falooda recipe with step by step photos and video. falooda or faluda is a popular indian summer dessert drink consisting of various elements like milk, ice cream, rose syrup etc. falooda is served both in restaurants and even on the streets in many indian cities like delhi, gurgaon, mumbai or pune. so you can gauge its popularity in india. falooda can be made with or without ice cream.
falooda is one dessert beverage which is our favorite. i often make falooda during the summers. sabja or sweet basil seeds are always at home. since i add them often to various beverages like rose milk or jigarthanda.
what is falooda – a drink or a dessert ?
i call falooda as a dessert drink. it is just not simply a drink which you can sip away. you have to eat some edibles too. you have to have this dessert drink with a spoon. falooda can be defined as a layered summer dessert drink made of various edible ingredients.
elements in a falooda are
falooda is layered with many edibles like:
- rose syrup – both homemade rose syrup and store brought rose syrup work well. in the absence of rose syrup, rose water can be used. you can even use rooh afza instead of rose syrup. it is the rose fragrance and the pink color that makes falooda refreshing as well as appealing.
- sabja seeds – sabja seeds are sweet basil seeds. these tiny black seeds are also known as tukmaria seeds. they are similar to chia seeds, but not the same. in the absence of sabja seeds, you can use chia seeds.
- falooda sev – sev means vermicelli and in an authentic falooda vermicelli made from corn starch or arrowroot flour are added. that being said, for healthier options you can use whole wheat vermicelli or rice vermicelli.
- jelly – strawberry, raspberry or rose flavored jelly is another optional ingredient. in fact, you can use any fruit-based jelly.
- milk – the milk is always chilled and cold. for a vegan version use almond milk.
- dry fruits and nuts – cherries, tutti frutti, cashews, almonds, pistachios. add any dry fruits or nuts that you or your family likes.
- ice cream – vanilla ice cream is the commonly added ice cream in a faluda. but even other ice cream types like mango ice cream, pistachio ice cream, butterscotch ice cream, chocolate ice cream work well. even kulfi like malai kulfi or mango kulfi can be added.
how is faluda made
each ingredient element is added one after the other in a serving glass or jar. first goes in the sabja seeds, followed by the falooda sev and jelly. then the milk is poured which is lastly topped with ice cream and garnished with nuts or dry fruits.
as mentioned above falooda is equally popular all over india but especially in delhi and mumbai. it is not only delicious but also very cooling for the summers as sabja seeds and rose syrup or rooh afza are cooling in nature. there is another variation of kulfi falooda in which kulfi is served with falooda and sabja seeds.
tips & variations to make falooda recipe
- there is no need to add any sugar as the sweetness of the rose syrup is enough to make the faluda sweet.
- for the ice cream, you can easily use any variety of ice cream or kulfi.
- the falooda recipe can be made vegan, by using chilled almond milk and vegan ice cream or kulfi.
- there are many variations you can make in a basic falooda which is simply made with just soaked sabja seeds, rose syrup or rooh afza, falooda sev and chilled milk.
- if you do have falooda sev, substitute whole wheat vermicelli or rice vermicelli instead.
- chopped fruits like mangoes can be added. i have earlier shared mango falooda recipe which makes use of fresh sweet mangoes. but only add fruits that are compatible with milk.
- fruit purees or dates puree can also be added.
- chocolate falooda can be made with chocolate syrup.
- dry fruits falooda can be made by making a paste of soaked dry fruits & nuts and adding it to milk.
if you are looking for more beverages then do check:
falooda recipe
INGREDIENTS FOR falooda recipe
for soaking sabja seeds
- ½ tablespoon sabja seeds (sweet basil seeds, tukmaria seeds) - chia seeds can be added as a substitute
- 1 to 1.25 cups water or add as required
for cooking falooda sev
- 5 tablespoons falooda sev - roughly ⅓ cup
- 1.5 to 2 cups water
for making faluda (4 glasses or 4 servings)
- 6 tablespoons rose syrup or add as required
- 6 tablespoons soaked sabja seeds
- 12 tablespoons cooked falooda sev - about ¾ cup cooked falooda sev
- 4 cups chilled whole milk or chilled almond milk
- 4 scoops of vanilla ice cream
- 10 to 12 unsalted pistachios - sliced or slivered (pista)
- 10 to 12 almonds - slivered or chopped
- 10 to 12 cashews - chopped
- 10 to 12 golden raisins (kishmish)
HOW TO MAKE falooda recipe
preparation for falooda recipe
- soak sabja seeds in water for about 20 to 30 mins. once they swell then drain the extra water and keep aside.
- prepare the falooda sev according to package instructions.
- some require just soaking the falooda sev in warm water. i had to cook them in boiling water much like noodles. so i heated up 1.5 cups water and let it come to a boil. you can heat about 1.5 to 2 cups water.
- then added 5 tablespoons sev (roughly ⅓ cup). if the faluda sev are long, then just chop them before cooking.
- boil the faluda sev in the hot water on medium flame till they are softened and cooked well.
- once cooked, using strainer or colander, drain the extra water. then rinse the cooked falooda sev in fresh water. drain the water again. keep covered aside till they are cooled completely at room temperature.
- chop the nuts.
making faluda recipe
- in 4 tall glasses each, add 1.5 to 2 tablespoons rose syrup. depending upon your taste you can add less or more of the rose syrup.
- then add 2 tablespoons soaked sabja seeds.
- add 2 to 3 tablespoons of the faluda sev.
- in a slow stream, pour about 1 cup milk.
- then top with one scoop of vanilla ice cream.
- garnish the faluda with a few raisins, sliced pistachios, almonds or cashews. prepare the remaining falooda drink in the same way.
- serve the falooda immediately. while drinking falooda, with a spoon mix the rose syrup settled at the bottom with the milk and then drink.
RECIPE VIDEO
RECIPE TIPS
- this falooda recipe can be doubled and tripled.
- no need to any sugar as the rose syrup itself is very sweet. you can add less or more of the rose syrup according to your taste buds.
- jelly can be skipped or added and is an optional ingredient.
- dry fruits and nuts can be of your choice.
- use almond milk and vegan ice cream for a vegan falooda.
- the remaining soaked basil seeds and sev can be kept in the refrigerator and stays well for a couple of days. soaked sabja seeds can be added to lemon based drinks, rose-based drinks, any sharbat or even just plain water or chilled milk.
preparation to make faluda recipe
1. take ½ tablespoon sabja seeds (sweet basil seeds) in a bowl. you can check for some husks or stones if any and remove them. chia seeds can be added as a substitute for sweet basil seeds.
2. then add water and stir.
3. soak the sabja seeds in the water for about 20 to 30 mins.
4. after 30 minutes, you will see the sabja seeds fully soaked and will look gelatinous.
5. using a fine strainer drain the extra water from the sabja seeds. cover and keep the soaked sabja seeds aside.
cooking falooda sev to make falooda
6. meanwhile, begin to prepare the faluda sev according to package instructions. some require just soaking the falooda sev in warm water. i had to cook them in boiling water much like noodles. so i heated up 1.5 cups water and let it come to a boil.
7. then added 5 tablespoons sev (roughly ⅓ cup). if the faluda sev are long, then just chop them before cooking. the ones i had got, were already small sized.
8. boil them in the water on medium flame till they are softened.
9. they need to be cooked well.
10. once they are cooked well, then strain them and drain the water. rinse them in running water and keep aside. this removes the extra starch. cover and let the faluda sev cool completely at room temperature.
11. chop the nuts that you will be adding. i have added some cashews, almonds and pistachios. raisins can be kept whole. you can rinse the nuts and raisins in water if you want, before chopping them. that’s what i do always when using nuts and dry fruits.
making falooda
12. in about 4 tall serving glasses each, add the rose syrup first. you can add about 1.5 to 2 tablespoons rose syrup depending on your taste as well as the size of the glass.
13. then add 2 tablespoons of the soaked sabja seeds.
14. add 2 to 3 tablespoons of the falooda sev. after adding falooda sev, you can add jelly if you are using it.
15. add about 1 cup chilled milk in a slow stream taking care that the milk does not mix with the rose syrup and the sabja seeds. the layers have to be visible and that is what makes the falooda visually appealing.
16. finally add a scoop of vanilla ice cream or pista ice cream or mango ice cream or malai kulfi.
17. top the falooda with sliced pistachios, golden raisins and sliced almonds.
18. serve falooda with ice cream immediately. the remaining soaked basil seeds and sev can be kept in the refrigerator and stays well for a couple of days. soaked sabja seeds can be added to lemon based drinks, rose-based drinks, any sherbet or even just plain water or chilled milk. while drinking falooda, with a spoon mix the rose syrup settled at the bottom with the milk and then drink.
It’s awesome!……..🧀🍖🍦🍨🍟
Sevaiya can b used instead of falooda sev??
ayesha, yes you can use seviyan in falooda.
Hey your recipes are simple and easy to follow. Just wanted to check if we don’t get falooda sev easily can we use the regular vermicelli and boil it?
smita, you can easily use regular vermicelli. yes you will need to boil it till it softens and cooked well. then strain all the water and let it cool.
ur reciepes are turn out awesome, they well presented and articulated! i tried a couple of them and they turned out simply delicious! yours is my go to web site whenever i think of cooking something special or different.
falooda i tried today was baap (superb/yummy/simply delicious/beautifull)!!
glad to know this chhaya thankyou so much for your kind and positive words 🙂
Hi, I need to prepare this for a party of 50 people and need to transport to the venue. What can I prepare in advance so I don’t have to do much at the venue?
prepare the falooda sev in advance. also soak and then strain the soaked sabja seeds. chop or slice all the dry fruits and keep them together in a box. the ice cream you will have to take in a cold container or cold storage box.
Liked to go through easy recipes. Thank you. The way of presentation with images is really inspiring to prepare the dishes as soon as possible.
thankyou parsottam for your kind words 🙂
Hi Dassana!
All of your recepies are very nice and i like the way of your presentation. Its awesome..! I already had recepies of yours to my Email ID but now im not getting why. Im very happy if you send me .! Thank you dear Dassana
Regards
Amudha ragunathan
welcome amudharagunathan. thanks for your kind words. i will update your email id in feedburner email system.
hi am going to try falooda tmrw. my doubt is should v add boiled shabudhana (v call javvarisi)
cr, we add soaked sabja seeds and not sabudana in the falooda recipe.
This was really awesome I made this falooda in my birthday party everyone likes this nd even they asked me recipes nd I felt very happy nd I felt very difficult to find out basil seeds. Where will it exactly available?
thanks jenny for your generous feedback. try asking in some indian or south asian grocery store. or you can search online. they add good texture to the dish.
Hi dassana, I regularly visit yor website I love your recipes and pic.i tried many of your recipes. Now i want to make this falooda recipe.. Can I use rooh afza instead of rose syrup
thanks mymoona for sharing positive review on recipes. yes you can use rooh afza instead of rose syrup.
hey dassana…. i just wanted to say that your recipes are very good …. and just wanted to ask you : what is sabja seeds ? thank u … and sorry for asking !!
thanks lea. sabja is basil seeds. you can know more about sabja at below link:
https://www.vegrecipesofindia.com/basil-seeds-or-sabja-seeds/
i Like it
Hi again! Read ur motichor laddo recipe n as usual seems so simple n d best part is dat u explain pros n cons side by side I always thought dat making ladoos is a difficult task bt nw I ll definitely try dis n thanx for ur humble reply n words reflects d person wat u gives comes back to u so don’t give me credit of kindness…its ur gesture which attracts attention…hpy cooking with a tblspoon of politness
thanks khushi. i agree what we give back comes back to us… the law of karma 🙂 making ladoos is easy. if you get the sugar consistency right in the motichoor ladoos, then half the job is done. happy cooking to you to 🙂
Hi! I just read ur falooda recipe n it looks tempting yet simple.I don’t comment on sites bt wt I like d most is dat u hv given each reply wid politeness.All d very best n keep blogging n cooking wid a tbl spon of humbleness.
thanks khushi for your touching and kind words. some times reading such beautiful response changes the whole quality of my day.
Nice recipe but it is confusing to people from North India when folks from West India publish Falooda recipe that is not prevalent in North India. This Falooda is not how folks in North India eat Kulfi. Traditional Falooda Kulfi in Chandni Chowk Delhi has long Noodle Falooda, that is just amazing and I don’t wish to sound biased but this Falooda has no chance against the traditional Falooda Kulfi from Chandni Chowk, Delhi.
firstly this is not kulfi falooda. this is a falooda beverage drink that is popular in western india. like delhi, even kulfi falooda is served in western india. there is a separate post on kulfi falooda on the blog. now with regards to the falooda sev – one does not get easily the long noodles. only during eid time, the sev is seen in the market. these sev which i have added are also falooda sev and did come in a pack. but they were not long ones. traditionally falooda sev is made with corn starch dough and thats what makes the difference and probably the kulfi falooda that is served in chandni chowk delhi, may have hand made noodles. its just like the difference in pasta or noodles that are handmade than the ones which are store brought.
Hi sir thank you so much .i was searching this like layerd faluda.is there have any other layerd faluda without adding vermecally?
usually vermicelli is always added. but if you cannot get, then just skip the vermicelli.
Hai Dassana can I use Nannari Sherbet instead of rose syrup. Iam a new blogger. Started posting receipes one by one. Your receipes are explanatory. Thank u . continue rocking. Goodluck.
firstly wish you all the best for blogging. you will have many things to learn and the whole journey is creative and satisfying. you can try. nannari is good as well as cooling too. so you can add it to the falooda. the taste will change as rose syrup gives a different taste and aroma. but then sometimes even kesar/saffron syrup is added to falooda. so you can try adding nannari syrup.
Thanks a lot for your reply. Sure, I have started learning and it will continue. I will try with nannari syrup. Bye.
welcome sujavenkat
Sorry, but I’m from Budapest to not know what a “falooda SEV”
falooda sev is vermicelli made from cornstarch. no need to be sorry. we all learn and in fact i also won’t know many things from budapest, especially related to food. as a substitute to falooda you can also use semolina vermicelli.
Hi,do u hav a tried and good recipe of home made icecream,i hav an automatic icecream maker but dont hav a good recipe,thanks
there are some ice cream recipe but without an ice cream maker. you can use the search option on top to find the ice cream recipes.
Looks so tempting.. your clicks are so lovely
thanks preethi
These clicks are pleasing my senses totally………
thanks vani
Nice recipes
thank you ishika 🙂