This bright pink coloured drink has subtle flavours of rose.
Falooda is one of the most popular Indian desserts and comes in a number of delicious flavours.
The sweet drink was believed to have evolved from the Persian Faloodeh and is now available all over India.
It was once reserved for the upper class during the Mughal era but it became a household name and favourite among dessert lovers.
The popularity of the dessert in India have seen it enjoyed all over the world and numerous flavours being created.
While there are many twists, the foundations remain the same. Milk, ice cream, sev and chia seeds all bring something different to falooda, whether it be taste or texture.
A wide variety of syrups will create a unique tasting experience no matter which one you use to make falooda.
As well as the delicious flavour, it even looks appealing especially with the layered effects of each ingredient.
While the preparation can take time, it will be worth it. These recipes will help ensure that you can enjoy a cooling falooda, whatever the flavour.
Rose falooda is the most traditional and the most well-known flavour of the dessert. It is very popular in warm weather as rose is naturally cooling.
This bright pink coloured drink has subtle flavours of rose and is sometimes even garnished with rose petals.
Rose syrup is commonly used to flavour the drink but rosewater and even rose petals can be added for extra flavour an texture.
The cooling ice cream prevents the rose flavour from becoming too overpowering. It results in a nice balance of flavours.
- 250ml chilled milk
- 6 tbsp rose syrup
- 50g rice vermicelli
- 2 Ice cream scoops (strawberry is preferred but you can use any)
- 30g chia seeds
- 1 tsp almonds and pistachios, crushed
- ½ cup crushed ice
- Soak the chia seeds in water for 40 minutes.
- Cook the vermicelli in two cups of water for three minutes. Once done, drain and leave it in cold water.
- Add three tablespoons of rose syrup to the milk and stir well. Set aside in the fridge to chill.
- To assemble, add the ice to a glass and then add three tablespoons of the soaked chia seeds.
- Next, add half of the cooked rice vermicelli to the glass and drizzle some syrup over it.
- Pour in the rose milk and gently stir to ensure everything is well mixed.
- Serve two scoops of ice cream over the glass and garnish with the crushed almonds and pistachios. Serve immediately.
This recipe was adapted from My Tasty Curry.
Adding jelly to any dessert instantly make it much more interesting. This is no exception with falooda.
You can make any flavour of falooda, then add cubes of jelly. It adds a whole new level of depth as there is a smooth texture among the stringiness of the sev and the creaminess of the milky dessert.
Like the ice cream, the jelly in the falooda is refreshing and will melt in the mouth.
To get the best flavour experience from a jelly falooda, it is best to use strawberry or raspberry jelly.
- 2 cups full-fat milk
- 6 tbsp rose syrup
- 1 tsp chia seeds
- ½ cup falooda sev
- 5 Pistachios, chopped
- 4 Almonds, chopped
- 1 Packet raspberry/strawberry jelly, cubed
- 2 Scoops vanilla ice cream
- 2 Cherries, for garnishing (Optional)
- Soak the chia seeds in water for 30 minutes.
- Meanwhile, bring the milk to a boil then let it simmer until it reduces to one and a half cups. Turn off the flame and leave to cool until it reaches room temperature.
- Add two tablespoons of rose syrup to the milk and mix. Place in the fridge to chill.
- Make the jelly by following the instructions on the packet. Refrigerate until it becomes cool and has set. Once done, cut into small cubes and set aside.
- Cook the sev in water in two cups of water for three minutes. Once done, drain then place in cold water and refrigerate until it is needed.
- Chill the serving glasses in the fridge for 30 minutes. Remove once cool.
- To assemble, take a serving glass and add a tablespoon of rose syrup.
- Then add two tablespoons of the jelly cubes to the glass, followed by two heaped tablespoons of the chia seeds.
- Next, add a quarter cup of falooda sev then slowly pour the chilled rose milk until the glass becomes three-quarters full. Scoop two scoops of vanilla ice cream.
- Drizzle rose syrup over the ice cream and garnish with the chopped nuts and optionally, a cherry.
- Serve immediately to prevent the ice cream from melting.
This recipe was adapted from Sailu’s Food.
When you think of mangoes, you associate it with summer. But you can have it any time of the year.
This is the same with mango falooda which combines sweetness and a slight acidity with the cold creaminess of ice cream.
This dessert uses mango pulp and chopped mangoes for a fresh flavour and adds a range of textures to the dessert.
It is finished with mango ice cream but you can use other flavours if you prefer.
- 2 cups mangoes, roughly chopped
- 10 tbsp mangoes, chopped
- 2 tbsp sugar
- 5 scoops mango ice cream
- 10 tbsp soaked falooda sev
- 10 tbsp soaked falooda seeds
- 1¼ cups chilled milk
- Whipped cream (optional)
- In a mixer, combine the roughly chopped mangoes and sugar together and blend until smooth to make the mango pulp.
- To prepare the falooda, add a quarter of a cup of the mango pulp in a tall glass and add two tablespoons of the soaked falooda sev.
- Add two tablespoons of the falooda seeds and one tablespoon of chopped mangoes.
- Pour a quarter cup of milk and add one scoop of ice cream to the glass. Add another tablespoon of the chopped mangoes.
- Repeat steps two to four to make four more glasses. Ensure each glass is filled to the top, squirt whipped cream on top if you like, top with chopped mango and serve immediately.
This recipe was inspired by Tarla Dalal.
Orange & Strawberry Falooda
This orange and strawberry flavoured falooda is a modern twist on the classic dessert and is perfect for any occasion.
The normal ingredients of thin vermicelli, chia seeds and ice cream are intertwined with strawberry syrup and orange jelly.
It is a delicious combination as the sweetness of the strawberry syrup and ice cream contrasts with the subtle tanginess of the orange jelly and fresh orange segments.
The ingredients come together to make a luscious and pleasant dessert. This recipe, which serves four is one you must try.
- 3 cups milk
- 1 tbsp sugar
- ½ cup vermicelli
- 4 tsp chia seeds
- 1 Orange, peeled and cut into slices/segments
- 4 Scoops vanilla/strawberry ice cream
- Mint leaves, to garnish
For the Orange Jelly
- 85g orange flavoured gelatin powder
- ¾ cup boiling water
- ½ cup cold water
- A few ice cubes
For Strawberry Syrup
- 225g strawberries, chopped
- 2 tbsp sugar
- To make the orange jelly, dissolve gelatin powder in the boiling water. Add ice to cold water, then add it to the gelatin mix. Stir well until slightly thickened.
- Remove any unmelted ice and cover the bowl with cling film. Place in the fridge and leave to cool for 30 minutes or until firm. Once done, cut into one-inch cubes.
- Cook the vermicelli in water until they are al-dente. Drain and set aside in cold water.
- In a saucepan, cook the strawberries with sugar for a few minutes. They will break down and form a syrup. Once done, transfer to a jar and leave to cool.
- Soak the chia seeds in one cup of water for 10 minutes until they become soft. Drain and set aside.
- Cook the vermicelli in one cup of milk and one tablespoon of sugar until the milk has absorbed and the vermicelli is soft. Remove from the heat and set aside.
- To assemble, add a tablespoon of the chia seeds to the bottom of a serving glass. Place a few cubes of jelly along with two tablespoons of vermicelli and two tablespoons of strawberry syrup.
- Gently pour half a cup of milk into the glass. Top with one scoop of ice cream. Drizzle with more strawberry syrup and place fresh orange segments.
- Repeat the assembling process for all servings.
- Garnish with fresh mint leaves and serve immediately.
This recipe was inspired by Happy and Harried.
This is one of the more unique varieties of falooda as it combines two desserts into one. The richness of rice pudding (phirni) blends perfectly with the ingredients typically used for falooda.
There is a whole other level when talking about texture as there are soft rice grains as well as sev. This makes every mouthful a delicious experience.
The rose syrup and falooda sev still make the dessert taste like a refreshing falooda even without the ice cream.
It has an extra depth of sweetness which is due to the honey. It is a dessert combination unlike no other.
- 2 cups whole milk
- 2 tbsp rose syrup
- ¼ cup basmati rice
- 2 tbsp honey
- 2 tbsp rose syrup
- A few saffron strands
- 2 cups falooda sev
- Chopped mixed nuts, to garnish
- Wash the rice thoroughly and soak in enough water for at least four years, ideally overnight.
- Grind the soaked rice in a coffee grinder until they become coarse.
- Cook the sev for five minutes in water until soft. Drain and set aside in cold water.
- To make the phirni, add milk and rice to a heavy bottomed pan and bring to a boil on low heat. Stir occasionally and add saffron.
- Cook for 15 minutes or until it begins to thicken. Cook until you get your desired thickness and add honey. Remove from the heat and allow the phirni to cool completely in the fridge.
- To assemble, add the sev to a tall glass. Then add the rose syrup and phirni, repeat with alternate layers.
- Garnish with chopped nuts and served whilst chilled.
This recipe was inspired by Cooking with Sapana.
These falooda recipes feature similar foundations to make the dessert but have contrasting ingredients and cooking methods to enhance them.
They are subtly sweet and filled to the brim with creamy milk. The refreshing ice cream provides a pleasant palate cleanser when experiencing the different flavours in the delicious dessert.
Multiple flavours can suit different preferences and these delicious flavours are what have made this Indian dessert so loved around the world.