Rose Falooda is one of those desserts that feels special the moment you taste a spoon. This recipe is pretty looking drink and tasty at the same time, with rose milk, jelly, vermicelli, sabja seeds and of course a scoop of ice cream. This recipe has a rich flavor making it perfect for hot summer days.

This is usually made during special occasions at home because it looks royal and gives such a festive feel. It has layers that look beautiful in the glass and when you dig in, you get a mix of textures in every bite. Kids and elders both love it because it has a mix of layers.

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About Rose Falooda

Falooda is actually a very popular dessert in India and also in some other parts of Asia. Traditionally it is made with rose syrup and milk along with some toppings like sabja seeds and vermicelli. The rose flavor is the highlight here and it blends so well with chilled milk and ice cream.

The texture of this dessert is really something special. You get the soft jelly, the chewy vermicelli, the crunchy seeds and the creamy ice cream all in one glass. It feels heavy but in a nice way, so even one glass keeps you full and satisfied. The rose syrup gives a sweet floral taste which is very different from regular milk based desserts.

There are many variations of falooda you can try. You can alos add fruits or nuts, some use different flavored ice creams like mango or chocolate. You can even change the jelly flavor if you like. But rose falooda is always the classic one, the color itself looks so tempting.

I usually make this during weekends when family wants something chilled and fun. It is a bit of work because you have to prepare the jelly, boil milk and vermicelli, soak sabja seeds and all. But once you keep everything ready, assembling is very quick and everyone loves it.

Rose Falooda Ingredients

• Rose jelly - I have used rose jelly for giving that soft wobbly bite and lovely rose taste. You can also make jelly in orange or mango flavor if you like twist.
• Rose syrup - This is for the main flavor, it gives a sweet floral taste and bright pink color to milk. If you do not have rose syrup, you can mix rose essence with sugar.
• Fine vermicelli - I have used thin vermicelli, cooked till soft. It gives a nice chewy texture in falooda. You can replace with thin sevai or even pasta if nothing else is available.
• Milk - I boiled and cooled milk so it becomes little thick and creamy. It is the base of falooda so use full cream milk for better taste. If you want lighter version, you can even use toned milk.
• Ice cream - I topped with vanilla ice cream which goes well with rose. You can use mango, strawberry or even chocolate ice cream for variation.
• Sabja seeds - These seeds swell up when soaked and give a nice crunchy texture. They are also cooling for body. If you do not have sabja, you can use chia seeds.
• Water - This is for soaking seeds and cooking vermicelli. Always use enough water so nothing sticks or becomes mushy.

Similar Recipes

• Mango Falooda
• Mango Mastani
• Pista Falooda
• Royal Falooda
• Mango Kheer

How to make Rose Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Soak sabja seeds in water, strain and set aside. Chop jellies roughly, Set aside. Boil milk, let it simmer for 15 minutes or until slightly thick, Switch off and set aside to cool.

4.Take milk in a bowl, add rose syrup. My rose syrup had sugar in it so I didn't add sugar. If you are adding rose essence then add sugar. Mix well, transfer to a jug.

5.Chill rose milk, Chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.

6.First add a layer of jelly at the bottom. Then add rose syrup.

7.Then add a layer of cooked vermicelli. Then add a layer of sabja.

8.Now add chilled rose milk. This will come to ¾th of the glass.

9.Now scoop vanilla ice cream and add it. Garnish with rose jelly.

Serve chilled.

Expert Tips

• Milk - I usually simmer the milk for few minutes to get a slight thick consistency. It gives better taste and blends well with rose syrup.
• Vermicelli cooking - Make sure to cook vermicelli in enough water, rinse well so it is not sticky. If sticky, it will spoil the layering.
• Chilling - I always chill both milk and serving glasses for some time before assembling. It keeps falooda cold for long.
• Sabja seeds - Soak sabja at least 15 minutes before. They should swell properly and not be hard inside.
• Layering order - I start with jelly at bottom and ice cream at top. It looks nice and each layer gets balanced flavor.

Serving and Storage

Serve Rose Falooda with a scoop of ice cream on top and some extra jelly pieces for garnish. This goes well after a meal or even as a evening treat. Leftover milk mixture can be stored in fridge for a day.

Assembled falooda should be enjoyed fresh as jelly and vermicelli can turn soggy later. If storing, keep each element separate and put together just before serving.

FAQS

1.Can I skip sabja seeds?

Yes you can, but sabja gives nice texture and cooling effect, so I suggest not to skip unless you really do not have.

2.Can I make this in advance?

You can prepare milk, jelly, vermicelli and sabja ahead. But assemble only at serving time so everything stays fresh.

3.Can I add fruits in this falooda?

Yes you can add chopped mango, strawberry or apple pieces. They give extra taste and make it more colorful.

4.Can I use ready made rose milk?

If you have ready made rose milk, you can directly use it. But homemade with syrup has more fresh taste.

5.Which ice cream flavor to add?

Vanilla is the most common choice, but strawberry also taste very good with rose milk.

If you have any more questions about this Rose Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rose Falooda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Falooda is a creamy and yummy dessert made with soft vermicelli, chilled milk, sweet mango puree, sabja seeds, and ice cream. This is really nice for mango lovers and perfect for hot days when you wants something cold and fruity. This is one of the best dessert to enjoy during mango season.

It is not just tasty but also fun to make, with layers looking colorful in a glass. Every spoon has mix of textures - soft vermicelli, juicy mango, chewy sabja seeds and creamy ice cream. Mango Falooda is little indulgent but worth the effort at home, specially during mango season.

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About Mango Falooda

Mango Falooda is layered dessert from India, but many people across South Asia love it in different ways. Traditionally falooda is made with rose syrup and milk, but mango version uses fresh mangoes to give fruity twist. It is little sweet, creamy and full of textures that makes every bite more interesting.

The texture is a mix of soft and smooth from milk and ice cream, chewy from soaked vermicelli and little crunchy if you add nuts or fruits. The flavor comes mostly from mango which is naturally sweet and fragrant. Adding sabja seeds gives small chewiness and also cooling effect, that is why it is popular in summer.

There are many ways to make Mango Falooda. You can add little rose syrup or kewra essence, some jelly, or fruits like apple, strawberries or kiwi. You can use mango or chocolate ice cream, but vanilla usually taste best with mango. It's simple but looks little fancy if you serve for guests.

I usually make this when mangoes are in season, it becomes small celebration at home. Kids like to help putting layers in glass, and we eat it immediately, it does not stay for long.

Mango Falooda Ingredients

• Mangoes - I used ripe mangoes for puree and chopped pieces, it gives natural sweetness and flavor. You can use frozen mango pulp also if fresh is not available.
• Sugar - I added little sugar while making mango puree and also in milk, it balances sweetness of mango.
• Vermicelli - I used fine semiya for soft layers, it gives chewy texture. Medium vermicelli can also be used, cook well so it is soft.
• Chilled milk - I simmered milk few minutes to slightly thicken, then chilled. Gives creamy taste to falooda. Full cream or toned milk works also.
• Ice cream - I used vanilla ice cream, it melts little into mango layers and gives creaminess. You can use any flavor.
• Sabja seeds - I soaked them in water before adding, gives fun chewy texture and cools body.

Similar Recipes

• Rose Falooda
• Pista Falooda
• Royal Falooda
• Mango Mastani
• Mango Kheer

How to make Mango Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Take 1 cup chopped mangoes in a mixer along with sugar and puree it. Soak sabja seeds in water, strain and set aside.

4.Simmer milk for 15 minutes or until slightly thick, then chill it. Chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.

5.Then add a layer of cooked vermicelli. Then add a layer of sabja. Then add mango puree, some chopped mangoes.

6.Then add sugar to chilled milk mix well, now pour a layer of milk.

7.Then again spoon mango pulp and add chopped mango pieces. Finally a scoop of vanilla ice cream, drizzle mango puree, add chopped pieces and a cherry.

Serve chilled!

Expert Tips

• Chill glasses - I usually chill serving glasses before assembling, keeps falooda cool and looks more pretty.
• Cooking vermicelli - Cook semiya in lot of water until soft, rinse well so it not sticky.
• Soaking sabja seeds - Soak atleast 10 minutes, they swell good and give right texture.
• Layering - I just start with vermicelli, then sabja, mango puree, milk, and ice cream on top for best taste.
• Ice cream choice - I feel vanilla goes best with mango, chocolate also can try but taste little different.

Serving and Storage

Serve Mango Falooda chilled in tall glasses, it looks nice and tastes best. Goes well with cherry or chopped mango on top for decoration.

Leftover can keep in fridge few hours but ice cream add just before serving. Better eat same day because vermicelli get soft and milk loses chill.

FAQS

1.Can I use frozen mango pulp?

Yes you can, just thaw and blend. Fresh mango taste better but frozen works fine also.

2.Can I skip sabja seeds?

Yes you can, but then it lose little chewy texture and cooling effect. Still falooda is tasty.

3.Can I add mango ice cream?

Yes, you can add mango flavor ice cream. Vanilla usually pairs best with mango for balanced taste.

4.Can I make this in advance?

You can prepare vermicelli, mango puree and milk before, but better assemble just before serving for freshness. Otherwise it gets little soggy.

5.Can I add some nuts?

Yes you can add any of your choice like almonds, pistachios or cashews. You can also put little raisins if you like.

If you have any more questions about this Mango Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Falooda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Mango Falooda Recipe appeared first on Sharmis Passions.