Restaurant-Style Classic Rose FaloodaA royal, indulgent dessert drink layered with chilled milk, rose syrup, falooda sev, sabja seeds, jelly, and topped with ice cream and nuts. Perfect for summer!
Ingredients
• 1 cup (50g) falooda sev
• 2 cups (480ml) full-fat or low-fat milk
• 2 teaspoons sabja seeds (basil seeds/tukmaria)
• 2 tablespoons sugar
• ¼ cup (60ml) Rooh Afza or rose syrup
• 2 scoops vanilla ice cream
• 6–8 cashews (chopped)
• 10–12 pistachios (chopped)
• 1 packet strawberry jelly
Step 1: Prepare the Strawberry Jelly
1. In a bowl, add 1 packet of strawberry jelly powder.
2. Pour in 1 cup (240ml) of boiling hot water and stir well until the jelly granules are completely dissolved.
3. Add 1 cup (240ml) of cold water and mix again.
4. Refrigerate the jelly for at least 3 hours, or until fully set.
Step 2: Prepare the Royal Falooda
1. Soak the sabja seeds in 1 cup of water for about 30 minutes. They will swell up and double in size.
2. In a pan, boil the milk until it comes to a rolling boil 3–4 times.
3. Add sugar and stir until fully dissolved. Boil for another 3–4 minutes. Let the milk cool completely, then refrigerate until chilled.
4. In a separate pot, bring 2 cups of water to a boil.
5. Add the falooda sev and cook for 4–5 minutes, or until soft, stirring occasionally.
6. Drain the sev using a sieve, then rinse it under cold water to stop the cooking process.
To Assemble the Falooda
1. In a tall glass, add 1–2 tablespoons of rose syrup (Rooh Afza).
2. Add a spoonful of soaked sabja seeds.
3. Add a layer of cooked falooda sev.
4. Add a few cubes of set strawberry jelly.
5. Pour in the chilled sweetened milk.
6. Top with a scoop of vanilla ice cream.
7. Garnish with chopped cashews and pistachios.
Tip: You can find a step-by-step video of this recipe on all my social media pages—feel free to check it out and enjoy making this delicious
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