Fruit Custard Falooda

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Fruit Custard Falooda

A chilled and layered delight, Fruit Custard Falooda blends creamy custard, juicy fruits, soft vermicelli, basil seeds, and jelly—topped with a scoop of ice cream and a splash of rose syrup. This colorful dessert is perfect for festive occasions or warm summer days.

Ingredients 

For Custard

  • 1 Litre Milk
  • 4 Tablespoon Custard powder
  • 6 Tablespoon Raw Sugar ( adjust according to required sweetness)
  • Condensed milk ( according to taste, optional)
  • 1 Teaspoon Vanilla Essence
  • 1 Teaspoon rosewater

For the Fruits

  • Apple
  • Pomegranate
  • Pears
  • Dates
  • Mango
  • Banana (to be added just before serving if using)
  • Sugar, to taste
  • Chopped nuts and dry fruits (optional, for extra crunch)

You can use fruits of your choice. Avoid sour fruits like orange, kiwi, and pineapple. If using pineapple, cook it in sugar syrup first. Always add bananas just before serving to prevent them from turning black.



Jelly

  • 1 packet jelly (any flavor)
I prefer strawberry, strawberry & banana

Basil Seeds

  • 2 tbsp basil seeds (sabja)
  • Water for soaking

Vermicelli

  • Thin Pakistani-style vermicelli
  • Water for boiling
  • Pinch of salt
  • Sugar, to taste
  • Rose water


For Assembly

  • Thadi brand rose syrup
  • Vanilla/ Strawberry / butterscotch ice cream ( use a good brand)
  • Chopped nuts and dry fruits (optional, for topping)

Directions

1. Prepare the Custard

  • Mix custard powder, sugar, and 6–7 tbsp milk to make a smooth slurry.
  • Bring the remaining milk to a boil. Add condensed milk if using.
  • Stir in the custard slurry and cook on low heat until thickened.
  • Add vanilla essence and rose water. Mix well.
  • Cool completely and refrigerate.

2. Prepare the Fruits

  • Peel and chop the fruits .
  • Mix with a little sugar and keep refrigerated.
If using Chop and add bananas only before serving.

3. Make the Fruit Custard

  • Once the custard is chilled, fold in the chopped fruits, nuts, and dry fruits.

4. Prepare the Jelly

  • Make jelly as per packet instructions.
  • Set in the refrigerator (preferably a day ahead).
  • Cut into cubes before using.

5. Soak the Basil Seeds

  • Soak basil seeds in water for 30 minutes.
  • Drain and set aside.
6. Cook the Vermicelli
  • Boil vermicelli with a pinch of salt.
  • Drain, then mix with sugar and rose water. Refrigerate.
7. Assembling the Falooda

In a tall serving glass, layer the ingredients in this order:
  • A spoonful of Thadi rose syrup
  • Cooked vermicelli
  • Soaked basil seeds
  • Cubed jelly
  • Chilled fruit custard (with nuts and dry fruits)
  • Banana slices (if using)
  • Scoop of vanilla ice cream
  • Drizzle more Thadi rose syrup on top
  • Garnish with chopped nuts/dry fruits (optional)
Serve immediately, mix and enjoy cold.

 

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