strawberry falooda deconstructed | strawberry falooda recipe

5 from 1 vote

strawberry falooda recipe with step by step photos – welcoming summer with this deconstructed recipe of strawberry falooda. in my part of the world, summer has already begun. the winter winds and chills have gone and one can feel the temperatures rising slowly and steadily.

growing up having falooda at home or in restaurants. during summers, when dining in restaurants, the whole family would always order falooda with ice cream for a dessert.

strawberry falooda: vegan strawberry falooda

mom would sometimes make falooda during festivals or celebrations. so its one dessert, i have some fond memories associated with… the others being gulab jamungajar halwa and beetroot halwa.

this recipe is a vegan version of falooda made with almond milk. i have also made gajar halwa and seviyan kheer with almond milk. if you are interested in a basic version of falooda, you can check this falooda recipe with ice cream. there is another variation of kulfi falooda in which kulfi is served with falooda and sabja seeds. you can also check kesar pista falooda and mango falooda recipe.

falooda is a beverage which is made with milk flavored with rose syrup or rooh afza and to which soaked basil seeds and falooda (corn starch vermicelli) are added. dry fruits are added as a garnish and it is served in a tall glasses, plain or with a scoop of vanilla ice cream. sometimes even fruit based jelly is added. its a cooling dessert as both rose and basil seeds are cooling for the body.

the vermicelli is made from corn starch and they are soft & smooth. thats the best part of the falooda along with the basil seeds. i used to find the rose syrups heavily scented with rose and too artificially made. i still like rooh afza though.

now in this deconstructed strawberry falooda recipe:

  • almond milk replaces cow’s milk
  • gulkand or rose preserve/jam replaces rose syrup
  • whole wheat vermicelli replaces corn starch vermicelli
  • the pink color comes from fresh strawberries
  • there is no jelly added in this one

so the result is a healthy falooda recipe devoid of artificial colors, preservatives etc and vegan too. strawberries are still in season, so you can try making this recipe before the strawberry season goes away.

strawberry falooda deconstructed recipe

if you have falooda sev or vermicelli (corn starch ones) you can still add these to the falooda. other seasonal sweet berries can also be used instead of strawberries. fruits like mangoes, papaya can also be added. you can either puree the fruits or macerate them with sugar. instead of rose preserve, you can add your favorite homemade  jam too. but keep one kind of fruit puree and fruit jam… avoid mix and match. for e.g if making mango falooda, then add the mango puree and mango jam.

if you are looking for more strawberry recipes then do check strawberry shortcakestrawberry ice creamstrawberry milkshake, strawberry mousse and strawberry cream cake recipe.

deconstructed strawberry falooda recipe below:

strawberry falooda deconstructed recipe
5 from 1 vote
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strawberry falooda deconstructed recipe

falooda is a summer cooler indian dessert. a recipe made healthy and veganized.
course desserts
cuisine indian
prep time 40 minutes
cook time 10 minutes
total time 50 minutes
servings 3 glasses
author dassana

ingredients (1 cup = 250 ml)

  • 1 cup chilled almond milk or dairy milk
  • 3 to 4 tablespoon gulkand (add more if required)
  • 2 teaspoon basil seeds (sabja seeds) dissolved in 1 cup water
  • ½ cup whole wheat roasted vermicelli (or seviyan)
  • 5 to 6 unsalted pistachois (pista) - sliced or chopped
  • 6 to 7 large strawberries
  • 2 tablespoon organic unrefined cane sugar or regular sugar

how to make recipe

  1. hull, rinse the strawberries.
  2. add some sugar to the berries and stir well.
  3. keep the strawberries in the fridge for 30-45 minutes.
  4. cook the vermicelli with enough water till they become soft and cooked.
  5. drain and keep aside to cool.
  6. soak the basil seeds in enough water for 30 minutes till they swell.
  7. strain the basil seeds.
  8. stir the gulkand/rose preserve in the almond milk.
  9. assemble all the ingredients for the falooda.
  10. beginning with the soaked basil, then the cooked vermicelli, followed by strawberries and almond milk layer the glasses. you can have one or two layers.
  11. serve the falooda immediately.

recipe notes

if you do not have gulkand, then just sweeten the almond milk with sugar and add some edible rose water to it.

make sure that the vermicelli is completely cooled. if its even slightly warm, it will split the almond milk

stepwise deconstructed strawberry falooda recipe:

1: hull & chop the strawberries. add sugar.

2: mix well and keep in the fridge. let the strawberries macerate in sugar for 30 mins.

3: pic the seeds for stones etc. then soak the basil seeds in enough water for 30 minutes or more. these seeds are called as sabja in hindi and even called as tukmaria seeds. they are different from chia seeds. basil seeds do not have any flavor of their own. pic below of the basil seeds.

4: after soaking the seeds for half an hour, they swell and become gelatinous. drain the water and keep the soaked seeds handy. these seeds can be soaked in the fridge and kept overnight in the fridge.

5: pic of macerated strawberries below. you can even the puree the strawberries if you want.

6: heat water and add the roasted whole wheat vermicelli. otherwise check for the package instructions and cook accordingly.

7: simmer the vermicelli till the they get soft and cooked.

8: drain the water and keep aside covered. let the vermicelli be completely cooled down before adding it to the falooda.

9: now take chilled almond milk and add gulkand/rose petal preserve to it. stir well. check for sweetness and add more if required.

9: take the glasses. add 2 teaspoon of soaked basil seeds.

10: now add 2 teaspoon of the cooked vermicelli.

11: add 1 or 2 tbsp the macerated strawberries along with the syrup.

12: stir the almond milk (as the some of the dried rose petals from the gulkand settles down) and add the milk in the glasses.

13: add some more of the basil seeds & vermicelli.

14: then again the strawberries & the almond milk again.

16: top some halved or chopped pistachois or cashews on top.

17: add ice cubes if you prefer or add a scoops of vanilla ice cream and serve strawberry falooda immediately.

strawberry falooda recipe

About

dassana amit
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.



24 thoughts on “strawberry falooda deconstructed | strawberry falooda recipe

  1. Can’t we add the normal sugar??

    • akshata, yes you can use normal sugar.

  2. Hey Dassana, what is gulkand and is it easily available in the market.. i want to make the falooda for my son.. cant wait to make it …

    marina

    • marina, gulkand is rose petal preserve usually added in paan or sweets. its easily available in market or in ayurveda shop. it has jam like consistency and very cooling for body. excellent for summers. can also be added to milk based beverages. or kids will love to have it plain. if you live in india then you can order from baba ramdev website also – https://patanjaliayurved.net/proiddetails.php?pri_id=MzIx

      • thanks dassana,
        ur recipes are excellent and i hv tried quite a few .. just yesterday i tried the tawa pulav … came out good..my son liked it … and thanks a lot for your reply on gulkand …

        marina

        • welcome marina. thanks for sharing your positive review. do try gulkand in the summers. its very good for health and is also recommended in ayurveda.

  3. Hi Dassana,
    First of all I would like to tell you that I love your name. It sounds very dreamy……:)
    I stummbled upon your blog today when I was looking for coocnut chtney recipe and I love it! Cannot wait to try all the yummy dishes you have published . Iwill be dropping by here quite often 🙂

    Rizna

    • hi rizna

      thanks for this positive comment. glad to know that you liked the recipes. do visit regularly and share your feedback and suggestions.
      happy new year to you in advance 🙂

      dassana

  4. Yum Yum Yum.I am just craving falooda now

    • thanks harini

  5. Yumm! I love falooda for the combinations that you can play with in there. Mine has to have some vanilla ice-cream, no matter what! 😛
    Lovely pics as usual! 🙂

  6. ALL TIME FAVORITE! Love this.

  7. I love falooda and most of the time it’s too sweet for me when I buy it outside. I should make it home like this.

  8. wow tht is awesome
    i love faloodas and tukmarias r so amazing tasty when it mixes with this falooda
    love it

  9. Wow! These make me hungry!

  10. Thats a very pretty dessert,looks delicious

  11. lovely…

  12. Photos are good ! though i do not like semiya ~ its similar to our south madurai jikirudanda ~ except strawberry addition ~

  13. deliicous and flavourful recipe… mouth watering…

  14. very innovative recipe dear..

  15. ohhh lovely recipe I love it so much nice so tempting.

  16. What are soaked basil seeds? I never knew they were used in cookery. The process is elaborate but the finished product is yummy!

    • basil seeds are also called as sabja in hindi. they are soaked and these are then added to drinks and sherbets. they are cooling for the body.

  17. This is the healthiest a dessert can get. I cant wait for a warmer weather here. We are still reeling in cold temperatures:(

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