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Falooda served in a tall glass with rose syrup, basil seeds, vermicelli, milk, and a scoop of vanilla ice cream topped with nuts
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Falooda ((Layered Indian Summer Drink)

A sweet, extravagant dessert drink layered with silky noodles, rose syrup, basil seeds, and kulfi. A perfect treat for warm days.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian
Keyword: Falooda
Servings: 4 People
Calories: 96kcal

Ingredients

  • 25 g white falooda noodles
  • 1½ teaspoons basil seeds tukmaria
  • 60 ml condensed milk
  • 190 ml evaporated milk
  • 35 ml rose syrup
  • 4 small kulfi any flavor
  • 20 g pistachio nuts lightly crushed

✅ Tip:

  • If you can’t find basil seeds chia seeds make a great substitute.
US Customary - Metric

Instructions

Method

    Cook the Noodles:

    • Break the falooda noodles into a few pieces.
    • Cook according to the package instructions (usually boiling for 2–3 minutes).
    • Drain, rinse with cold water, and set aside.

    Soak the Noodles:

    • Place the cooked noodles in a bowl of cold water for 10 minutes to stop them sticking.
    • Drain well.

    Prepare the Basil Seeds:

    • Put the basil seeds in a small bowl.
    • Add 2 tablespoons water.
    • Leave for 15 minutes to soak and swell.
    • Drain off any excess liquid.

    Mix the Milk:

    • In a jug, stir together the condensed milk and evaporated milk until smooth.

    Assemble the Glasses:

    • Take four tall glasses.
    • Place about 1 heaped teaspoonful of noodles in each glass.
    • Add a spoonful of the soaked basil seeds.
    • Drizzle 1–2 teaspoons rose syrup into each glass.
    • Pour over 60 ml of the milk mixture.

    Add the Kulfi:

    • Remove the kulfis from their moulds.
    • Cut into bite-sized pieces.
    • Add to the glasses.

    Finish and Serve:

    • Top each glass with extra noodles and basil seeds if you like.
    • Sprinkle with crushed pistachios.
    • Serve immediately with a long spoon and straw.

    Notes

    Ingredient swaps:
    • Replace rose syrup with strawberry or mango syrup for a fruity twist.
    • Use almond milk or coconut milk for a dairy-free version.
    • Swap ice cream with kulfi for a richer, more traditional taste.
    Technique tips:
    • Soak basil seeds in water for at least 10 minutes — they expand and add a cooling texture.
    • Cook vermicelli until just soft; overcooked noodles can turn mushy in the drink.
    • Chill the serving glasses before layering to keep the falooda extra cold.
    Make-ahead and storage:
    • Rose milk-soaked basil seeds, and cooked vermicelli can be prepped up to 1 day in advance.
    • Assemble the layers just before serving for best texture.
    • Not suitable for freezing as the layers lose their structure.
    Serving ideas:
    • Top with chopped nuts, cherries, or fresh fruits for extra flavor.
    • Serve in tall glasses with long spoons for a classic look.
    • Add jelly cubes for a fun, colorful layer.
    Twist ideas:
    • Royal Falooda: Add saffron and rabri (thickened milk).
    • Chocolate Falooda: Replace rose syrup with chocolate syrup.
    • Fusion Falooda: Top with brownies or cookies for a modern dessert.
    • Nutty Falooda: Mix in crushed pistachios or almonds for crunch.

    Nutrition

    Calories: 96kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 205mg | Fiber: 1g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.3mg