Falooda Recipe with Ice Cream | Faluda Recipe
Falooda (also spelled Faluda) is a popular Indian summer dessert drink made with various layered elements like milk, sweet basil seeds (sabja seeds), jelly, vermicelli, ice cream, nuts, and rose syrup. Served both in restaurants and even on the streets in many Indian cities, this popular Indian dessert is perfect for warmer weather and outdoor dining. Learn to make this refreshing Falooda recipe with my video and step by step photos.
What is Falooda
As I already mentioned in the beginning, a falooda is a cross between a dessert and drink. Hence, I like to call it as ‘dessert drink’ only.
You can sip on the lovely compilation or dig through the layers and savor the decadent flavors. So, both a spoon and a straw are quite mandatory with the falooda.
A bit about its origin: The Indian ‘falooda’ comes from its Persian counterpart ‘faloodeh.’ It reached India between 16-18th century with the many Central Asian dynasties invading and settling here. Then, the Mughal Empire had a great hand in developing it in its present form.
Sometimes called as ‘faluda,’ it is as popular in Sri Lanka, Bangladesh and Pakistan as it is in India, especially in Mumbai, Pune, Delhi and Gurgaon. Not to forget, I too, quite love the whole falooda deal! This falooda recipe is my most favorite.
Although, making a falooda is an easy task, still it does take patience to bring all the elements together. You’ve got to keep adding one ingredient layer after the other till your serving glass or jar is full to the brim.
The most common elements of almost all types of falooda are sabja seeds (sweet basil seeds), falooda sev (thin cornstarch vermicelli), jelly (optional), milk, Ice Cream, nuts and dry fruits.
Then, it depends from individual to individual as to what additional flavors they want to add to give a customized touch.
Ingredients You Need
Falooda is not only delicious but also very cooling for the summers. A few ingredients in it are cooling in nature.
- Sabja seeds: These tiny black seeds are sweet basil seeds and are also known as tukmaria seeds. Sabja seeds are cooling to the body. Swap chia seeds with sweet basil seeds if you do not get them.
- Rose syrup: It is a thick red colored sweet syrup made from roses, sugar and cooling as well. For an authentic Faluda, I suggest to make it with rose syrup. It adds a lovely floral aroma and a pink color to the drink. It is the only sweetener you need in this falooda recipe.
- Falooda sev – In Hindi language, the word ‘sev’ means vermicelli and in an authentic falooda recipe, vermicelli made from corn starch or arrowroot flour is added. That being said, for healthier options you can use thin whole wheat vermicelli or rice vermicelli.
- Jelly or Jello – An optional element is jelly (jello). Add any fruity flavored vegetarian or vegan jelly like strawberry, raspberry, orange or mango jelly.
- Milk: Make it with dairy or a vegan milk. The milk must be cold or chilled.
- Nuts and dry fruits: Glazed cherries, tutti frutti, cashews, almonds, pistachios are some of the ingredients that you can add.
- Ice cream: Though vanilla ice cream is preferred choice of ice cream, other ice cream varieties like mango, orange, pistachio, butterscotch, chocolate also work well.
Note that you will find sweet basil seeds, falooda vermicelli and rose syrup in an Indian or Asian store or on amazon if you live outside South Asia.
How to Make Falooda
Soak Sweet Basil Seeds
1. First take ½ tablespoon Sabja Seeds (sweet basil seeds) in a bowl. You can check for some husks or stones if any and remove them.
If you do not have sweet basil seeds, substitute chia 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.
Cook Vermicelli and Prep Nuts
6. Meanwhile, begin to prepare the faluda sev or vermicelli 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 of the vermicelli (roughly ⅓ cup). If the faluda sev are long, then just break or chop them before cooking.
8. Boil in the water on medium heat until the vermicelli have softened.
9. In the below photo you see that the vermicelli have softened and cooked well.
10. Once cooked, then strain them and drain the water. Rinse them in running water and set aside.
Rinsing removes the extra starch from them. Cover and let the vermicelli 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.
Make Falooda Ice Cream
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 the sweetness preferred 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 the sev, you can add some cubes or chunks of jelly/jello if you are using it.
15. Add about 1 cup cold or 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 this drink visually appealing.
16. Finally add a scoop of vanilla ice cream or pista ice cream or mango ice cream or malai kulfi.
17. Top with sliced pistachios, golden raisins and sliced almonds. For a bright pop of color, you can decorate with a few glazed cherries or tutti-frutti.
18. Serve falooda ice cream immediately. While drinking falooda, with a spoon mix the rose syrup settled at the bottom with the milk and then drink and eat the vermicelli, sabja seeds and nuts.
Mixing the rose syrup makes the milk sweet as well as the ice cream also helps in sweetening the milk.
Tip: Keep the remaining soaked basil seeds and cooked sev in the refrigerator for 2 to 3 days. Add soaked sabja seeds to lemon-based drinks, rose-based drinks, any sherbet or even just plain water or chilled milk.
Love this falooda recipe? Try my variation of Kulfi Falooda, in which Kulfi (frozen Indian dessert) is served with cooked vermicelli and soaked basil seeds.
Expert Tips
- Sweeteners: There is no need to add any sugar as the sweetness of the rose syrup is enough to make the faluda sweet. But as you prefer, you can add sugar to the milk.
- Ice cream: For the ice cream, you can easily use any variety of ice cream or even kulfi. Some ice cream variants which taste good in a falooda are vanilla, mango, chocolate, pistachios, almond, cashew-raisin, strawberry and butterscotch.
- Vegan options: Make this recipe vegan by using cold Almond Milk and a plant based ice cream. Also add agar agar jelly or vegan jello.
- Vermicelli: If you do not have falooda sev, substitute thin whole wheat vermicelli or thin rice vermicelli instead.
- Scaling: The recipe can be halved for smaller servings or made into a big batch easily.
- Jelly: I have not included jelly. If you prefer add some vegetarian or vegan jelly chunks into the falooda. You need to make and set the jelly a day earlier before you add them in your faluda.
Variations
- Fruity flavors: Add chopped fruits, like mangoes, strawberries, apple. I have earlier shared Mango Falooda which makes use of fresh sweet mango pulp. But only add fruits that are compatible with milk. Fruit purees or dates puree can also be added.
- Chocolate falooda: Make the chocolate variant by using chocolate syrup or chocolate sauce.
- Dry fruits falooda: This variation can be made by making a paste of soaked dry fruits and nuts and adding it to milk and then topping with more nuts.
- Kesar Pista falooda: A popular faluda variation is made with saffron (kesar) and pista (pistachios).
FAQs
What can I substitute for 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 the drink refreshing and appealing.
What can I substitute for sabja seeds?
Sabja seeds are sweet basil seeds. These small 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.
How can I make falooda healthier?
For healthier options, you can use whole wheat vermicelli or rice vermicelli.
What kind of jelly for falooda?
Strawberry, raspberry or rose-flavored jelly all work well with this recipe. In fact, you can use any fruit-based jelly.
What kind of ice cream for falooda?
Vanilla ice cream is usually added in a falooda. But even other ice cream types, like mango ice cream, pistachio ice cream, butterscotch ice cream, chocolate ice cream, also work well. Even kulfi like Malai Kulfi or Mango Kulfi can be added.
Step by Step Photo Guide Above
Ingredients
For soaking sweet basil seeds
- ½ tablespoon sabja seeds (sweet basil seeds, tukmaria seeds) – can swap with chia seeds
- 1 to 1.25 cups water or add as required
For cooking falooda sev
- 5 tablespoons falooda sev – roughly ⅓ cup or rice or wheat vermicelli
- 1.5 to 2 cups water
For making faluda (4 servings)
- 6 tablespoons rose syrup or add as needed
- 6 tablespoons soaked sabja seeds
- 12 tablespoons cooked falooda sev – about ¾ cup cooked falooda sev
- 4 cups milk – chilled or cold almond milk
- 4 scoops Vanilla Ice Cream
- 10 to 12 pistachios – unsalted, sliced or slivered
- 10 to 12 almonds – slivered or chopped
- 10 to 12 cashews – chopped
- 10 to 12 raisins or 4 to 8 glazed cherries
Instructions
Preparation
- Soak sabja seeds in water for about 20 to 30 mins. Once they swell using a strainer drain the extra water and set the soaked seeds aside.
- Prepare the falooda sev according to package instructions.
- Some require just soaking the falooda sev in warm water. Or you can cook them in hot water until softened.
- Boil water on medium to high heat. Add the falooda sev or your preferred choice of vermicelli. If the faluda sev are long, then just break or chop them prior to cooking.
- Cook according to package instructions or until softened.
- 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 and set aside.
Making falooda ice cream
- In 4 tall glasses each, add 1.5 to 2 tablespoons rose syrup. Depending upon the sweetness preferred and the size of the glass 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 with a few raisins, sliced pistachios, almonds or cashews. For a bright pop of color, you can decorate with a few glazed cherries or tutti-frutti. Prepare the remaining falooda drinks in the same way.
- Serve the falooda straight away. While drinking, with a spoon mix the rose syrup settled at the bottom with the milk and then drink as you eat the vermicelli, sabja seeds and nuts.
Video
Notes
- Scaling: This falooda recipe can be doubled and tripled.
- Sweetener: No need to any sugar or any other sweetener as the rose syrup itself is very sweet. You can add less or more of the rose syrup according to your taste buds or the size of the glass used to assemble the layers of falooda.
- Jelly: You can skip adding jelly or jello in the recipe as it is an optional ingredient.
- Nuts: The dry fruits and nuts can be of your choice.
- Vegan option: Use almond milk and vegan ice cream for a vegan falooda. You can add agar agar jelly or vegan jello.
- Leftovers: 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.
Nutrition
Falooda recipe from the archives was first published on May 2014.
Looking forward to have this lovely drink during the summers.
I hope you like it and thank you.
I will be enjoying this falooda dish this season. Lovely dessert drink for summers.
Thanks-like falooda-though it may not be possible to prepare at home due to circumstances am single and domestic help knows her items well-will go out and have it mean in a nice juice shop or a nice eatery juice cum juice joint-one good juice shop closeby will try there.
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.
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 can u please let me know how much quantity of ingredients in falooda is needed for 38 people…please please let me know
in the recipe card, increase the recipe servings from 4 to 38 servings and you will see an increase in the ingredient measurements also. use the increased proportions once you get the servings to 38.
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 🙂