If you’re craving something cool, creamy, and irresistibly royal, this Royal Falooda recipe is your go-to summer treat!
Made with chilled milk, fragrant rose syrup, chewy falooda sev, and soft sabja seeds — every spoonful bursts with flavor. Top it with ice cream, nuts, and jelly, and you’ve got yourself a dessert fit for a king!
Whether it’s a hot afternoon or a festive occasion, Falooda is the perfect way to beat the heat — all made easily at home with a few simple ingredients.
Ingredients
For the Base:
- 2 cups chilled full cream milk
- 2 tbsp rose syrup (Rooh Afza or similar)
- 1–2 tbsp sugar (as per taste)
- Few drops rose essence (optional)
For the Layers:
- 2 tbsp sabja seeds (sweet basil seeds)
- 50 g falooda sev (vermicelli)
- 2–3 scoops vanilla or kulfi ice cream
- 1 tbsp chopped nuts (almonds, pistachios, cashews)
- 1 tbsp tutti frutti or jelly cubes (optional)
- 1 tbsp sweetened condensed milk (optional)
Instructions
Step 1: Soak the Sabja Seeds
Soak sabja seeds in half a cup of water for 15–20 minutes.
Once they swell and turn jelly-like, drain the water and set aside.
Step 2: Cook the Falooda Sev
Boil water in a pan, add the falooda sev, and cook for 3–4 minutes (or as per packet).
Drain, rinse in cold water, and chop into smaller strands.
Step 3: Prepare the Rose Milk
Mix chilled milk with rose syrup, sugar, and a few drops of rose essence.
Stir well until sugar dissolves. Keep it chilled.
Step 4: Layer the Royal Falooda
In a tall glass, add:
- 1–2 tsp rose syrup at the bottom
- A layer of soaked sabja seeds
- A spoonful of falooda sev
- Pour chilled rose milk slowly
- Add a generous scoop of ice cream on top
- Garnish with nuts, jelly, and tutti frutti
- Drizzle rose syrup or condensed milk
Serving Tip
- Serve immediately with a long spoon and straw.
- For an extra-cold touch, chill the serving glasses before layering.
Optional Variations
- Replace rose syrup with mango pulp or kesar syrup
- Add rabri, kulfi, or even a mini gulab jamun for festive richness
- Use almond milk for a vegan twist