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 🙂