Rose Falooda Recipe | Faluda Recipe | Recipe to make rose falooda at home | Homemade rose falooda recipe with step by step instructions 

The rose falooda recipe | Faluda Recipe is a rich, creamy & crunchy traditional Indian dessert that is served in layers. In addition to that It is a perfect summer drink that is so refreshing and cooling.

The main ingredients to make rose falooda are Rooh afza syrup/Rose sharbat, milk, vermicelli /Falooda sev, sabza/takmaria seeds/sweet basil seeds, jelly pieces, vanilla ice cream and garnished with dry fruits and tutti frutti.

Have you checked my trending Mango falooda recipe? Do try this and also check out my 21 best mango recipes collection on the blog.

Rose Falooda Recipe | Faluda Recipe ingredients

This falooda can be made from scratch by assembling various ingredients or you can use ready to make falooda pack that is easily available in different flavours.

So here i have used ready pack of Rose falooda which was way more convenient to make.

It’s just mix with milk, cook for a while and serve chilled with accompaniments.

Recipe Card 🔽

Print Recipe

Rose Falooda Recipe | Faluda Recipe

The rose falooda recipe | Faluda Recipe is a rich, creamy & crunchy traditional Indian dessert that is served in layers. In addition to that It is a perfect summer drink that is so refreshing and cooling.

Prep Time5 minutes mins

Cook Time15 minutes mins

Soaking sabza seeds30 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: Falooda, how to make rose faluda, Indian summer dessert falooda, recipe to make rose falooda

Servings: 3 Tall glasses

Author: Lata Lala

Ingredients

• 1 pack of readymade Rose falooda mix of 200 grams
• 1 liter milk
• 1 glass water
• 3 tbsp Sabza seeds/takmaria/sweet basil seeds
• As required Rose sharbat/Rooh afza
• 3 Vanilla ice cream scoops
• As required Mango jelly
• 3 tbsp Tutti fruity
• 3 tbsp chopped nuts of your choice

Instructions

• Cut open the ready mix packet of rose falooda on a plate. It includes sabza/takmaria/sweet basil seeds, rose flavoured Sugar, Vermicelli (Wheat Semolina) and edible maize starch.
• The amount of sabza seeds provided in the packet were way too less, so I soaked more of it separate and then added to falooda.
• So, soak sabza seeds in enough water for around 30 minutes.
• Meanwhile, take 1 litre of milk in a heavy bottom vessel, add 1 glass water (around 200 ml) and bring it to boil.
• Next add contents of ready to mix Falooda pack into the milk. Stir continuously so that it doesn't stick to bottom.
• Cook it for about 12 to 15 minutes stirring at the regular intervals until the mixture becomes creamy.
• Tranfer in a bowl and keep aside to cool.

To make mango jelly

• Prepare jelly as per the instructions given on the packet. Chill this in the fridge. Cut in to pieces and use accordingly.

My preferred way to make layers of faluda

• First pour Rooh afza syrup/Rose sharbat on the wall of the glass. Swirl it to make pattern.
• Rest this glass in the freezer for 10 minutes so that it sticks well and makes nice pattern on the glass.
• After that, remove the glass and at the bottom first add soaked sabja seeds, followed by a layer of cooked milk mixture that contains the all other ingredients.
• Next top it again with soaked sabza, cooked milk mixture and some mango jelly pieces. .
• Top it with chopped dry fruits of your choice
• Finish it with scoop of vanilla ice cream and garnish it with tutti frutti or dry fruits.

Notes

1. Soak the sabza seeds well in advance so they fluff up nicely.

2. You may add flavour of jelly according to your preference. Here i have added mango flavour but you can go ahead with raspberry or strawberry flavour also.

3. You can vary the amount of ingredients as per your taste and layer it the way you like it.

Step by step instructions and pictorial presentation to make Rose Falooda Recipe | Faluda Recipe

Cut open the ready mix packet of rose falooda on a plate. It includes sabza/takmaria/sweet basil seeds, rose flavoured Sugar, Vermicelli (Wheat Semolina) and edible maize starch.

The amount of sabza seeds provided in the packet were way too less, so I soaked more of it separate and then added to falooda.

So, soaked sabza seeds in enough water for around 30 minutes.

Meanwhile, take 1 litre of milk in a heavy bottom vessel, add 1 glass water (around 200 ml) and bring it to boil.

Next add contents of ready to mix Falooda pack into the milk. Stir continuously so that it doesn’t stick to bottom.

Cook it for about 12 to 15 minutes stirring at the regular intervals until the mixture becomes creamy.

Tranfer in a bowl and keep aside to cool.

To make mango jelly

Prepare jelly as per the instructions given on the packet. Chill this in the fridge. Cut in to pieces and use accordingly.

To make layers of faluda

My preferred way of layering falooda is :

First pour Rooh afza syrup/Rose sharbat on the wall of the glass. Swirl it to make pattern. Rest this glass in the freezer for 10 minutes so that it sticks well and makes nice pattern on the glass.

After that, remove the glass and at the bottom first add soaked sabja seeds, followed by a layer of cooked milk mixture that contains the all other ingredients.

Next top it again with soaked sabza, cooked milk mixture and some mango jelly pieces. Top it with chopped dry fruits of your choice.

Finish it with scoop of vanilla ice cream and garnish it with tutti frutti or dry fruits.

Special Notes

1. Soak the sabza seeds well in advance so they fluff up nicely.

2. You may add flavour of jelly according to your preference. Here i have added mango flavour but you can go ahead with raspberry or strawberry flavour also.

3. You can vary the amount of ingredients as per your taste and layer it the way you like it.