Login
Rose Falooda Recipe
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.
[feast_advanced_jump_to]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
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.
📖 Recipe Card
Rose Falooda Recipe
Ingredients
- ½ cup rose jelly
- 2 teaspoon rose syrup
- a handful fine vermicelli
- 2 cups milk
- ice cream any flavour any of your choice - I used Vanilla
- 1 tablespoon sabja seeds
- water as needed
Instructions
- Take a handful of fine vermicelli, boil water and add to it. Water should be little more than the immersing level.
- Cook until soft. Rinse it well, drain and set aside.
- Soak sabja seeds in water, strain and set aside.
- Chop jellies roughly, set aside.
- Boil milk, let it simmer for 15mins or until slightly thick, switch off and set aside to cool.
- 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.
- Chill rose milk, chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.
- First add a layer of jelly at the bottom.
- Then add rose syrup.
- Then add a layer of cooked vermicelli.
- Then add a layer of sabja.
- Now add chilled rose milk. This will come to ¾th of the glass.
- Now scoop vanilla ice cream and add it.
- Garnish with rose jelly.
- Serve Rose Falooda chilled.
Notes
- 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.
Nutrition
The post Rose Falooda Recipe appeared first on Sharmis Passions.
