Falooda is a popular dessert drink in South East Asia, specially Sri Lanka, India and Pakistan. It’s a delicious mix of chilled milk, jelly, vermicelli, sabja seeds, and a sweet rose syrup. Perfect treat for summer days or in Ramadan! Follow along where I show you how to make an easy royal Falooda drink with ice cream.
Easy and Delicious Falooda Drink
Ask any South Asian what their go-to drink for Iftar is, and nine times out of ten, the answer will be Falooda. It’s a staple during Ramadan, the hot summer months, and anytime the cravings hit.
There are many ways to make Falooda—from the simple homemade version to the decadent Royal Falooda you’d find in sweet shops. Back home, grabbing one was easy, but now that I’m in Canada, where falooda shops are few and far between, I prefer to make my own. I also make rose syrup easily with a few pantry staples.
This isn’t so much a recipe as it is a process of layering and mixing. You can keep it simple with just milk, rose syrup, and ice cream (which is my go-to). But if you want the full Royal Falooda experience, there’s a bit of prep involved—making the jelly, soaking sabja seeds, cooking vermicelli, and chopping nuts. It might take a little extra effort, but trust me, it’s totally worth it!
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
- Milk – Use chilled milk. You can sweeten it with sugar, but I skip it since rose syrup and ice cream add enough sweetness.
- Rose Syrup – This sweet floral syrup gives Falooda its signature flavor and a pink hue. This also acts as the main sweetener. I use my homemade rose syrup.
- Sabja Seeds – Also known as kasa kasa or basil seeds, these are similar to chia seeds and need to be soaked until they bloom before using.
- Vermicelli – These thin noodles need to be cooked or soaked, depending on the type. Check your package instructions for the best method.
- Jelly – I use strawberry jelly from the packet. If you’re making jelly from scratch, make sure not to add extra sugar, as sweetened jelly will float instead of sinking into the layers.
- Pistachios – I love adding finely chopped pistachios for that perfect nutty crunch in every sip.
- Ice Cream – Vanilla ice cream is a must! Any variety of vanilla works.
How to Make Falooda
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
Step 1: 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.
Step 2: 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.
Tips for Making the Best Falooda
- Chill everything beforehand. Use cold milk, and cool the cooked noodles.
- Since rose syrup is the only sweetener in this drink, feel free to adjust the amount to suit your taste—add more for extra sweetness or reduce it for a lighter flavor.
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Recipe
Royal Falooda Recipe
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
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