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Recipe

Falooda

35 min · Serves 4 · Pakistani

Why make it

A tall, chilled rose-milk dessert drink layered with vermicelli, basil seeds, jelly and ice cream. Serve it at iftar parties, summer gatherings or whenever a cold treat is wanted.

Serves 4

You’ll need

  • 1 l full-cream milk, well chilled
  • 6 tbsp rose syrup (Rooh Afza or similar), plus extra for th…
  • 2 tbsp sugar, or to taste
  • 2 tbsp sabja (basil seeds)
  • 200 ml cold water, for soaking the basil seeds
  • 50 g falooda sev (cornflour vermicelli)
  • 1 l water, for boiling the sev
  • 1 cup rose or mixed-fruit jelly, set and cut into small cub…

+ 4 more in the full recipe
1

Step 1 of 8

Stir the sabja into 200 ml cold water in a small bowl. Leave for 15 minutes until each seed has swelled and is surrounded by a clear jelly coat.
2

Step 2 of 8

Bring 1 litre of water to a rolling boil in a saucepan. Break the falooda sev into short lengths and add to the water.
3

Step 3 of 8

Cook the sev for 5 to 7 minutes, stirring now and then, until soft and translucent with no hard white core. Drain in a sieve and rinse under cold water.
4

Step 4 of 8

Toss the cooled sev with 1 tablespoon of the rose syrup so it does not clump. Keep it in the fridge until needed.
5

Step 5 of 8

Stir the sugar and the remaining rose syrup into the chilled milk until the sugar dissolves. Taste and adjust sweetness; the milk should be a pale pink.

The last 3 steps are in the full recipe.

Cook’s tip

Chill the milk and the glasses beforehand so the ice cream melts slowly and the drink stays cold.

Ready to cook?

Falooda

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 Get the full recipe