Rose Falooda Recipe
A layered Indian dessert drink made with rose syrup, soaked sabja seeds, thin falooda noodles, chilled milk, and vanilla ice cream. Ready in 15 minutes of active time. Vegan swaps included.
Equipment
- Tall serving glasses (2)
- Small saucepan (if making homemade rose syrup)
Ingredients
For the Falooda Base
- 3 tbsp sabja seeds sweet basil seeds / tukmaria
- 1 cup water for soaking
- 1/2 cup falooda sev thin cornstarch noodles
- 4 cups cold whole milk or oat/almond milk for vegan
- 4 tbsp rose syrup store-bought Rooh Afza or homemade
For Homemade Rose Syrup (optional)
- 1 cup sugar
- 1/2 cup water
- 3 tbsp rose water
- 2 drops pink food coloring optional
For Assembly
- 2 scoops vanilla ice cream or vegan ice cream
- rose jelly cubes (optional)
Garnish
- 2 tbsp tutti frutti optional
- 1 tbsp chopped pistachios or slivered almonds
- dried rose petals (optional)
Instructions
Soak the Sabja Seeds
- Add sabja seeds to a small bowl with 1 cup water.
- Soak for 30 minutes until each seed swells and develops a soft translucent gel coat.
- Drain any excess water and set aside.
Cook the Falooda Sev
- Bring a pot of water to a boil. Add falooda sev.
- Cook for 2 to 3 minutes until just tender — soft but still holding their shape.
- Drain, rinse under cold water, and set aside.
Make Homemade Rose Syrup (optional)
- Combine sugar and water in a small saucepan over medium heat.
- Stir until sugar dissolves, then simmer gently for 3 to 4 minutes.
- Remove from heat, stir in rose water and food coloring if using, and let cool before assembling.
Assemble
- Add 1 tbsp rose syrup to the bottom of each tall glass.
- Add rose jelly cubes if using.
- Spoon in 1.5 tbsp soaked sabja seeds per glass.
- Add a portion of cooked falooda sev.
- Pour in 2 cups cold milk per glass, then drizzle a little more rose syrup over the top.
- Add a scoop of ice cream and garnish with tutti frutti, nuts, and rose petals. Serve immediately.
Notes
Make-ahead: Soak sabja seeds and cook falooda sev up to 1 day ahead. Store separately in the fridge. Assemble just before serving.
Vegan: Use oat milk, almond milk, or coconut milk. Use vegan ice cream. Replace gelatin jelly with agar-based jelly.
Sweetness: Rooh Afza is sweeter than homemade rose syrup. Start with 3 tbsp if using store-bought and adjust to taste.
No falooda sev: Thin rice vermicelli broken into short pieces works as a substitute.
Storage: Never assemble ahead — the ice cream melts and the seeds absorb the milk. Store each component separately and assemble fresh.
Tried this recipe?Let us know how it was!