Falooda ice cream is a popular Indian drink and generally referred as falooda. It can be made in various flavors like royal falooda, mango falooda, and pistachio falooda. However most popular is the royal falooda made with rose syrup.
It is a usually served as a dessert and is perfect to make for get togethers or when you want to celebrate with your family. It is such an irresistible drink that you don't really need a reason to make one for yourself.
Ingredients
Royal falooda is made with milk, rose syrup, soaked basil seeds, cooked vermicelli noodles, kulfi (or ice cream), chopped pistachios, and jelly. I like to make it with kulfi but vanilla ice cream, strawberry ice cream, butterscotch ice cream, or pistachio ice cream go well with the drink.
I also like to use the Bakol Jel dessert to make the jelly as it is vegan and has no artificial flavors or colors.
Instructions
There is some prep work involved before you can make the falooda drink. Prepare the jelly as per the instructions on the package and chill it for 4-6 hours. If you are in a hurry, or want to make this as a last minute drink then you can skip the jelly, falooda will still be delicious :).
Soak the basil seeds (called takmaria) in water for about 10-15 minutes. Cook the vermicelli noodles in boiling water for about 10-15 minutes or until well done. Once cooked, discard the water using a strainer and run the noodles under cold water to cool them down quickly.
In a tall serving glass, add about some cubes of jelly, few spoons of soaked basil seeds with water, vermicelli noodles, and rose syrup. Now pour in some chilled milk and top it with a scoop of kulfi. Finally garnish it with some chopped pistachios.
Serving suggestions
Serve it with a straw as well as a tall dessert spoon so you can enjoy eating the kulfi as well as sipping it.
Variations
Mango falooda: Instead of rose syrup add sweetened mango pulp and top it with mango kulfi or mango ice cream to make mango falooda.
Storing suggestions
You can mix the rose syrup, basil seeds, and vermicelli with milk and store it in the fridge for 3-4 days. When you are ready to serve, add the cubed jelly, top it with ice cream and nuts. This way you can plan ahead for an event.
If you enjoyed this recipe, you may also like
- Kesar pista kulfi
- Anjeer kulfi (dried fig kulfi)
- Coffee ice cream
- Strawberry ice cream
- Strawberry float
- Ice cream maker recipes
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📖 Recipe
Falooda Ice Cream (Indian drink)
Ingredients
- 1 cup Milk
- 1 scoop Kulfi (or ice cream - vanilla, strawberry, pistachio, butterscotch flavors go well)
- 4 tablespoon Rose syrup
- 1 tablespoon Pistachio (optional, unsalted, chopped)
For Vermicelli
- 2 tablespoon Vermicelli
- 1 cup Water (for boiling)
For Jelly
- 1 packet Jelly (Bakol brand for vegan, or use tutti frutti instead of jelly)
- 2 cup Water
For Basil seeds
- 2 teaspoon Basil seeds
- ½ cup Water
Instructions
Prepare Jelly
- Follow instructions on the pack to make jelly.1 packet Jelly, 2 cup Water
- Refrigerate it as per instructions.
Soak basil seeds
- Soak basil seeds in water for about an hour until they puff up.2 teaspoon Basil seeds, ½ cup Water
Cook vermicelli
- Boil water and then add vermicelli.2 tablespoon Vermicelli, 1 cup Water
- Cook on medium heat for about 10 minutes or until vermicelli is well cooked.
- Discard the water and keep vermicelli aside.
Assemble Falooda
- In a tall glass, add about 4 tablespoon of cubed jelly.
- Add about 2-3 tablespoon of soaked basil seeds with water.
- Add rose syrup.4 tablespoon Rose syrup
- Add milk.1 cup Milk
- Add 2-3 tablespoons of cooked vermicelli.
- Add a scoop of kulfi.1 scoop Kulfi
- Optionally, garnish with chopped nuts.1 tablespoon Pistachio
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