Rose Falooda Chia Pudding
Creamy no-cook rose falooda chia pudding with rose syrup, cardamom, soaked sabja, and pistachios. Whisk it together before bed for a cooling make-ahead breakfast or light dessert.
Equipment
- Mixing bowl or glass jars
- Whisk or spoon
Ingredients
For the rose falooda chia pudding
- 1 cup milk of your choice whole dairy, or unsweetened oat or almond milk
- 3 tablespoons chia seeds black or white
- 1 tablespoon rose syrup Rooh Afza, Rose Brand, or homemade; adjust to taste
- 1 teaspoon sabja seeds (sweet basil seeds) soaked in 3 tablespoons water 20 to 30 minutes, then drained
- 1/4 teaspoon green cardamom powder or freshly crushed from 2 pods
- 3 tablespoons raw unsalted pistachios shelled, lightly toasted, chopped
- pinch salt
- 1/2 teaspoon rose water optional
- 1 tablespoon sweetener honey, maple, or sugar; only if needed
For serving (optional)
- 2 tablespoons cooked falooda sev or thin corn vermicelli, rinsed under cold water
- edible rose petals for garnish
- extra rose syrup for drizzling
Instructions
Soak and whisk
- Stir sabja seeds into room-temperature water and let swell 20 to 30 minutes until each seed has a soft gel coat. Drain off excess water.
- In a mixing bowl, whisk cold milk with rose syrup, cardamom, salt, and optional rose water until fully combined. Taste and adjust sweetness.
- Add chia seeds and whisk hard for 30 to 45 seconds. Let sit 5 minutes, then whisk again so the seeds do not clump at the bottom.
- Gently stir in the drained sabja and about half of the chopped toasted pistachios. Reserve the rest for topping.
Chill and serve
- Cover and refrigerate at least 4 hours, ideally overnight, until thick and spoonable.
- Taste and adjust sweetness if needed. Fold in cooked falooda sev if using. Top with reserved pistachios, edible rose petals, a tiny drizzle of rose syrup, and an extra splash of milk if you want it looser.
Notes
Whisk rose syrup into the milk before adding chia; drizzling on top tastes like plain chia with a sweet cap.
Prep up to 3 to 4 days ahead; keep pistachio and rose petal topping separate so they stay crunchy.
Vegan swap: use creamy unsweetened oat or almond milk and maple or sugar instead of honey.
Sabja adds falooda-like seed pop; skip it and add an extra half teaspoon of chia per serving for a firmer set without sabja.
Tried this recipe?Let us know how it was!