Falooda

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Falooda – A Symphony of Flavors in a Glass

Falooda is a vibrant and indulgent layered dessert drink that beautifully blends creamy custard, juicy fruits, silky vermicelli, fragrant rose syrup, and cooling basil seeds—all crowned with a generous scoop of ice cream. Each spoonful is a burst of textures and flavors, making it the perfect treat for festive gatherings or to beat the summer heat. Elegant, refreshing, and absolutely delightful, this homemade Falooda is sure to impress both eyes and taste buds.

Falooda is a stunning, chilled dessert that’s as pleasing to the eyes as it is to the taste buds. Originating from Persian and Indian culinary traditions.

🌸 Falooda Recipe

Prep Time: 30 mins | Chill Time: 1–2 hrs | Serves: 4–6

📝 Ingredients

For Custard

  • 500 ml milk

  • 2 tbsp custard powder

  • 2–3 tbsp raw sugar (adjust to taste)

  • Condensed milk (optional, to taste)

  • 1 tsp vanilla essence

  • 1 tsp rose water

For the Fruits (Optional – choose as desired)

  • Apple

  • Pomegranate

  • Pears

  • Dates

  • Mango

  • Banana (add just before serving)

  • Sugar, to taste

  • Chopped nuts and dry fruits (optional for crunch)

Avoid sour fruits like orange, kiwi, or pineapple. If using pineapple, cook in sugar syrup. Add bananas just before serving to avoid browning.

For the Jelly

  • 1 packet jelly (strawberry or any flavor of your choice)

For Basil Seeds

  • 2 tbsp basil seeds (sabja)

  • Water for soaking

For Vermicelli

  • Thin Pakistani-style vermicelli

  • Water for boiling

  • Pinch of salt

  • Sugar, to taste

  • Few drops of rose water

For Assembly

  • Thadi brand rose syrup (or any good quality rose syrup)

  • Vanilla, strawberry, or butterscotch ice cream

  • Chopped nuts/dry fruits (optional, for garnish)

👩‍🍳 Instructions

1. Prepare the Custard

  • Mix custard powder, sugar, and 6 tbsp milk into a smooth slurry.

  • Boil the remaining milk. Add condensed milk if using.

  • Stir in the slurry and cook on low heat until thick.

  • Remove from heat. Add vanilla essence and rose water.

  • Strain for smooth texture. Cool completely and refrigerate.

2. Prepare the Fruits

  • Peel and chop fruits.

  • Add a little sugar and refrigerate.

  • Chop and add bananas if using only before serving.

3. Prepare the Jelly

  • Follow packet instructions to prepare jelly.

  • Refrigerate to set (preferably overnight).

  • Cut into cubes before use.

4. Soak the Basil Seeds

  • Soak basil seeds in water for 30 minutes.

  • Once swollen, drain and set aside.

5. Cook the Vermicelli

  • Boil vermicelli with a pinch of salt.

  • Drain and mix with sugar and rose water while warm.

  • Cool and refrigerate.

🍨 Assembling the Falooda



Traditional Layered Method (For individual servings)

In a tall glass, layer in this order:

  1. Spoonful of rose syrup

  2. Cooked vermicelli

  3. Soaked basil seeds

  4. Jelly cubes

  5. Chilled fruit custard (with or without nuts/fruits)

  6. A scoop of ice cream

  7. Drizzle rose syrup on top

  8. Garnish with chopped nuts (optional)

Serve immediately and enjoy cold!

Alternative Method (Quick & Easy for Bulk Serving)



  • Once the custard is fully set and chilled, fold in:

    • Chopped fruits (except banana),

    • Soaked basil seeds,

    • Jelly cubes,

    • Cooked vermicelli,

    • Rose syrup to taste,

    • Chopped nuts/dry fruits (optional).

  • Mix everything gently and refrigerate until ready to serve.

  • Serve in individual bowls or glasses. Top with ice cream just before serving.

This method is ideal for prepping ahead and quick assembly during parties or family gatherings.

💡 Tips from My Kitchen

  • I often use just apple and pomegranate, or sometimes skip the fruits entirely—the Falooda still turns out amazing!

  • Chill all components thoroughly before assembling for the best flavor and texture.

  • Prepare jelly and custard a day in advance to save time.

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