Rose falooda recipe | Easy rose falooda

Rose falooda is a summer treat with rose flavored milk, nuts, vermicelli, ice cream and sabja seeds to cool your senses. Easy version to recreate at home.

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• Ingredients
• My notes
• Recipe card
• Stepwise photos

Like kulfi, falooda is also one that I have not yet tasted at restaurants. Obviously no idea about the recipe. When Sangeeta  had suggestions for summer recipes and when I posted rose milk, she told one simple rose falooda that her mom makes and wanted me to post here.

I was happy to try at home as I know I will never taste falooda at restaurant. When I made this and tasted, it was tasting great and I am loving it a lot. Totally my kind of dessert. I should make this often here after, I told myself.

This is easy to make too. Perfect dessert idea for serving guests. You should try this dessert this summer sure you will love it.

Ingredients

Rose syrup - Rose flavored simple syrup is the base for this recipe as the variant totally depends on the flavored syrup we use. This is sweetened syrup available ready made in Indian groceries. You can prepare at home too.

Milk - The dairy based dessert tastes best with fresh milk or if you want to make it rich, use half and half (evaporated milk). You can also try Amul gold which is slightly thicker.

Sabja seeds/ Sweet basil seeds - Sabja seeds are small black seeds, which blooms and becomes soft like sago pearls (gelatinous). It goes well in this dessert and cool drinks. Just like bubble tea/ drinks, cold drinks with sabja seeds (sarbath) are popular in India.

Sabja seeds has lots of health benefits, it is body coolant and chia seeds has lots of dietary fiber too. So for summer, it cools you even from the inside.

Faloodah sev - I used plain vermicelli made out of wheat, but usually they use translucent sev made out of corn starch or tapioca starch or even arrowroot. The easily available one is vermicelli so I used it.

Other than these ingredients, you can add rose jelly, tutti frutti and nuts for garnish. It can also be topped with a glazed cherry.

My notes

• You can mix soaked chia seeds, cooked vermicelli with rose milk and keep refrigerated. Just before serving, transfer to the glass and top with ice cream to serve.
• I used roasted vermicelli I had in stock, but use long, white vermicelli for more pleasant look.
• Make sure rose milk is bit on sweeter side to ensure balancing chia seeds and vermicelli addition.

My friend sangeeta told, her mom makes with sago/ sabudana instead of sabja seeds. I too first thought I will try with sago, but I wanted this sabja seeds health benefits, so go for sabja seeds.

Recipe card

Stepwise photos

1. Soak sabja seeds in a cup of water for 15 mins. Drain excess water with use of a metal strainer.

2. Mean while you can cook semiya in 2 cups water until soft, drain water, keep aside.

3. Boil milk, cool down, mix rose syrup to make rose milk. Gather all the ingredients, tall serving glasses. Add a teaspoon of rose syrup in bottom of the glass. Add the chia seeds equally in both glasses. Layer with cooked semiya equally in both glasses.

4. Add rose milk in each glass and top with a scoop of ice cream to finish. Garnish with nuts.

I used a flavor called Hokey pokey ice cream that Aj eats, I had in stock. It was good.