Falooda recipe, easy rose falooda drink with ice cream


falooda sev
rose syrup

Milk – 2 cups, full fat
Jelly – 1/2 cup, cubed (raspberry or strawberry)
Rose syrup – 5-6 tbsps (or rooh afsa)
Falooda seeds – 1 tsp (sabja/basil seeds) soak in 1/3 cup water for 20-30 mts
Falooda sev – 1/2 cup
Pistachios – 5, sliced
ALmonds – 4, sliced
Vanilla ice cream – 4 scoops
Cherries – 2, for garnish (optional)


1.Bring milk to boil and simmer till it reduces to 1 1/2 cups. Turn off flame and bring to room temperature. Add 1 1/2 to 2 tbsps of rose syrup to the milk and mix. Chill until use.
2.Make jelly by following the instructions on the packet. Cool and refrigerate. Once cool, cut into small cubes and set aside.
3.Make falooda sev by following the link provided above. Place in cold water and refrigerate until use.
4.Soak falooda seeds in water for 30 mts and allow to bloom. Set aside.
Chill the serving glasses in the fridge for half an hour.
5.To assemble falooda: Take the chilled serving glass and add a generous tbsp of rose syrup or rooh afsa.
6.Add 2 tbsps of jelly cubes, followed by 2 heaped tbsps of bloomed falooda seeds.
7.Next layer with 1/4 cup of falooda sev/noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.
8.Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately to avoid the ice cream from melting and over flowing.


You can add chopped fruits of your choice like apple and mango after layering with jelly cubes.
Falooda sev can be substituted with normal wheat vermicelli. Cook the vermicelli in water and little sugar and drain the water.