Royal Falooda Recipe
This homemade falooda recipe is so decadent. Perfect for summer months or Ramadan. Made with chilled milk, basil or sabja seeds, jelly, and my homemade rose syrup with rose water. *Since falooda is all about layering, the ingredients listed are for one serving, but the prep ingredients (like noodles, sabja seeds and jelly) are made in larger batches so you can easily assemble multiple servings.
Ingredients
- 1 tbsp strawberry jelly
- 1 tbsp sabja seeds
- 2 tbsp vermicelli noodles
- 2 - 3 tbsp rose syrup
- 1 cup cold milk
- 1 - 2 scoop vanilla ice cream
- 1 tbsp chopped pistachios
Instructions
Prep the Ingredients
- Soak the Sabja Seeds – Add ½ tablespoon of sabja seeds to ½ cup of water and let them soak for 15 minutes until they swell up.
- Prepare the Jelly – Make the strawberry jelly and let it set in the fridge in advance.
- Cook the Vermicelli – Boil 2 cups of water, add ½ cup of sev (vermicelli), and cook for 2 minutes or as per package instructions. Drain, rinse with cold water, and drain again.
Assemble the Falooda
- In a tall glass, layer the ingredients:Start with soaked sabja seeds, strawberry jelly, and cooked vermicelli.Pour rose syrup at the bottom for a beautiful layered effect.
- Gently add chilled milk. (I don’t sweeten the milk since the jelly and ice cream add enough sweetness. But if skipping ice cream, stir and sweeten as needed.)
- Finish with a scoop of vanilla ice cream and garnish with crushed pistachios and an extra drizzle of rose syrup.
- Serve immediately while everything is cold and creamy! Stir before drinking for the perfect mix of flavors and textures.
Nutrition
Calories: 621 kcal | Total Carbs: 87 g | Protein: 16 g | Fat: 26 g | Saturated Fat: 10 g | Sodium: 184 mg | Fiber: 7 g | Sugar: 66 g | Vitamin A: 718 IU | Vitamin C: 3 mg | Calcium: 487 mg | Iron: 3 mg | Net Carbs: 80 g
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