Summer's best treat, Rose Falooda is a dessert drink with rose syrup, crunchy plump sweet basil seeds, silky noodles, and milk topped with vanilla ice cream. Optionally garnished with nuts or rose petals this cooling drink can be assembled within minutes making it the easiest yet most stunning dessert ever!
The origins of Falooda go back to Persia, where a similar dessert, Faloodeh was popular among the Persian population. The dessert came to India with the many Muslim merchants and dynasties that settled India and made it home.
There are many variations of Falooda but my favorite by far is the Rose Falooda with an easy recipe to that simply required you to assemble the drink. This is a great make-ahead recipe that simply needs you to soak the basil seeds and cook the falooda sev which can be done up to a day ahead.
Ingredients to make Falooda
- Sweet basil seeds also known as Tukmaria or Sabja, are the seeds of sweet basil plants found commonly in India. These seeds are rich in fiber, packed with nutrition, and are very similar to chia seeds. Unlike chia seeds, sweet basil seeds are eaten after soaking in water. When soaked in water, they get a gelatinous tapioca-like texture within minutes. With chewy, crunchy textures these basil seeds have no flavor and hence can be used in many recipes, especially in cooling drinks or even plain water.
- Noodles - thin noodles known as falooda sev, made of corn starch or tapioca flour are often added to falooda. Some people make their own noodles from scratch, but I prefer buying them ready-made. To use, simply boil them in hot water for 5 minutes, pour in a colander, rinse them off with cold water, and drain the water completely.
- Sweetened rose syrup, is a must in this recipe! It adds refreshing aromas and sweetness to the drink. Some of the brands that I recommend are Guruji (available in Indian grocery stores), Monin, and Rooh Afza. Tip: This syrup is also perfect for making many refreshing summery drinks including my favorite - simple rose water with chia or basil seeds.
- The remaining 2 ingredients are milk (low-fat or whole milk) and vanilla ice cream.
How to Make Falooda
Assembling Falooda is super simple! I like to use tall 12-ounce glasses, but you can use shorter glasses to make smaller servings. Also, the below quantities are just my suggestion, add more or less to your taste preference. Remember there is no wrong way to make this dish, it always comes out stunning:
- Add 2 tablespoons of soaked sweet basil seeds to a tall glass
- Layer over 2 tablespoons of cooked noodles
- Add 2 tablespoons of the rose syrup
- Pour ⅔ cup of milk
- Top with a scoop of vanilla ice-cream
- You can optionally garnish with shaved pistachios or nuts and rose petals
Serve the falooda immediately. Want to make this for your next movie night or a celebration? Pair it with Mumbai Pav Bhaji, Keema Pav, Paneer Kathi Rolls, or Masala Chicken Burgers for a festive Indian meal!
- Falooda is a great make-ahead dessert. You can soak the basil seeds 2 to 3 days ahead and keep them both refrigerated until ready to be served.
- Noodles can also be cooked ahead and refrigerated for up to 3 days. Before refrigerating, add extra two to three tablespoons of water to the drained noodles so they do not stick to each other.
- Want to make it for a party or potluck? Serve in small disposable clear plastic cups. You can layer basil seeds, noodles, and syrup the night before and keep them refrigerated. Simply add milk and ice cream when you are ready to serve.
Did you enjoy this easy homemade dessert? Here are some more recipes for you to try:
- EASY no-cook Trifle - Cardamom & saffron trifle with raspberries & pistachios
- Instant Pot Ricotta Cheese Cake - Rose-flavored cheesecake with buttery pistachio crust
- Sevai Kheer - Vermicelli pudding with rose petal preserve
- Rose coconut karanji - Crispy pastry filled with sweet rose-flavored coconut filling
- Sheer Khurma - Milk pudding with dates, nuts, and vermicelli roasted in nutty ghee
Homemade Falooda (Rose Flavored Ice Cream Sundae Float)
- Soak sweet basil seeds in water
- Boil 3 cups of water. Using kitchen sheers cut the falooda noodles into 2 to 3- inch long pieces and then cook them as per the package instructions. Pour in a colander and rinse them in cold water, drain all the water, and set aside.
- Assemble the drink in 2 tall glasses by layering 2 tablespoons of soaked sweet basil seeds, 2 tablespoons of cooked noodles and 2 tablespoons of rose syrup.
- Pour ⅔ cup of milk into each glass. Add a scoop of vanilla ice cream on top. Garnish with thinly sliced nuts and rose petals. Stir gently and add more rose syrup if needed. Serve immediately.
- Soaked Basil seeds and cooked noodles can be refrigerated individually for 2 to 3 days