Authentic Falooda Recipe – Saffron, Basil Seeds & Kulfi Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Falooda Recipe – Saffron, Basil Seeds & Kulfi Delight

Hey everyone! If you’ve ever wandered through the bustling streets of Old Delhi or enjoyed a sweet treat during Eid, chances are you’ve encountered the magic of Falooda. It’s a dessert that’s close to my heart – I first made this for a family gathering and it was instantly a hit! Today, I’m sharing my go-to recipe for this incredibly refreshing and flavorful drink. Get ready for a delightful mix of textures and tastes!

Why You’ll Love This Recipe

This Falooda isn’t just a dessert; it’s an experience. The delicate saffron-infused milk, the chewy falooda sev, the burst of basil seeds, and the creamy kulfi… it’s a symphony in a glass! It’s perfect for hot summer days, festive celebrations, or simply when you’re craving something sweet and special. Plus, it’s surprisingly fun to make!

Ingredients

Here’s what you’ll need to create this delicious Falooda:

• 1/8 cup tukmalinga basil seeds (approx. 15g)
• 2 cups milk (500ml)
• 10 saffron strands
• 4 tbsp sugar (approx. 50g)
• 2 tbsp rose syrup
• 25 gm falooda sev
• 2 tbsp pista kernels (approx. 20g)
• 2 tbsp cashewnuts (approx. 20g)
• 2 tbsp almonds (approx. 20g)
• 3 store bought malai kulfi

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Falooda:

• Tukmalinga Basil Seeds/Takmaria: These little seeds are the stars! They puff up beautifully and add a unique texture. You can find them at Indian grocery stores or online. Don’t skip these – they’re what makes falooda, falooda!
• Saffron Quality: Good quality saffron makes a huge difference in both color and flavor. A little goes a long way, so invest in a good brand.
• Kulfi Variations: While I love traditional malai kulfi, feel free to experiment! Pistachio, mango, or even cardamom kulfi would be amazing.
• Rose Syrup Authenticity: Look for a good quality rose syrup – it adds that signature floral aroma. You can even make your own if you’re feeling ambitious!
• Falooda Sev Types: You can find different thicknesses of falooda sev. I prefer the thinner variety, but it’s really a matter of personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those basil seeds going. Soak the 1/8 cup of tukmalinga basil seeds in 1 cup of water until they’re fully puffed – about 15-20 minutes. Then, pop them in the fridge to chill.
2. Now, for the saffron milk. Heat 1 cup of milk in a saucepan. Add the saffron strands and let it boil gently for a minute or two, allowing the saffron to infuse its beautiful color and flavor. Stir in the sugar until dissolved, then let it cool completely.
3. While the milk cools, cook the falooda sev in water until it’s tender – usually just a few minutes. Drain it well and add it to the saffron milk. Give it a good stir and pop that into the fridge to chill too.
4. In a separate jug, combine the remaining 1 cup of milk with the rose syrup. This will be our rose-flavored milk. Refrigerate this as well.
5. Time for the nuts! Roughly crush the pista kernels, cashewnuts, and almonds in a ziplock bag using a rolling pin. Not too fine, we want some texture!
6. Now for the fun part – assembly! In individual serving bowls or glasses, layer the saffron milk-soaked sev. Add about 1/3 cup of the saffron milk and 1/3 cup of the rose milk to each glass.
7. Spoon in the chilled basil seeds. Then, top with a generous scoop of chopped kulfi and a sprinkle of those crushed nuts.

Expert Tips

• Chill Everything: Seriously, everything! The colder the ingredients, the better the Falooda.
• Don’t Overcook the Sev: You want it tender, not mushy.
• Adjust Sweetness: Feel free to adjust the amount of sugar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Falooda Adaptation: Use plant-based milk (almond or coconut work well) and vegan kulfi.
• Sugar-Free Falooda: Use a sugar substitute like stevia or erythritol.
• Spice Level – Cardamom Infusion: Add a pinch of cardamom powder to the saffron milk for a warm, aromatic twist. My grandmother always did this!
• Festival Adaptations – Ramadan/Eid Special: This is a classic for Ramadan and Eid! You can add a touch of rose water for extra fragrance.

Serving Suggestions

Serve immediately! Falooda is best enjoyed chilled. Garnish with a few extra nuts or a sprinkle of saffron for a beautiful presentation.

Storage Instructions

Falooda is really best enjoyed fresh. However, you can store the saffron milk, rose milk, and basil seeds separately in the refrigerator for up to 24 hours. Assemble just before serving.

FAQs

Let’s answer some common questions:

• What are Tukmalinga/Takmaria basil seeds and where can I find them? These are tiny black seeds that swell up in water. You can find them at Indian grocery stores or online retailers.
• Can I make falooda sev at home? Yes, but it’s quite time-consuming! It involves making a cornflour-based dough and extruding it through a special falooda maker. Store-bought is perfectly fine for a quick and easy treat.
• What is the best type of kulfi to use for falooda? Malai kulfi is the classic choice, but feel free to experiment with other flavors like pistachio or mango.
• How can I adjust the sweetness level in falooda? Simply adjust the amount of sugar you add to the saffron milk.
• Can I prepare falooda ahead of time? You can prepare the saffron milk, rose milk, and basil seeds ahead of time, but assemble it just before serving to prevent the sev from getting soggy.
• What is the significance of saffron in falooda? Saffron adds a beautiful color, a delicate flavor, and a touch of luxury to this traditional dessert. It’s considered a very auspicious ingredient in Indian cuisine.

Enjoy making (and eating!) this delightful Falooda. I hope it brings a little bit of Indian sweetness into your life! Let me know in the comments if you try it and how it turns out.