Rose Falooda
This refreshing dessert combines delicate vermicelli, sweet basil seeds, and fragrant rose syrup with cold milk. It's a delightful and visually appealing treat, perfect for cooling down on a warm day.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 192 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 cupmilk, chilled
- 0.5 cuprose syrup
- 0.5 cupvermicelli, thin
- 2 tbspbasil seed
- 2 tbspsugar
- 8 pcsice cube(optional)
for basil seeds
- 1 cupwater
garnish
- 2 tbsppistachio, chopped(optional)
Equipment
strainer · pitcher · tall glasses · saucepan · pot · spoon
The method
Step by step
- 1
Soak the basil seeds in water for at least 15 minutes, or until they swell and become gelatinous.
About 15 min
Cook’s note: Ensure seeds are fully hydrated for the best texture.
- 2
Bring a pot of water to a boil, then add the vermicelli.
- 3
Cook the vermicelli according to package instructions until tender, usually 3-5 minutes.
About 5 min
Cook’s note: Do not overcook; it should still have a slight bite.
- 4
Drain the cooked vermicelli and rinse it under cold water to prevent sticking.
About 1 min
- 5
In a small saucepan, combine the sugar with a splash of milk and heat gently until the sugar dissolves.
About 2 min
Cook’s note: Stir continuously to prevent burning.
- 6
Combine the sweetened milk with the remaining chilled milk in a large pitcher or bowl.
About 1 min
- 7
Chill the milk mixture, vermicelli, and soaked basil seeds in the refrigerator for at least 2 hours.
About 2 hr
Cook’s note: Thorough chilling is key for a refreshing falooda.
- 8
To assemble, take a tall serving glass and drizzle rose syrup along the inside walls.
Cook’s note: This creates an attractive striped effect.
- 9
Add a spoonful of soaked basil seeds to the bottom of the glass.
- 10
Next, add a layer of cooked vermicelli.
- 11
Pour in the chilled milk mixture, filling the glass about three-quarters full.
- 12
Add ice cubes if desired, then top with another drizzle of rose syrup.
- 13
Garnish with chopped pistachios before serving immediately.
Cook’s note: A long spoon or straw is helpful for enjoying all the layers.
Per serving
Nutrition
- Calories
- 191.9kcal
- Protein
- 10.7g
- Carbs
- 28g
- Fat
- 4.3g
- Fibre
- 0.8g
- Sugar
- 19.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Falooda is best enjoyed fresh; components can be stored separately.
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