falooda recipe with step by step photos and video – falooda or faluda is a layered summer dessert beverage made with milk, rose syrup, sabja seeds, falooda sev, dry fruits and ice cream. falooda with ice cream is a very popular and delicious north indian summer drink. its quite popular in many indian cities like delhi, gurgaon, mumbai or pune.
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:
- lemonades (nimbu pani)
- rose milk
- jigarthanda
- nannari syrup
the basic falooda can be made with just four ingredients – soaked sabja seeds, rose syrup or rooh afza, falooda sev (these are vermicelli made from corn starch) and chilled milk. there is no need to add any sugar as the sweetness of the rose syrup is enough to make the falooda sweet. you can also add strawberry flavored jelly to the falooda. top with a bit of dry fruits or vanilla ice cream and your falooda is ready. you have to have this dessert drink with spoon.
falooda is equally popular all over india specially in delhi and mumbai. its not only delicious but also very cooling for the summers as sabja seeds and rooh afza are cooling in nature. there is another variation of kulfi falooda in which kulfi is served with falooda and sabja seeds.
few more delicious falooda variations you can make are:
for the ice cream, you can easily use ice creams or kulfi like:
the falooda recipe can be veganized, by using chilled almond milk and a vegan ice cream or kulfi. if you do not have falooda sev, substitute whole wheat vermicelli instead.
falooda recipe below:
falooda recipe | falooda ice cream recipe
faluda recipe with ice cream - layered summer dessert beverage made with milk, rose syrup, sabja seeds, falooda sev, dry fruits and ice cream. faluda is a popular north indian summer drink.
ingredients (1 cup = 250 ml)
- 1/3 cup falooda sev
- 4 to 5 tablespoon soaked sabja seeds (sweet basil seeds) - soak about ½ tablespoon sabja seeds in enough water
- 4 cups chilled whole milk
- 4 scoops of vanilla ice cream
- 5 to 6 tablespoon rose syrup
- 5 to 6 shelled pistachios, sliced or slivered (pista)
- 5 to 6 cashews or almonds, sliced
- 5 to 6 golden raisins (kishmish)
how to make recipe
preparation for falooda recipe:
- soak 1/2 tbsp of sabja seeds in water for about 30 to 40 mins. once they swell. drain and then keep aside.
- prepare the falooda sev according to package instructions.
if cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
making falooda recipe:
- in 4 glasses each, add 1.5 to 2 tbsp rose syrup. depending upon your taste you can add less or more. 2 tbsp of rose syrup makes it more sweet.
- then add 1 or 1.5 tbsp of sabja seeds
- add 1 to 1.5 tbsp of the falooda sev.
- in a slow stream, pour about 3/4 to 1 cup milk.
- then top with one scoop of vanilla ice cream.
garnish the falooda with a few raisins, sliced pistachios, almonds or cashews.
serve the falooda immediately.
recipe video
recipe notes
the falooda recipe can be doubled and tripled.
how to make falooda recipe:
1. soak the sabja seeds in enough water for about 30 mins. when they swell up, drain them and keep aside.
2. 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. once they are cooked, rinse them in water and keep aside. just chop them before cooking if they are long. the ones i had got, were already small sized.
3. in about 4 tall serving glasses each, add the rose syrup first. you can add about 1.5 to 2 tbsp rose syrup depending on your taste as well as the size of the glass. 2 tbsp of rose syrup make it more sweet.
4. then add the soaked and drained sabja seeds.
5. add the falooda sev.
6. add about ¾ to 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.
7. finally add a scoop of vanilla ice cream or pista ice cream or mango ice cream or malai kulfi.
8. top the falooda with sliced pistachios, golden raisins and sliced almonds. serve falooda with ice cream immediately.
About
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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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
Lovely,looks so tempting,love this simplified recipe
thanks harini
These clicks are pleasing my senses totally………
thanks vani
Nice recipes
thank you ishika 🙂