Falooda Recipe
Make Falooda Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Falooda Base & Syrups
Falooda Noodles & Seeds
Assembly & Garnish
Method
Falooda Base & Syrups
- 1
Make rose sugar syrup
Combine 120 ml water and 2 tbsp sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1 tbsp rose syrup. Let cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes).
- 2
Prepare milk
In a separate pot, warm 750 ml milk over medium-low heat until it is steaming but not boiling (do not scald). Stir in 1 tsp vanilla extract and 1/4 tsp cardamom powder. Taste and add up to 1–2 tsp sugar if you prefer a sweeter milk. Remove from heat and let cool, then refrigerate until cold (about 30 minutes) or chill faster by transferring to an ice bath.
Falooda Noodles & Seeds
- 3
Soak basil seeds
Place 2 tsp basil seeds in a small bowl and pour 120 ml warm water over them. Stir to prevent clumping and let soak for 10–15 minutes until they swell and turn gel-like. Drain any excess water and set aside.
- 4
Cook falooda sev / vermicelli
Bring a medium pot of water to a boil. Add 60 g falooda sev or thin starch vermicelli and cook according to package instructions — typically 2–4 minutes for thin sev. Stir so strands don't stick. When cooked through (al dente), drain and rinse under cold running water to stop cooking. Toss lightly with a few drops of neutral oil to prevent clumping and chill in the refrigerator for 10–15 minutes.
Assembly & Garnish
- 5
Prepare serving glasses
Place 1 tsp additional rose syrup into the bottom of each of 4 tall glasses (or divide as preferred). Add about 1–2 tbsp of the chilled falooda sev to each glass, dividing evenly.
- 6
Layer basil seeds and ice
Distribute the soaked basil seeds evenly among the glasses (about 1/2 tsp worth of swollen seeds per glass). Add crushed ice to each glass, filling to about one-third to halfway, depending on glass size and preference.
- 7
- 8
Top with ice cream and nuts
Place one scoop of vanilla ice cream (or kulfi) on top of each glass. Sprinkle chopped pistachios and almonds over the ice cream. Garnish with saffron strands if using.
- 9
Serve
Serve immediately with long spoons and straws so guests can mix the layers. Encourage stirring to distribute the syrup, sev and basil seeds through the milk as they eat.