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Rose Falooda
Serves 4
45 mins
280 Kcal
Rose Falooda is an Indian dessert that is delightful and refreshing and comprises a medley of flavours and textures in each spoonful. This rose falooda recipe has a lovely mixture of rose syrup, chilled milk, and vermicelli layered with jelly, sweet basil seeds, and ice cream for an irresistible treat. Rose syrup lends a distinct floral fragrance and bright pink colour to this dessert. Thus, as tasty as rose falooda, this dessert is as colourful as possible. Best served on hot summer days or special occasions, rose falooda forms a cooling treat for the taste buds and the eyes. Preparing this rose falooda recipe is simple yet rewarding in this decadent dessert. Begin by soaking sabja seeds until they swell, develop their distinct texture, and cook vermicelli to a soft, almost chewy texture. Layer these in the tall glass with rose syrup, milk, and a scoop of creamy ice cream, garnishing the rim with chopped nuts or dried fruits to add a nice crunch. This is a very versatile dessert. You could take more liberties by adding jelly cubes, tutti frutti, or whipped cream according to your taste buds. Rose falooda is a sweet little indulgence; every layer has a unique flavour and texture. Serve it at family gatherings or festivals or just as that sweet treat between meals, and it is sure to become a hit - everyone will want more of this fragrant cooling magic.
Ingredients required for Rose Falooda
- 50 gms vermicelli
- 500 ml milk
- 3 tbsp sugar
- 2 tbsp basil seeds
- 1 scoop ice cream
- Dry fruit
- Cherry
- Rose syrup
Cooking steps for Rose Falooda
- 1Here's a Rose Falooda recipe, that's a queen!
- 2Start by soaking 2 tablespoons of sweet basil seeds (aka sabja seeds) in 1 cup of water.
- 3While the seeds do their thing, boil 50 grams of falooda seviyan (vermicelli) for 3-4 minutes until tender.
- 4Drain them, give them a quick rinse in cold water to stop the cooking, and set them aside—ready to shine in their chewy glory later.
- 5Next, grab 500 ml of whole milk and heat it over medium heat in a saucepan. Stir in 3 tablespoons of sugar, letting it dissolve completely to create the sweet base that ties all the falooda flavors together. Once the sugar's in the mix, take the milk off the heat and let it cool to room temperature—because nobody wants melted ice cream drama in their falooda.
- 6Now for the showstopper assembly! Start with 2 tablespoons of rose syrup at the bottom of a tall glass.
- 7On top of that, layer the soaked basil seeds for their refreshing crunch and cooling effect.
- 8Follow up with a generous layer of the cooked seviyan. These noodles add a soft, chewy texture that's the perfect sidekick to the basil seeds. Carefully pour in the sweetened milk, filling the glass but leaving about half an inch at the top for the final flourish.
- 9Time to go extra: crown your rose falooda with a scoop of ice cream—vanilla or kulfi are the classics, and trust me, they pair like a dream with the rose and milk layers. Garnish with a sprinkle of chopped pistachios or almonds for some fancy flair and nutty crunch. Feeling a little extra? Pop a cherry on top for that ultimate dessert-glow-up moment.
- 10Serve this beauty immediately with a long spoon and a straw, so you can sip and scoop your way through the layers of flavor and texture. The best part? When the ice cream starts melting into the milk, it turns into this creamy, dreamy elixir that gets better with every bite.
- 11Rose Falooda isn't just a dessert; it's an experience—a refreshing summer treat or a fancy end to a feast. It's indulgent, vibrant, and guaranteed to win over anyone who takes a sip.