Rose Falooda is a delicious, rich dessert made by assorting milk, jelly, sabja seeds, vermicelli topped up with ice cream. Rose Falooda is a summer treat for the family which makes occasions special.
Rose Falooda is my favorite.Falooda is a rich layered summer dessert made with milk,jelly,sabja seeds,vermicelli as main ingredients topped up with icecream.
I wanted to try Rose Falooda with homemade rose jelly,syrup and icecream so made the icecream and kept.But had other works that I couldn’t make jelly at that time by the time I made jelly homemade vanilla icecream was already wiped clean, so went ahead with store bought iceream.There can be several versions of falooda recipes,now here is mine.The present form of Falooda was developed by the Mughal empire
Making falooda at home is very easy when you have gathered all the ingredients, I loved assembling the ingredients.Mittu just loved it so much and asked if I can make it often.
Recipe Index
You can make the jelly and syrup the previous day,others all its easy you can make it and assemble and serve.
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📖 Recipe Card
Rose Falooda
Ingredients
- 1/2 cup rose jelly
- 2 teaspoon rose syrup
- a handful fine vermicelli
- 2 cups milk
- ice cream any flavour any of your choice - I used Vanilla
- 1 tablespoon sabja seeds
- water as needed
Instructions
- Take a handful of fine vermicelli, boil water and add to it. Water should be little more than the immersing level.
- Cook until soft. Rinse it well, drain and set aside.
- Soak sabja seeds in water, strain and set aside.
- Chop jellies roughly, set aside.
- Boil milk, let it simmer for 15mins or until slightly thick, switch off and set aside to cool.
- Take milk in a bowl, add rose syrup. My rose syrup had sugar in it so I didn’t add sugar. If you are adding rose essence then add sugar. Mix well, transfer to a jug.
- Chill rose milk, chill the serving glass at least 30mins before assembling. Get ready with your ingredients.
- First add a layer of jelly at the bottom.
- Then add rose syrup.
- Then add a layer of cooked vermicelli.
- Then add a layer of sabja.
- Now add chilled rose milk. This will come to 3/4th of the glass.
- Now scoop vanilla ice cream and add it.
- Garnish with rose jelly.
- Serve Rose Falooda chilled.
Notes
- I have given the measurement just for reference, plus or minus as per your needs. If you like semiya / vermicelli more add it more and likewise.
- You can garnish with chopped nuts too.
- I used homemade rose syrup which had sugar so 1/4 cup sugar was enough for me. But if you are using rose essence then you may need to add 1/2 cup sugar.
- You can use any flavour following this method. You can even add fruit purees.
- You can eat the jelly as such or add it to puddings / desserts and serve.
Rose Falooda Recipe Step by Step
- Take a handful of fine vermicelli,Boil water and add to it.Water should be little more than the immersing level.
- Cook until soft.Rinse it well,drain and set aside.
- Soak sabja seedsin water,strain and set aside.Chop jellies roughly,Set aside.Boil milk,let it simmer for 15mins or until slightly thick,Switch off and set aside to cool.
- Take milk in a bowl,add rose syrup.My rose syrup had sugar in it so I didn’t add sugar.If you are adding rose essence then add sugar.Mix well,transfer to a jug.
- Chill rosemilk,Chill the serving glass atleast 30mins before assembling.Get ready with your ingredients.
- First add a layer of jelly at the bottom.Then add rose syrup.
- Then add a layer of cooked vermicelli.Then add a layer of sabja.
- Now add chilled rose milk.This will come to 3/4th of the glass.
- Now scoop vanilla icecream and add it.Garnish with rose jelly.
Serve chilled.
You can eat it as such or use it in any desserts ,puddings or cakes.I loved it to have with chilled milk and ofcourse falooda too.
Expert Tips
- I have given the measurement just for reference,plus or minus as per your needs.If you like semiya more add it more and likewise.
- You can garnish with chopped nuts too.
- I used homemade rose syrup which had sugar so 1/4 cup sugar was enough for me.But if you are using rose essence then you may need to add 1/2 cup sugar.
- You can use any flavour following this method.You can even add fruit purees.
- You can eat the jelly as such or add it to puddings / desserts and serve.
Kavitha
Thank you so much Sharmi. I am a great admirer of your receipes. Recently I made athirasam (very first time) by following your receipe it came out very well. I jumped with joy as you written. In this falooda why can’t you replace semiya with falooda sev .It will be enhancing little more.
Sharmilee J
The one I’ve used here is falooda sev only…we get such fine varieties only here
Ramya
Where u will get falooda Sev?can you specify any brand name for falooda Sev n agar agar?
Sharmilee J
Try in supermarkets near you…I got mine in nilgiris
Jeannie
Hello, I live in North America and find Indian Cuisine to be so delish! Thank you for this Falooda recipe. I’m a caucasian woman and don’t have any idea where I can buy some of the ingredients. Is it something that can be ordered or do you think there are places here?
Thank You so much!
Sharmilee J
check out any indian store for the ingredients..am sure you will find it