Falooda (Faloodah), is a delicious, chilled dessert is perfect for the summer hence is popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza/takmaria) seeds, and pieces of multi-colored jelly often topped off with a scoop of ice cream. 


  1. Falooda sev : 1 packet
  2. Sugar for taste (for falooda sev)
  3. Jelly : 3 colors (Adjust)
  4. Sabja seeds : 4 T- Sp
  5. Rose syrup : 2 T-Sp(Adjust)
  6. Milk                : 2 Cup
  7. Mixed nuts : ½ cup
  8. Mixed fruits : 1 cup
  9. Ice-cream
  10. Strawberry syrup


  • Cook the falooda sev. (follow the instructions mentioned in the packet)
  • After the falooda is ready, add sugar (to your taste) and drain the water and keep it in a colander.
  • Make the jelly, follow the instructions mentioned in the packet. 4-5 hours will take to set the jelly, so plan it accordingly. Once set, cut it into small pieces.
  • Soak the sabja seeds 20-30 minutes, add enough water to cover the seeds, it will increase the size.
  • Cut the fruits into small pieces (I used apple and strawberry). You can use any kind of fruits.
  • Cut the nuts into small pieces (I used cashews and almonds). You can use any kind of nuts.
  • Mix milk with rose syrup and enough sugar.
  • Keep everything in the fridge, all ingredients we are using for falooda should be chilled.
  • In a tall glass, layer the prepared ingredients (Layering the falooda is personal taste) add the strawberry syrup, then rose milk, sabja seeds, falooda, jelly, fruits, nuts, again rose milk, fruits.
  • Finally add the ice-cream along with some nuts for decoration and finally garnished with strawberry syrup.


  • Jelly colors you can pick to your choice, I used green, orange and red.
  • Instead of falooda sev may use semia .
  • I used vanilla ice-cream, you can use flavor of your choice. While making the layer can make an ice-cream layer too.
  • Make sure everything is chilled, for the real falooda experience!
  • Strawberry syrup is optional, you can use rose syrup instead for garnishing and the bottom layer.
  • The ingredients in this recipe is good for 4 glasses (2.5 cup each)

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