Falooda

Falooda ice cream is a refreshing summer dessert drink made with layers of milk, rose syrup, sweet basil seeds, vermicelli, nuts, raisins, and ice cream. This popular Indian treat is easy to prepare.

Ingredients
For soaking sweet basil seeds:

• ½ tablespoon sabja seeds (sweet basil or tukmaria seeds) – can substitute with chia seeds
• 1 to 1.25 cups water (or adjust as needed)

For cooking falooda sev:

• 5 tablespoons falooda sev (about ⅓ cup) or rice/wheat vermicelli
• 1.5 to 2 cups water

For assembling falooda (4 servings):

• 6 tablespoons rose syrup (adjust to taste)
• 6 tablespoons soaked sabja seeds
• 12 tablespoons cooked falooda sev (about ¾ cup)
• 4 cups chilled milk (or almond milk for a vegan option)
• 4 scoops vanilla ice cream
• 10 to 12 unsalted pistachios, sliced or slivered
• 10 to 12 almonds, chopped
• 10 to 12 cashews, chopped
• 10 to 12 raisins or 4 to 8 glazed cherries

Instructions

Preparation

1. Soak the sabja seeds in water for 20 to 30 minutes until they swell. Drain any excess water using a strainer and set the seeds aside.
2. Prepare the falooda sev according to the package instructions. Some require soaking in warm water, while others need to be cooked.
3. Boil water over medium-high heat and add the falooda sev or your choice of vermicelli. If the sev is long, cut it into shorter pieces before cooking.
4. Cook until softened, as per the package instructions. Once done, strain and rinse the sev under fresh water. Set it aside to cool at room temperature.
5. Chop the nuts and set them aside.

Making Falooda Ice Cream

1. In 4 tall glasses, add 1.5 to 2 tablespoons of rose syrup to each. Adjust the quantity depending on sweetness and glass size.
2. Add 2 tablespoons of the soaked sabja seeds.
3. Layer with 2 to 3 tablespoons of the falooda sev.
4. Slowly pour about 1 cup of chilled milk into each glass.
5. Top each glass with a scoop of vanilla ice cream.
6. Garnish with raisins, pistachios, almonds, or cashews. For a colorful touch, you can add glazed cherries or tutti-frutti.
7. Serve immediately. While enjoying, stir the rose syrup from the bottom with the milk and enjoy the mixture of vermicelli, sabja seeds, and nuts.

Notes

• This recipe can easily be doubled or tripled.
• Rose syrup is sweet enough, so no additional sweetener is required. Adjust the amount of syrup to suit your taste or glass size.
• Jelly is optional and can be omitted.
• Feel free to use any dry fruits or nuts you prefer.
• For a vegan version, use almond milk and vegan ice cream. You can also add agar agar jelly or vegan jello.
• Leftover soaked sabja seeds and sev can be stored in the fridge for a couple of days. You can also use the soaked seeds in lemon drinks, rose-based beverages, or chilled milk.