semiya and pour chilled milk from top (about ¾ cup).
  8. Top with a large scoop of vanilla ice-cream.
  9. Garnish with chopped almonds and pistachios, drizzle rose syrup from top.
  10. Repeat assembling steps for the next serving.
  11. Serve immediately to prevent ice-cream from melting.

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