Falooda recipe

ByKanan Patel Updated on
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Falooda is a unique rose-flavored dessert drink with many layers of different elements such as jelly, basil seeds, vermicelli, rose syrup, sweetened milk, ice cream, and the topping of nuts and rose petals. Perfect for summer or special occasions, falooda is as delicious as it is beautiful!

2 glasses of falooda with jelly on the side.

The History

Falooda has a rich history and roots in Persia (modern-day Iran). It started as a dessert called “faloodeh,” made with vermicelli, rose water, and ice. When it traveled to India with the Mughals, the recipe evolved. Indians added milk, basil seeds, and ice cream to make it more indulgent. Over time, falooda became a popular street dessert and a must-have during festive occasions. Today, it’s enjoyed all over South Asia with different regional twists!

About Falooda

Falooda is a rich and indulgent dessert drink that’s perfect for those looking to treat themselves. It’s heavy, loaded with calories, and feels more like a dessert than a beverage. You’ll need both a spoon and a straw to fully enjoy its layered goodness, just like you would with mango mastani.

Falooda is popular across India, Pakistan, and other South Asian countries. Depending on where you go, you might see it listed as royal falooda, shahi falooda, or falooda ice cream on menu. It’s also spelled as faluda in some places.

The classic rose-flavored falooda, also called royal falooda, is the most common version. But you’ll also find seasonal variations like mango falooda that are equally tempting.

What makes falooda special is its layers. Each layer brings a unique texture, flavor, and vibrant color, making it not just delicious but also beautiful and eye-catching. The sabja seeds (basil seeds) and rose syrup add a cooling effect, making falooda a perfect drink to beat the summer heat.

This is my version of falooda—simple, refreshing, and packed with all the traditional flavors. Let’s make it together!

Ingredient Notes

Here is a pic of the ingredients you’ll need to make this falooda recipe at home. 

Falooda ingredients in bowls with labels.

For Jelly: 

  • You’ll need water, sugar, rose syrup, and agar-agar powder. 
  • As being vegetarian, I have used agar-agar powder to make the jelly at home. 
  • Otherwise, you can use a ready pack of jello (it contains gelatin which is not vegetarian) and follow the instruction on that package to make jelly. 

Sweetened Milk: 

  • You’ll need milk and sweetened condensed milk.
  • Traditionally, milk and sugar are simmered until milk is thickened slightly. Then this milk is chilled in the refrigerator.
  • Let’s take a shortcut here and make it by combining milk and condensed milk. No need to heat the milk. So you’ll have chilled, sweetened milk ready in a minute.

Sabja seeds (Basil seeds or Tukmaria):

  • You need to soak them in water for at least 30 minutes. And after 30 minutes it swells up and creates a gel-like layer around it.
  • More soaking time does not hurt.
  • Even you can keep refrigerated soaked sabja seeds for up to 3 days.

Falooda sev (Vermicelli): 

  • It is easily available in any Indian or Pakistani grocery store. It comes in yellow or white color, you can choose any. 
  • Falooda sev is made from corn starch (corn flour) and water.

Rose syrup:

  • The beautiful pink color of this faluda comes from rose syrup (another key ingredient).
  • Rose syrup is easily available here in the USA, and you will find it in Indian, Pakistani grocery stores.
  • Instead of rose syrup, you can use rooh afza as well. 

Toppings:

  • Vanilla ice cream: A scoop of ice cream per serving is needed.
  • Nuts: I have used almonds and pistachios. Some like to garnish with tutti frutti or glazed cherry. 
  • Dried (or fresh) rose petals: You can use them as a garnish but it is optional. 

Step By Step Photos (Falooda Elements)

Make Jelly:

  1. In a saucepan over medium heat, combine water, and sugar.
  2. Add agar agar powder.
  3. Add rose syrup.
  4. Stir well and bring it to a gentle simmer.
  5. Let it simmer for 2 minutes until everything is dissolved.
  6. Pour the mixture into an 8×8 pan and let it set for 2 hours at room temperature.
Collage of 6 images showing adding sugar, agar agar, rose syrup in water and simmering, transferring to a square pan.
  1. Once firm, cut the jelly into small pieces.
  2. Keep it aside or refrigerate in an airtight container to chill.
  3. (Note: This makes more jelly than needed for 4 servings.)
Collage of 3 images showing set jelly cut into pieces.

Make Sweetened Milk:

  1. Combine milk and condensed milk in a bowl.
  2. Whisk until fully blended, then refrigerate to chill.
Collage of 2 images showing adding condensed milk to the milk and whisking.

Soak Sabja Seeds:

  1. In a bowl, add sabja (basil seeds) and water.
  2. Let them soak for 30 minutes until they swell and form a gel-like coating. Once ready, refrigerate to keep them chilled.
Collage of 2 images showing adding water to sabja bowl and soaked sabja seeds.

Make Falooda Sev: 

  1. I used half packet of falooda sev.
  2. In a saucepan, bring water to a rolling boil. Add falooda sev and cook for 5-7 minutes (or follow the instructions on your package). You’ll notice the color changes from yellow to white once cooked.
  3. Drain the cooked sev and rinse it under cold water to stop the cooking process.
  4. Use kitchen scissors to cut it into small pieces.

You have all the elements ready and you just have to assemble it in layers in tall glasses.

Collage of 4 images showing falooda sev packet, cooking in a saucepan, cutting with scissors.

– Tip: Keep all the prepared elements (jelly, sweetened milk, soaked sabja seeds, and sev) in the fridge until needed. This ensures they stay chilled for assembling the falooda.
– Storage: These individual elements can be made ahead and stored in the refrigerator for 3 days. 

Assemble Falooda In A Glass

Note: The proportions may vary depending on the size of your glass. The amounts below are for 1 serving and can be used as a guide.

  1. Add around 2 tablespoons of jelly to the bottom of the glass.
  2. Layer 2 tablespoons of cooked falooda sev on top.
  3. Add 2 tablespoons of soaked sabja seeds on top.
  4. Drizzle 1 ½ tablespoons of rose syrup (you can also drizzle some on the inner sides of the glass for decoration).
Collage of 4 images showing adding jelly, falooda sev, soaked sabja seeds and rose syrup in a glass.
  1. Slowly pour around ½ cup of sweetened milk into the glass.
  2. Add a scoop of vanilla ice cream.
  3. Garnish with chopped nuts, dried rose petals, and a drizzle of about ½ teaspoon of rose syrup. Serve and enjoy!
Collage of 3 images showing adding milk, scoop of ice cream and garnishing with nuts and more syrup.

Substitutions

  • Rose syrup: Use Rooh Afza for a similar flavor.
  • Falooda sev: You can substitute with thin wheat vermicelli (sevaiyan) or thin rice noodles.
  • Sabja (basil) seeds: Use chia seeds as a replacement.
  • Ice cream: For a more authentic touch, use kulfi to make a kulfi falooda.

Make Ahead (For Party)

  • If you need to prepare faluda for a crowd, assembling it right before serving may not be the best idea.
  • Instead, I recommend mixing the rose syrup with sweetened milk, sabja seeds, and faluda sev in a large deep bowl. Keep the mixture chilled in the refrigerator until it’s time to serve.
  • When ready to serve, stir the mixture and ladle it into individual glasses. Top with jelly and a scoop of ice cream.
  • Garnishing with chopped nuts and dried rose petals is optional but adds a lovely finishing touch.
2 glasses of falooda garnished with pista and rose petals.
Old picture shot in 2013

Check Out Other Indian Beverages

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Falooda Recipe

4.69 from 16 votes
2 glasses of falooda with jelly on the side.
Falooda is a unique rose-flavored dessert drink with many layers of different elements such as jelly, basil seeds, vermicelli, rose syrup, sweetened milk, ice cream, and the topping of nuts and rose petals. 
Kanan
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Jelly:

  • 1 ½ cups Water
  • 2 tablespoons Rose Syrup
  • ¼ cup Sugar
  • 2 teaspoon Agar agar powder

Rest Ingredients:

  • 2 cups Milk
  • ¼ cup Sweetened condensed milk
  • 3 teaspoon Basil seeds (Sabja seeds or Falooda seeds)
  • 25 grams Falooda sev, (I have used half a packet)
  • 6 tablespoons Rose Syrup
  • 4 scoops Ice cream, Vanilla
  • 1 tablespoon Pistachios, sliced
  • 1 tablespoons Almonds, sliced
  • Dried rose petals, or fresh optional for garnishing

Instructions

  • To Make Jelly, In a saucepan over medium heat, combine water, sugar, agar-agar powder, and rose syrup. Stir well and bring it to a gentle simmer.
  • Let it simmer for 2 minutes, until everything is dissolved.
  • Pour the mixture into an 8×8 pan and let it set for 2 hours at room temperature.
  • Once firm, cut the jelly into small pieces. Keep it aside or refrigerate in an airtight container to chill. (Note: This makes more jelly than needed for 4 servings.)
  • To Make Sweetened Milk, Combine milk and condensed milk in a bowl. Whisk until fully blended, then refrigerate to chill.
  • To Soak Sabja Seeds, in a bowl, add sabja (basil seeds) and water. Let them soak for 30 minutes until they swell and form a gel-like coating. Once ready, refrigerate to keep them chilled.
  • To Make Falooda Sev, In a saucepan, bring water to a rolling boil. Add falooda sev and cook for 5-7 minutes (or follow the instructions on your package). You’ll notice the color changes from yellow to white once cooked.
  • Drain the cooked sev and rinse it under cold water to stop the cooking process.
  • Use kitchen scissors to cut it into small pieces.

Assemble Falooda:

  • Note: the proportions may vary depending on the size of your glass. Given amount below is for 1 serving and take it as a guide.
  • Add around 2 tablespoons of jelly to the bottom of the glass.
  • Add 2 tablespoons falooda sev on top.
  • Add 2 tablespoons sabja seeds on top.
  • Add 1 ½ tablespoons rose syrup (drizzle some on the inner sides of the glass as well.
  • Slowly add around ½ cup of milk.
  • Add a scoop of ice cream.
  • Garnish with chopped nuts, and dried rose petals and drizzle around ½ teaspoon of rose syrup as a garnish and

Notes

  • Make sure all the elements (components) are chilled before you start assembling falooda.
  • Assembled falooda should be served right away. But individual elements of falooda (jelly, soaked sabja, cooked falooda sev, sweetened milk) can be made ahead and stored in the refrigerator for 3 days.

Nutrition

Calories: 337kcal (17%) | Carbohydrates: 53.8g (18%) | Protein: 8.3g (17%) | Fat: 10.8g (17%) | Saturated Fat: 6.8g (34%) | Cholesterol: 44mg (15%) | Sodium: 153mg (6%) | Potassium: 249mg (7%) | Fiber: 0.5g (2%) | Sugar: 34.2g (38%) | Vitamin A: 300IU (6%) | Vitamin C: 0mg | Calcium: 300mg (30%) | Iron: 0.2mg (1%)
Kanan Patel

To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

4.69 from 16 votes (8 ratings without comment)

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