Sabja Seeds & Falooda Sev Recipe – Authentic Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Sabja Seeds & Falooda Sev Recipe – Authentic Indian Summer Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And honestly, nothing quite hits the spot like a tall glass of chilled Falooda. This isn’t just a drink; it’s a nostalgic trip back to childhood summers spent at family gatherings. Today, I’m sharing my go-to recipe for Sabja Seeds & Falooda Sev – it’s super easy to make and absolutely delicious!

Why You’ll Love This Recipe

This Falooda recipe is a delightful blend of textures and flavors. The coolness of the milk, the sweetness of the Rooh Afza, the jelly-like sabja seeds, and the crunchy falooda sev… it’s a party in your mouth! Plus, it’s incredibly customizable. You can adjust the sweetness, add different flavors, and even make it vegan. It’s perfect for a quick treat or to impress your guests.

Ingredients

Here’s what you’ll need to create this cooling delight:

• 1 tbsp sabja seeds
• ?? cup falooda sev (about 100-150g)
• 4 cups milk (about 950ml)
• 3 tbsp sugar (about 45g)
• ?? cup Rooh Afza (about 60-80ml – adjust to taste!)
• 1 cup strawberry jelly (about 240g)
• 2 scoop vanilla ice cream
• 2 tbsp tutti frutti (about 20g)
• 2 tbsp chopped nuts (about 20g)
• 2 cherry, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Sabja Seeds: These tiny seeds are a powerhouse of goodness! More on their benefits and how to soak them properly below.
• Falooda Sev: You can find this at most Indian grocery stores. It comes in different thicknesses – I prefer the thinner variety, but use what you like!
• Rooh Afza: This is the classic rose-flavored syrup. It’s what gives Falooda its signature taste.
• Milk: I usually use full-fat milk for a richer, creamier Falooda, but you can definitely use low-fat or even plant-based milk if you prefer.

Sabja Seeds: Benefits and Soaking Tips

Sabja seeds (also known as basil seeds) are packed with fiber, antioxidants, and omega-3 fatty acids. They’re amazing for digestion and keeping you cool during the summer. To prepare them, simply soak 1 tablespoon of sabja seeds in 1 cup of water for about 30 minutes. They’ll swell up and become jelly-like – that’s exactly what you want! Don’t skip the soaking step, as dry sabja seeds can be difficult to digest.

Falooda Sev: Types and Regional Variations

Falooda sev is the vermicelli-like noodles that give Falooda its unique texture. You’ll find different types depending on where you are in India. Some are made from cornflour, others from wheat. They can also vary in thickness. I usually buy mine pre-made, but you can find recipes online if you’re feeling ambitious!

Rooh Afza: The Classic Rose-Flavored Syrup

Rooh Afza is a beloved summer staple in India. It’s a concentrated syrup with a distinct rose flavor. A little goes a long way, so start with a couple of tablespoons and adjust to your liking. If you can’t find Rooh Afza, you could try a rose syrup, but it won’t quite be the same!

Step-By-Step Instructions

Alright, let’s get to making this delicious drink!

1. First, soak your sabja seeds in 1 cup of water for 30 minutes until they become nice and jelly-like.
2. While the sabja seeds are soaking, boil 2 cups of water with 1 tablespoon of sugar. Add the falooda sev and cook for about 3 minutes. Then, drain and rinse with cold water – this stops the cooking process and keeps the sev nice and crisp.
3. Next, simmer 4 cups of milk for about 10 minutes, stirring occasionally, until it’s slightly thickened. Add 2 tablespoons of sugar and stir until dissolved. Let the milk chill completely.
4. Now for the fun part – layering! In a tall glass, start with 2 tablespoons of Rooh Afza, followed by 2 tablespoons of the soaked sabja seeds, and then 2 tablespoons of the cooked falooda sev.
5. Gently pour 1 cup of chilled milk over the layers.
6. Add 2 tablespoons of strawberry jelly – don’t mix it in, just let it sit on top.
7. Top it all off with a generous scoop of vanilla ice cream.
8. Garnish with 1 teaspoon of tutti frutti, 1 teaspoon of chopped nuts, a drizzle of Rooh Afza, and a cherry.
9. Serve immediately and enjoy! The ice cream melts quickly, so you want to enjoy those chilled layers right away.

Expert Tips

• Chill everything! The colder the ingredients, the better the Falooda.
• Don’t overcook the falooda sev. You want it to be tender but still have a bit of bite.
• Layer carefully. This is where the magic happens!

Variations

• Vegan Falooda: Swap the milk for almond, soy, or coconut milk and use a vegan ice cream.
• Gluten-Free Falooda: Ensure your falooda sev is made from cornflour, not wheat.
• Spice Level Adjustment: Add a few drops of rose water or a pinch of cardamom powder to the milk for an extra fragrant twist. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: During Ramadan, Falooda is a popular iftar treat. It’s also perfect for summer celebrations and parties.

Serving Suggestions

Falooda is best enjoyed immediately. It’s a complete dessert in itself, but you can serve it with some light snacks like biscuits or fruit.

Storage Instructions

Honestly, Falooda is best enjoyed fresh. However, you can store the soaked sabja seeds, cooked falooda sev, and chilled milk separately in the refrigerator for up to 24 hours. Assemble the Falooda just before serving.

FAQs

What are Sabja seeds and where can I find them?

Sabja seeds are tiny black seeds that swell up in water. You can find them at Indian grocery stores, health food stores, or online.

Can I make falooda sev at home?

Yes, you can! There are many recipes online, but it’s a bit time-consuming.

Can I substitute Rooh Afza with another syrup?

You can try rose syrup, but the flavor won’t be quite the same.

How can I adjust the sweetness level in this recipe?

Simply adjust the amount of sugar you add to the milk and the Rooh Afza.

What is the best way to layer the falooda for a visually appealing drink?

Take your time and create distinct layers. The contrast in colors and textures is what makes it so appealing!

Can this be made ahead of time?

You can prep the individual components (sabja seeds, falooda sev, milk) ahead of time, but assemble the Falooda just before serving.