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Falooda is a popular South Asian drink or dessert that consists of a rose syrup sweet milk with an array of add ins. From basil seeds to vermicelli noodles, jello, nuts, fruits and even topped with ice cream or kulfi. It's an indulgent drink, but one all ages enjoy.

Falooda has Persian roots and traditionally is cooked down with full cream milk, sugar, cardamom and sweet rose syrup. This version I'm sharing is a cross between a Falooda and Sharbat. Sharbat or Sherbert is made using a concentrated sugar syrup and turned into a drink in South Asian cuisine.

Although you can use full cream milk and cook it down for hours, I find that this version does just fine without cooking it down because the rich kulfi or ice cream added gives the indulgent cream flavor. Also the base of Falooda as I mentioned is Rooh AFza which is a simple sweet rose syrup. You can find my Dye Free Natural Rose Syrup - Rooh Afza recipe here!

So here's my quick and easy take on Falooda, the hardest part? Sharing!


Makes 4 (8oz cups) or 2 (24oz) mason jars

Serves 4 to 6

  • 4 cups Milk

  • 5 to 6 tbsp Rooh Afza Sryup (depending how sweet you like it, + more for garnish)

  • 3 tbsp Basil Seeds (Tukmiria)

  • 1/2 c. water

  • Red Jello (Strawberry)

  • Green Jello (Banana)

  • Thin Corn or Rice Vermicelli Noodles

  • 4 Strawberries (finely chopped)

  • 1/4 c. Crushed Pineapple (optional)

  • 2 tbsp Pistachios (chopped)

  • Pistachio Ice Cream or Kulfi

Falooda Noodles:

  • 2 cups Water

  • 1.5 tbsp Gelatin

  • Red & Green Food Coloring (optional)


  1. Bring 2 cups of water for your Falooda Noodles to a boil.

  2. Whisk in your gelatin until its dissolved.

  3. Remove from heat and pour into two small bowls or containers.

  4. Add 2 to 3 drops of Red food coloring in one and 2 to 3 drops Green food coloring in the other.

  5. Mix each of the bowls and set aside to cool for 30 mins, then place in fridge to completely set and harden.

  6. Meanwhile, in a pitcher, mix your milk and Rooh Afza syrup until you get a pink milk.

  7. Place in the fridge to stay cool.

  8. Next, place your Basil Seeds also known as Tukmiria in a bowl and add 1.2 c. water.

  9. Mix and allow it to bloom and expand, similar to chia seeds.

  10. Separately make your red and green jellos according to the package and let them set in the fridge.

  11. Boil your Corn Vermicelli Noodles, also known as long Falooda Noodles, found at your local South Asian Market or Thin Rice Noodles found in the International Asian Isle of grocery stores.

  12. Once boiled, strain and add to a bowl of cold water. (This ensures the noodles won't dry out or stick)

  13. Chop up your strawberries, pineapples and pistachios.

  14. By this time your gelatin for the Falooda Noodles has probably set.

  15. Grate the set gelatin using a grater and set aside in a bowl.

  16. Cut your set jello into small cubes.

  17. Have all your prepared items out and ready to assemble and serve!


  1. In two large 24 oz mason jars or 4 cups drizzle some Rooh Afza (sweet rose syrup) at the bottom and sides of your jars or cups.

  2. Add some of your bloomed Basil Seeds (tukmiria) at the bottom.

  3. Now add some of your grated gelatin falooda noodles and cubes of jello.

  4. Add some of your chopped strawberries, pineapples and pistachios.

  5. Now top with 2 scoops of your Pistachio Ice Cream or Kulfi in each jar if you're using 24 oz mason jars or 1 scoop each, if using 4 cups.

  6. Pour your sweet Rooh Afza rose milk you made over the kulfi or ice cream leaving some room at the top for garnishes.

  7. Now top with more basil seeds, your grated gelatin falooda noodles and jello.

  8. Drain your boiled and soaking corn or rice vermicelli noodles and add some on top.

  9. Drizzle some more Rooh Afza Syrup over the noodles.

  10. Now top with more strawberries, pineapples and pistachios.

  11. Optional: Garnish with rose petals and some freshly cracked cardamom.

  12. Let it sit for 5 minutes before serving so the ice cream or kulfi melts and infuses with the rose sweet milk.

  13. Serve with a straw and spoon and enjoy!


  • You can add or omit any items you don't like or can't find, but the Basil Seeds and grated gelatin noodles really make this a decadent Falooda.

  • If you prefer to cook the milk down, I would use half n half instead of milk, and cook it down on a low simmer with the rooh afza syrup until it reduces to half. (Cooking it down will cut the recipe in half and serve 2 to 4 so add your creamed milk accordingly.

  • Not sponsored, but Talenti Sicilian Pistachio Ice Cream is one of our favorites to add in the Falooda.

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