Authentic Falooda Recipe – Rose & Basil Seed Dessert Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Falooda Recipe – Rose & Basil Seed Dessert Drink

Hey everyone! If you’re craving something cool, creamy, and utterly delicious, you have to try this authentic Falooda recipe. It’s a classic Indian dessert drink that’s perfect for beating the heat, celebrating special occasions, or just treating yourself. I remember the first time I had Falooda – it was at a wedding, and the vibrant colors and unique textures completely won me over! Now, I love making it at home, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Falooda recipe is all about layers of flavor and texture. From the delicate rose essence to the chewy falooda sev and the refreshing fruits, every spoonful is a delight. It’s surprisingly easy to make, even if you’ve never attempted Indian desserts before. Plus, it’s totally customizable – feel free to get creative with your favorite fruits and nuts!

Ingredients

Here’s what you’ll need to create this magical drink:

• ¼ cup Falooda sev / Vermicelli
• 1 cup Boiled Milk
• Few drops Rose essence
• 3 tbsp Basil seeds / sabza
• 4 tbsp Sugar syrup
• Few drops Food color (yellow)
• 4 tbsp Strawberry jelly
• ¼ cup Mixed fruits (apple, banana, pineapple)
• 4 Vanilla Ice cream scoops
• 1 tbsp Chopped nuts

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Falooda Sev: You can find this at most Indian grocery stores. It’s a thin vermicelli-like noodle made from cornflour.
• Basil Seeds (Sabza): These tiny seeds swell up when soaked in water, creating a jelly-like texture. Don’t skip this – it’s a key part of Falooda!
• Rose Essence: A little goes a long way! Look for a good quality rose essence for the best flavor.
• Sugar Syrup: We’re aiming for a consistency similar to gulab jamun syrup – slightly thick and sticky.
• Fruits & Nuts: I love using a mix of seasonal fruits like apples, bananas, and pineapple. Cashews and pistachios are my go-to nuts for garnish.

Falooda Sev Varieties

While the classic falooda sev is made from cornflour, you can sometimes find variations made from wheat or rice. Cornflour gives it that lovely translucent look and slightly chewy texture.

Basil Seeds (Sabza) – Benefits & Soaking

Basil seeds are packed with nutrients! They’re a good source of fiber and omega-3 fatty acids. Soaking them is essential – they expand significantly and become wonderfully gelatinous.

Rose Essence – Quality & Alternatives

Good quality rose essence makes all the difference. If you can’t find rose essence, you can try rose water, but use a bit more as it’s less concentrated.

Sugar Syrup – Achieving the Right Consistency

The sugar syrup should coat the back of a spoon. If it’s too thin, it won’t provide enough sweetness and texture. If it’s too thick, it will be difficult to layer.

Fruits & Nuts – Seasonal Options

Feel free to experiment with different fruits! Mangoes are amazing in the summer, and pomegranate seeds add a beautiful touch in the winter.

Step-By-Step Instructions

Alright, let’s get to making this deliciousness!

1. First, prepare the sugar syrup. Add a few drops of yellow food color to it and set it aside to cool.
2. Soak the basil seeds in hot water for about 20-30 minutes, or until they’ve swollen up nicely. Drain any excess water.
3. Cook the falooda sev in boiling milk until it’s tender but not mushy – about 5-7 minutes. Drain the milk and mix in a few drops of rose essence.
4. Now for the fun part – layering! Grab a tall glass and start with a generous drizzle of sugar syrup.
5. Add a layer of soaked basil seeds, followed by your chopped fruits and nuts.
6. Next, add a layer of the cooked falooda sev and a spoonful of strawberry jelly.
7. Top it all off with a scoop (or two!) of vanilla ice cream.
8. Garnish with a cherry and serve immediately.

Expert Tips

• Don’t overcook the falooda sev! It should be tender, but still have a bit of bite.
• Chill your glasses beforehand for an extra refreshing treat.
• Prepare all the components ahead of time, then assemble just before serving.

Variations

• Vegan Falooda: Swap the ice cream for a plant-based alternative like coconut milk ice cream.
• Gluten-Free Falooda: Ensure your falooda sev is made from cornflour, as some varieties may contain wheat.
• Spice Level (Cardamom Infusion): My aunt always adds a pinch of cardamom powder to the milk while cooking the falooda sev – it adds a lovely warmth.
• Festival Adaptations (Ramadan/Eid): Falooda is a popular dessert during Ramadan and Eid. You can make a larger batch and serve it to guests after Iftar or Eid prayers.

Serving Suggestions

Falooda is best enjoyed immediately after assembly. It’s a perfect dessert for a hot summer day, a festive occasion, or just a cozy night in.

Storage Instructions

Honestly, Falooda is best enjoyed fresh. However, you can store the individual components (sugar syrup, basil seeds, cooked falooda sev) separately in the refrigerator for up to 2 days. Assemble just before serving.

FAQs

What is Falooda traditionally made of?

Traditionally, Falooda was made with wheat starch noodles, rose water, basil seeds, and milk. Over time, variations have emerged using cornflour noodles and different flavorings.

Can I make Falooda ahead of time?

You can prepare the individual components ahead of time, but it’s best to assemble the Falooda just before serving to prevent it from becoming soggy.

How do I prevent the Falooda sev from becoming mushy?

Don’t overcook the falooda sev! Cook it until it’s tender but still has a bit of bite. Also, drain it well after cooking.

What can I substitute for rose essence?

If you can’t find rose essence, you can try rose water, but use a bit more as it’s less concentrated.

Is basil seed (sabza) safe to consume?

Yes, basil seeds are generally safe to consume when soaked in water. They are a good source of fiber and omega-3 fatty acids.

Enjoy making (and eating!) this delightful Falooda. Let me know how it turns out in the comments below!