Rose Falooda with homemade Rose Syrup
Indulge in the rich creamy goodness of Rose Falooda made with homemade Rose Syrup!! This sweet and satisfying dessert drink will surely satisfy any Falooda lover and is surprisingly easy to make at home.
Servings: 2
Ingredients
- 2 to 4 tbsp rose syrup store-bought or homemade
- 1 tbsp sweet basil seeds
- 50 to 100 ml water
- cooked vermicelli or rice noodles as needed
- 500 ml fresh full-fat milk
- 2 cardamoms
- 1 tsp vanilla extract
- 2 scoops vanilla ice cream
- crushed pistachios/ almonds and raisins as needed
Instructions
Prepare the Rose Syrup
- You can use either homemade or store-bought rose syrup. You will find more details on how to make rose syrup at home in the ingredient section.
Prepare the Jelly or Jello
- Optional but highly recommended. Strawberry, raspberry, or rose-flavored jelly all work well with this recipe. I used rose syrup jelly. Follow the instructions on your gelatine or agar agar packet and make the jelly. Then cut it up into cubes. You can use one or two types of jellies.
Prepare the Sweet Basil Seeds
- Put 1 tablespoon of sweet basil seeds into a bowl. Add water to submerge the seeds and leave to soak for 30 minutes or in the fridge overnight. If you do not have sweet basil seeds, substitute chia seeds.
- During this time, the seeds will soak up the water and become almost jelly-like in consistency. Using a fine strainer drain the extra water.
Prepare the vermicelli (noodles) if using
- If you use Falooda sev, prepare it according to package instructions. I used white rice noodles. In a pot of boiling, slightly salted water, blanch your noodle strands for 5 minutes. Strain, run under cold water, then leave in the fridge overnight. Cut before using them.
Prepare the Milk
- You can make Falooda either with fresh cold milk or chilled milk after boiling it. If you use fresh cold mik, stir in vanilla beofre using.
- I prefer boiling milk with cardamom pods as it adds a nice aromatic flavor. Place the milk and cardamom in a small pan and bring to a boil, keeping a close eye on it, as it will suddenly rise. Lower the heat and gently simmer for about 5 minutes. Stir regularly to avoid scorching.
- Pour the milk into a jug and chill in the fridge for at least 4 hours up to overnight. Remove the cardamom before using it. Stir in vanilla before using.
- You can also mix the milk and rose syrup to make rose milk, instead of using them separately.
Prepare the Ice cream
- Though vanilla ice cream is the preferred choice of ice cream, other ice cream varieties like mango and butterscotch also work well.
Prepare the nuts and dry fruits
- I have added almonds, pistachios, and raisins. You can also add glazed cherries, tutti frutti, and cashews. Chop the nuts that you will be adding.
Assemble
- In 2 tall serving glasses each, add the rose syrup first. You can add about 1 to 2 tablespoons of rose syrup depending on the sweetness preferred as well as the size of the glass.
- Now add some jelly cubes and 1 or 2 tablespoons of the cooked noodles if you are using them. Then add 2 tablespoons of the soaked basil seeds. Gently, pour the milk into the glass, not quite to the top.
- Finally, top it with a scoop of vanilla ice cream and then scatter nuts and dried fruits.
Serve and Enjoy!!
- Serve immediately. Falooda is best served immediately with long spoons and large straws. Give the drink a good stir before you sip.
Notes
- Total time does not include chilling and soaking times.
- Prepare the rose syrup a week ahead and keep it in the refrigerator.
- Prepare the jelly, noodles, and basil seeds a day early and keep them in the refrigerator.
- If you use boiled milk, boil it and chill it in the refrigerator.