Royal Falooda - Indian Dessert Drink, Rich, Layered made with rose syrup, sweet basil seeds (sabja), vermicelli, milk, jelly, ice cream, and a variety of dry fruits. Served chilled in a tall glass, it's both cooling and indulgent – perfect for hot and humid summer days or special celebrations like Eid, Diwali, or weddings.
Origin :
Falooda has its origins in Persia (Iran), where it was known as "Faloodeh," a traditional cold dessert made with vermicelli, rose water, and sweet syrup. It made its way to India during the Mughal era and has since evolved into the delicious and complex dessert drink we know today. The Indian version is a beautiful amalgamation of various textures and flavors, making it a truly unique culinary experience. But how did Iran serve cold desserts in the middle of the harsh desert? The ingenious idea to store ice in large ice houses called Yakhchal
Why You’ll Love This Royal drink dessert Recipe
- Perfect summer dessert drink -cool and hydrating
- Easy to customize with your favorite ingredients
- Great for festive occasions and parties
- Rich in textures – crunchy, chewy, creamy, and smooth
- Loaded with cooling ingredients like sabja seeds and rose syrup
How about some lighter beverages like watermelon sharbat or Milk sharbat if this one is too heavy for you!
Tips to Make the Best Royal Falooda
- Use homemade rose syrup/ strawberry syrup for a more authentic flavor.
- Substitute falooda sev with thin rice vermicelli if unavailable.
- Chill all ingredients before layering for a perfect presentation.
- For a richer taste, use rabri or condensed milk or Heavy cream instead of plain milk
- Add fresh chopped fruits like apple, strawberry mango or grapes and serve immediately else the milk will curdle
Key Ingredients of Falooda :
- Vermicelli: The backbone of Falooda, vermicelli noodles provide a chewy texture that contrasts beautifully with the other ingredients.(available in Indian stores)
- Basil Seeds (Sabja Seeds): When soaked in water, adding a delightful crunch and a cooling effect to the drink. (available in Indian stores)
- Milk: Rich and creamy milk or Heavy cream serves as the base for Falooda, often flavored with rose syrup or cardamom for an extra touch of elegance.
- Rose Syrup: This fragrant syrup not only imparts a lovely pink hue but also adds a sweet, floral note to the drink. (available in Indian stores)
- Ice Cream: A scoop of vanilla or any preferred ice cream adds richness and indulgence to Falooda.
- Jelly Cubes: Colorful jelly cubes bring a fun, gelatinous texture to the mix.
- Chopped Nuts: Almonds, pistachios, and cashews add a satisfying crunch and nutty flavor.
Step-by-step instructions to assemble the perfectly :
- Soak the sabja seeds in a glass of water so it blooms evenly.
- Prepare the jelly as per the package instructions.
- Cook the falooda sev and keep it in little cold water else it will stick together and dry up by the time it is you are ready to serve.
- Chill the milk really well.
- Assemble the layers- Do not stir, every layer adds visual interest.
Variations of Royal Falooda :
- Chocolate Falooda – Swap rose syrup with chocolate syrup.
- Mango Falooda – Use mango pulp and mango ice cream or Mango mastani
- Kulfi Falooda – Replace ice cream with kulfi for a traditional twist.or try Arrowroot milk pudding
Serving Suggestions:
Best served immediately after assembling, while the ice cream is still firm and the layers remain distinct. It makes a fantastic dessert for iftar parties, summer brunches, and family gatherings.
Royal Falooda
Ingredients
- 1/4 cup Falooda sev / vermicelli cooked and cooled
- 2 tbsp Rose syrup for that iconic pink hue and floral aroma
- 1 tbsp Sabja seeds sweet basil seeds soaked for 15 minutes
- 1 cup Chilled milk or Heavy cream sweetened as desired
- 1/4 cup Strawberry or raspberry jelly cut into cubes
- Vanilla or rose ice cream – 1 big scoop
- Chopped dry fruits – almonds pistachios, cashews
- Tutti frutti – for extra color and crunch optional
- Cherries or rose petals – for garnish
Instructions
- Prepare the jelly: If using store-bought jelly, follow instructions on package and keep it ready the previous day. Cut it into small cubes and rkeep it efrigerated.
- Soak sabja seeds in water and let them sit in water for 15–20 minutes until they swell and become gelatinous. Drain off excess water so drink is not diluted.
- Cook the falooda sev by Boiling the vermicelli in water until soft, drain, rinse in cold water, and set aside. Keep it in some water until ready to assemble else it will clump up.
- Chill the milk: Sweeten the milk if needed and chill it in the fridge.
- Assemble the layers:Take a tall glass.Add 1 tbsp rose syrup / Strawberry syrup to the bottom of a tall glass.Add soaked sabja seeds.Layer with falooda sev.Add jelly cubes and dry fruits.Pour in the chilled milk slowly to avoid mixing layers.Top with a generous scoop of ice cream.Repeat layers till the top rim of the glass.Garnish with nuts, tutti frutti, and a cherry or rose petal and more syrup on top.Instead of straw a long spoon would be ideal.
Notes
This Royal Falooda recipe is a celebration in a glass – bursting with flavors, textures, and vibrant colors. Whether you're hosting a party or simply craving a decadent treat, this chilled dessert drink is guaranteed to impress.
What is your favorite home made drink, do comment.
Meena
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Raj
Hey Meena do you think regular semiya will work in this recipe ?
elephantsncoconuttrees
Yes Raj, our semiya/ vermicelli will work well in this recipe...just like our semiya payasam.