Chocolate Falooda Recipe – Easy Indian Drink with Basil Seeds & Ice Cream

Last Updated on 2 months by Neha Deshmukh

Chocolate Falooda Recipe – Easy Indian Drink with Basil Seeds & Ice Cream

Hey everyone! If you’re looking for a refreshing and utterly delicious treat, especially during those warm days, you have to try this Chocolate Falooda. It’s a classic Indian drink that’s seriously leveled up with chocolate! I remember the first time I had falooda – it was at a wedding, and the layers of textures and flavors completely blew me away. This version is a little simpler, perfect for a weeknight treat, but just as satisfying.

Why You’ll Love This Recipe

This Chocolate Falooda is more than just a drink; it’s an experience! It’s creamy, crunchy, sweet, and oh-so-cooling. Plus, it’s surprisingly easy to make at home. It’s a fantastic way to impress your family and friends, and it’s a guaranteed crowd-pleaser. Who doesn’t love a little bit of indulgence?

Ingredients

Here’s what you’ll need to whip up this delightful Chocolate Falooda:

• 25 gm falooda sev
• 1 tbsp basil seeds (tukmalinga/ sabja)
• 500 ml cold milk
• 3 tbsp drinking chocolate
• 3 tbsp sugar
• 6 tbsp cornflakes
• 3 tbsp cashew-nuts
• 3 tbsp tutti frutti
• 3 large scoops ice cream (vanilla recommended!)
• Chocolate sauce, as required

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Falooda Sev: This is the star of the show! You can find falooda sev at most Indian grocery stores. It comes in different thicknesses – I prefer the thinner variety, but use what you like. If you can’t find it locally, online retailers are your friend!
• Basil Seeds (Tukmalinga/Sabja): These tiny seeds are packed with goodness! They swell up when soaked in water, creating a jelly-like texture. Soaking them is essential – it makes them easier to digest and gives the falooda that signature texture.
• Drinking Chocolate: I usually go for a classic brand like Cadbury’s Drinking Chocolate, but feel free to experiment! The quality of the chocolate will definitely impact the flavor.
• Regional Variations in Falooda: Traditionally, falooda includes rose syrup and sometimes even saffron. Feel free to add a splash of rose water for a more authentic flavor! Some regions also use kulfi instead of ice cream – yum!

Step-By-Step Instructions

Alright, let’s get to making this magic happen!

1. First, cook the falooda sev according to the package instructions. Usually, this involves boiling it for a few minutes. Once cooked, drain it and rinse under cold water. This stops the cooking process and keeps the strands nicely separated. Let it cool completely – nobody wants warm falooda!
2. In a bowl, combine the cold milk, drinking chocolate powder, and sugar. Give it a good mix until everything is smooth and well-blended. Taste and adjust the sugar if needed – everyone has a different sweet tooth!
3. Now, let’s assemble! Grab three tall serving glasses. I like to drizzle chocolate sauce around the inner rim of each glass for a pretty effect. It’s totally optional, but it adds a nice touch.
4. Divide the cooked falooda sev equally among the glasses. This forms the base of our delicious drink.
5. Next, add a layer of soaked basil seeds over the sev, followed by a sprinkle of cornflakes, cashew nuts, and tutti frutti. These layers add amazing texture and flavor!
6. Slowly pour the chilled chocolate milk mixture into each glass, filling them evenly. Don’t rush this part – you want to see all those beautiful layers!
7. Top each glass with a generous scoop of vanilla ice cream. And then… drizzle generously with more chocolate sauce! Because, why not?
8. Serve immediately with a long spoon. This is important – you’ll want to mix all those layers together before enjoying.

Expert Tips

• Chill Everything: Seriously, everything! Cold milk, chilled glasses… it all makes a difference.
• Don’t Overcook the Sev: Overcooked sev will be mushy. You want it to be slightly firm.
• Soak the Basil Seeds Early: I usually soak mine for at least 30 minutes, or even overnight, for the best texture.

Variations

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

• Vegan Falooda: Use plant-based milk (almond, soy, or oat milk work great) and vegan ice cream.
• Gluten-Free Falooda: Double-check that your cornflakes are gluten-free.
• Spice Level: Add a pinch of cardamom powder or a few drops of rose water to the milk mixture for a more fragrant falooda. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: This is a perfect drink for Ramadan or Eid! You can make a big batch and serve it to guests.

Serving Suggestions

This Chocolate Falooda is best enjoyed immediately. It’s a fantastic dessert after a spicy Indian meal, or just a refreshing treat on a hot day. A sprinkle of chopped pistachios on top adds a lovely touch.

Storage Instructions

Honestly, this is best enjoyed fresh. However, if you have any leftovers (which is unlikely!), you can store the chocolate milk mixture in the fridge for up to 24 hours. The falooda sev will lose some of its texture, though.

FAQs

Let’s answer some common questions:

• Can I make the falooda sev ahead of time? You can cook it ahead of time, but it’s best to add it to the glasses just before serving to prevent it from getting soggy.
• What is the best way to prevent the falooda sev from sticking together? Rinsing it thoroughly under cold water after cooking is key!
• Can I use a different flavor of ice cream? Absolutely! Mango, strawberry, or even chocolate ice cream would be delicious.
• What are the health benefits of basil seeds (tukmalinga/sabja)? They’re a great source of fiber, omega-3 fatty acids, and antioxidants.
• Can this be made without drinking chocolate – what can I substitute? You can use cocoa powder, but you’ll need to add a bit more sugar to compensate for the lack of sweetness.

Enjoy your homemade Chocolate Falooda! I hope you love it as much as my family does. Let me know in the comments if you try it and how it turns out!