🍨 Falooda
Falooda is a cold, layered dessert drink of chilled milk sweetened with rose syrup, soft vermicelli and swollen basil seeds, crowned with a scoop of ice cream. Every sip mixes floral sweetness with slippery noodles and the gentle crunch of the seeds. It is served in tall glasses with a long spoon, especially in hot weather.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 ml cold milk
- 4 tbsp rose syrup
- 40 g thin wheat vermicelli
- 2 tsp basil (sabja) seeds
- 2 scoops vanilla ice cream
- 1 tbsp sugar
Method
- Soak the basil seeds in 100 ml water for 15 minutes until they swell.
- Boil the vermicelli for 3–4 minutes, drain and rinse in cold water.
- Stir the sugar into the cold milk until dissolved.
- Pour 2 tbsp rose syrup into each tall glass, then add the seeds and vermicelli.
- Top up with the cold milk and finish each glass with a scoop of ice cream.
How to make it lighter
- Skip the ice cream or use a small scoop — it adds the most fat.
- Use semi-skimmed milk and leave out the extra sugar; rose syrup is already sweet.
- Serve it in a smaller glass and treat it as dessert rather than a drink with a meal.
History
Falooda is generally traced to the Persian frozen dessert faloodeh, which is said to have travelled to the Indian subcontinent with Persian and Mughal-era influences. Today it is a favourite at sweet shops in India, Pakistan and Bangladesh and in South Asian cafés in the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →