How to make Royal Falooda | Rose Falooda

Today I’ll share an easy recipe on How to make Royal Falooda | Rose Falooda at home with just a few ingredients and even fewer steps! Royal Falooda is a popular South Asian dessert drink, loaded with so many delicious elements that it is absolutely irresistible. It is a popular street food and also served in restaurants. But, making it at home is very easy, takes very little time a bit of planning ahead! 

I wanted to share a recipe on How to make Royal Falooda | Rose Falooda at home since forever but we usually have it outside, we have a few favorite spots for this delicacy and we are loyal customers! But ever since the lockdown started, it is but obvious that we are cooking a lot more at home and eating out/ ordering in is not advisable. And this Falooda happens to be one thing the hubby and I both craved a lot. So, I decided to do things at home and made some for ourselves over the weekend. Well, the entire week feels like a weekend except when I see my hubby working away on his laptop, lol!! Making it for the weekend meant hubby would spare a few minutes to actually sit down and enjoy his favorite treat!

The best part was I found some fresh cherries just a day before I had planned for Royal Falooda at home! I was so excited because I detest the candied/ glazed cherries on my Falooda. But a fresh cherry is literally “the cherry on the icing” kind of thing for me!! Apart from these cherries there wasn’t anything that I needed to get from the stores. Since Falooda is made up of layers, it uses a different ingredients for different layers.

Rose Syrup – You can make your own syrup at home or use store bought. I use Rooh Afza for this as I always it at home. Adding this is very important for that fragrance and the gorgeous pink hue.

Vanilla Ice Cream – I made my own ice cream, at home 2 days ahead of making this Royal Falooda | Rose Falooda. Click here for the recipe of 3 ingredient vanilla ice cream. Or make Kulfi Falooda, tastes just as good! Use my Kesar Pista kulfi recipe for the same. You can use vegan ice creams too if you prefer plant free versions.

Sabja Seeds – Sweet basil seeds or Tukmaria seeds, are easily available in stores. They are easily confused with chia seeds based on appearance but they are different.

Falooda Sev – The vermicelli (sev) is store bought here as I had some at home. You can make it from scratch with corn flour and arrowroot flour. Alternatively, wheat flour can be used to make them too. I have never made it at home so I am not sure about the texture. I like the store bought ones and used them.

Milk – Use chilled milk. Milk at room temperature will definitely not taste good. You an use vegan milk for a plant-free version.

Nuts – You can add sliced pistachios, almonds or some cashews too. We just like pistachios, so I didn’t add any other nut.

Jelly – Jelly has to be my favorite add-in! You can use any flavor you prefer. I have used raspberry jelly/ Jell-O premix and it tastes so good! Strawberry, rose or mixed fruit flavored jelly/ Jell-O will work well for Royal Falooda.

Let’s see How to make Royal Falooda | Rose Falooda at home! I have tried to take stepwise pictures as always but I couldn’t for the assembling bit because, well you know! You need to be real fast when layering because the elements can quickly blend into each other, not the best thing if there is a shoot already planned and is underway. So that’s that!

Preparation –

Take 1/2 cup of chilled milk in a bowl, add 3 tbsp. of rose syrup. Mix well. Refrigerate it until needed.

Prepare the jelly as per the instructions on the pouch. It usually sets in about 30 minutes. Once it has set, cut into cubes before adding in the Falooda.

Soak the Sabja seeds in 3-4 tablespoons of water. It take about 20 minutes for it to hydrate. Set it aside while that happens.

Ice cream was homemade. So that was made the day before.

Cook the vermicelli as per the instruction on the pouch or use homemade. I used rice vermicelli. I cooked them for 5-6 minutes in 1.5 cups of boiling water. Drained them and washed them with chilled water to stop them from cooking any further.

Keep the ready vermicelli aside.

Assemble –

In a dessert/ tall glass, add 2 tsp. of soaked Sabja seeds. Top it with 1 tbsp. of rose syrup.

Next, add 3 tbsp. of the cooked vermicelli (Falooda sev)

Add cubed jelly/ Jell-O. Add 1/2 tsp of soaked Sabja seeds again.

Repeat the above mentioned layers once again.

Add 1/4 cup of chilled rose milk. Add some jelly/ Jello-O cubes and some more soaked Sabja seeds. Pour 1/2 tsp of rose syrup.

Top it all with a scoop of ice cream. Garnish with cherries, nuts, etc. as per your preference. Make another portion following the same steps.

Serve immedietely.

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How to make Royal Falooda | Rose Falooda

Royal Falooda is a delicious dessert drink from South Asia, popular as a street food. It is made with flavored milk, sweet basil seeds, rose syrup, cubes of jelly/ jell-o, some nuts and vermicelli. It gets a final flourish of a large scoop of ice cream on the top, thus making it a beautiful mélange of textures and flavors!   

Course Dessert, Drinks

Cuisine Asian, Indian

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 2 persons

Author Shreya Ashish Tiwari

Ingredients

• 1/2 cup chilled milk you can use vegan milk
• 6 tbsp rose syrup
• 1 packet raspberry/ strawberry jelly/ Jell-O
• 2 tsp sweet basil/ sabja seeds
• 1/2 cup rice vermicelli, uncooked
• 2-3 scoops vanilla ice cream you can use vegan ice cream
• chopped nuts as per your preference suggested serving
• cherries, optional fresh or glazed

Instructions

Preparation -

1. Take 1/2 cup of chilled milk in a bowl, add 3 tbsp. of rose syrup. Mix well. Refrigerate it until needed.

2. Prepare the jelly as per the instructions on the pouch. It usually sets in about 30 minutes. Once it has set, cut into cubes before adding in the Falooda.

3. Soak the Sabja seeds in 3-4 tablespoons of water. It take about 20 minutes for it to hydrate. Set it aside while that happens.

4. Ice cream was homemade. So that was made the day before.

5. Cook the vermicelli as per the instruction on the pouch or use homemade. I used rice vermicelli. I cooked them for 5-6 minutes in 1.5 cups of boiling water. Drained them and washed them with chilled water to stop them from cooking any further.

6. Keep the ready vermicelli aside.

Assemble -

1. In a dessert/ tall glass, add 2 tsp. of soaked Sabja seeds. Top it with 1 tbsp. of rose syrup.

2. Next, add 3 tbsp. of the cooked vermicelli (Falooda sev).

3. Add cubed jelly/ Jell-O. Add 1/2 tsp of soaked Sabja seeds again.

4. Repeat the above mentioned layers once again.

5. Add 1/4 cup of chilled rose milk. Add some jelly/ Jello-O cubes and some more soaked Sabja seeds. Pour 1/2 tsp of rose syrup.

6. Top it all with a scoop of ice cream. Garnish with cherries, nuts, etc. as per your preference. Make another portion following the same steps 

7. Serve immedietely.

Love,
Shreya

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