Rose Falooda Recipe – How to make Rose Falooda

Rose falooda a cooling summer dessert which is rich and delicious. It’s made with milk rose syrup chia seeds and falooda vermicelli and topped with a variety of toppings.

Rose syrup or Rooh afja had a special place in my growing up years. There were no fancy drinks or colas like these days. During summer vacations or after school, homemade lemonade, rooh afja sherbet, lassi and chaats, jaljeera were few drinks which kept us refreshed and energized. And after dinner, cold milk which was mostly rose milk or dry fruit shake was mandatory after a good play session in the evening.

When I got married, in summers my husband totally switched to goond katira and sabza seeds (basil seeds) in rose milk for breakfast. When he was feeling more indulgent his falooda rose milk drink recipe always was there to add more cheer.

How To Make Rose Falooda

This recipe of rose falooda has all these ingredients that have become a part of regular summer food in our home. I love falooda and kulfi combination, give me that for dessert I will easily pass off most exotic desserts over a simple bowl of kesar elaichi kulfi (saffron and cardamom) and falooda (soft vermicelli).

You can make interesting flavors and variation from this falooda recipe. Instead of using rose syrup you can use khus syrup to make Khus falooda which is also cooling in summers. If you substitute regular milk for soy milk or almond milk you can make Vegan version of rose falooda. For making that you need to use vegan icecream too.

Rose falooda with Ice cream looks so pretty has cooling sabza seeds and rose syrup and a combination of ice cream and falooda vermicelli to top it makes it even more delicious and filling. If you have a full serving of the dessert, it’s almost as filling as a good heavy meal. Only thing you don’t count here is calories in rose falooda 🙂

Print Recipe

How to Make Rose Falooda

Rose falooda a cooling summer dessert which is rich and delicious. It’s made with milk rose syrup chia seeds and falooda vermicelli and topped with a variety of toppings

Course

dessert

Cuisine

indian, indian cuisine

Servings

2 people

Ingredients

• 250 ml milk
• 2 ice cream scoops
• 6 tbsp rose syrup
• 50 g rice vermicelli
• 30 g chia seeds sabza seeds
• 1 tsp of almonds and pistachio crushed/choped

Course dessert Cuisine indian, indian cuisine Servings 2 people Ingredients 250 ml milk 2 ice cream scoops 6 tbsp rose syrup 50 g rice vermicelli 30 g chia seeds sabza seeds 1 tsp of almonds and pistachio crushed/choped

Instructions

1. Soak chia seeds for 30-40 minutes.
2. Cook rice vermicelli in 2 cups of water for 2-3 minutes.
3. Drain the vermicelli and keep it in cold water.
4. Add 3 Tbsp of rose syrup to milk and stir it well. Keep it aside.
5. To Assemble it first add lots of ice to the glass.
6. Add 2-3 tbsp of soaked chia seeds.
7. For next layer add half the amount of cooked and chilled rice vermicelli
8. Drizzle some rose syrup over it.
9. Top it with chilled rose milk and stir gently.
10. Now serve it with a scoop of ice cream and chopped almonds and pistachio.