What’s falooda? It’s a dessert drink made from the combination of rose water, coconut milk, and jaggery. The drink is usually served in a glass filled with crushed ice. It’s a sweet, refreshing drink, particularly popular in India, Pakistan, and Bangladesh.

Falooda, or faloodah, is a popular drink made of milk, rose water, pista (poppy seeds), saffron and rose water. It is a popular street food in some countries in the region.

Does falooda (a delicious dessert consisting of rice and milk) represent the pinnacle of Indian food? Is falooda worth the hype that it has picked up over the past several years? Is it even healthy to consume? There are a lot of questions that you might ask yourself after reading this post, so make sure you keep on reading.

Falooda is a famous Indian dessert/cold beverage that may be topped with ice cream or kulfi. Falooda is also popular in Indonesia, Pakistan, and the Middle East, although it is prepared differently in each area and according to personal preference. Falooda is traditionally served in layers with basil seeds, jellies, fresh fruits, colorful vermicelli, rabadi (reduced milk), rose-colored and flavored milk, ice cream or kulfi, and cashews, almonds, and pistachios for garnishing. Falooda is both a dessert and a beverage. Falooda should be served with a spoon. In the summer, falooda is a refreshing treat. It’s ice, chilly, and filling all at the same time.

To make rose-colored and flavoured milk for any basic falooda, you’ll need rooh afza or rose syrup. Falooda sev comes in a variety of colors, as well as sabja seeds and ice cream. Sabja, sweet basil seeds, chia, and tukmaria seeds are all names for basil seeds. Basil seeds are also beneficial to your health since they serve as a cooling agent in the heat. Fresh fruits such as mango, apple, kiwi, peach, strawberries, or any other fruit you want, premade jellies of any color and flavor, rabadi (reduced milk), and almonds are required to make it more exotic. All you need to do is purchase all of these items ahead of time and make rabadi (less milk) if desired. Serve falooda to amaze your visitors and family members. I made falooda according to my preferences and the materials I had on hand.

Time to prepare: 10 minutes

Time to cook: 1 hour

Indian/Pakistani/Middle Eastern cuisine

2 to 3 people


    • 1 cup boiling falooda sev
    • 2 cups of milk
    • 1 tbsp. sabja seeds
    • 2 scoops vanilla ice cream
    • 5 tbsp Rooh afza
    • 10 oz. jelly (any color)


    • 500 mL (2 cups) milk
    • 4 tbsp sugar (or as per taste)
    • 2 pinches green cardamom powder


  • 10 pistachios
  • 10 cashew nuts
  • ten blanched almonds


    • Almonds should be soaked in boiling water for a few minutes. After peeling the skin, cut or slice the vegetables. Make sure you’re prepared.
    • On a low heat, roast the pistachios and cashews for a few minutes. Set aside after chopping.
    • I sometimes make a coarse powder out of the pistachios and cashews and use it as a garnish for the falooda.


    • To begin, heat the milk over a medium flame. Add the cardamom powder and sugar, and simmer on a low heat until the liquid has reduced to 1/3 or half of its original volume and the rawness of the milk has vanished, stirring occasionally. It will begin to taste like dessert.
    • It will take between 30 and 40 minutes to complete. You may also make the rabdi ahead of time and store it in the refrigerator.
    • Sabja seeds should be soaked in water for 1 hour or until they swell. Drain and set aside the water. To achieve that dark pink color, I sometimes soak sabja seeds in rooh afza.
    • Falooda sev should be cooked according to the package directions. When it’s done, give it a quick rinse in cold water and let it sit there for a few minutes to maintain its color. Drain the water and set them aside. Allow them to cool fully before using.
    • In a glass, combine 1 cup milk and 1 tablespoon rooh afza. Rose milk is ready after a thorough mixing. You may adjust the amount of rooh afza according to your preferences.

falooda preparation

  • 1 tbsp sabja seeds, 1 tbsp sabja seeds, 1 tbsp sabja seeds, 1 tbsp sabja seeds, 1 tbsp sabja Then, as the second layer, add 2 tbsp of jelly. To make the noodles sweeter, add falooda sev and 2 tbsp rabadi.
  • Add a few sliced strawberries, 2 tbsp rabdi, 1 tbsp jelly, a few falooda sev, and rose milk as needed. Do not overfill the container.
  • Garnish with chopped pistachios and cashews, as well as sliced almonds, and your favorite ice cream. Drizzle 1 tsp rooh afza on top as a garnish for color and texture.
  • You may layer the falooda according to your preferences. Sometimes I start stacking with noodles first, then jelly, then fruits like mango and peach, and finally the rest of the components.
  • I always make falooda according to my preferences and the ingredients I have on hand.
  • Because the ice cream will melt, serve the falooda right away.


  • To save time, skip the rabdi and instead use rose milk.
  • Rose milk is traditionally made using rose syrup, but you may substitute rooh afza.
  • All of the layers will be blended as soon as the rose milk is poured. It’s fine since it’ll offer you the finest flavor.


The phrase Falooda translates as “vomit flower”, it is known to be a special Indian sweet fruit concoction which is made by mixing together milk, rose syrup, rose essence, cardamom, pistachios and almonds. The mixture is then heated and sugar is added.. Read more about falooda ingredients and let us know what you think.

Frequently Asked Questions

What does falooda taste like?

Falooda is a traditional Indian dessert that has a combination of milk, vermicelli noodles, rose water, and sugar syrup.

Is falooda good for health?

Falooda is a traditional Persian dessert that is made of vermicelli noodles, milk, sugar, and rosewater. It can be consumed for breakfast or as a snack.

How do you describe falooda?

Falooda is a traditional Indian dessert made with milk, vermicelli noodles, and flavoured with rose-water.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.