This Pistachio Rose Falooda is perfect for special occasions and hot summer days. It’s a deliciously thick and creamy drink made with layers of rose jelly, basil seeds, vermicelli, rose syrup, pistachio milk and ice cream. I like to use pistachio cream to flavour the milk.
A dessert you can drink, what’s not to love?!
Also, both a straw and a long spoon are compulsory to enjoy the medley of flavours and textures.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Rose syrup – any South Asian rose syrup brand will work well. Choose one that has . Do not use rose essence or rose water.
Pistachio Cream – I specifically use the Pisti pistachio cream which gives the milk a delicate green colour and has a strong taste of pistachio. I do find that you have to warm the milk slightly to get the pistachio cream to dissolve.
Full fat milk – for the best tasting falooda, I recommend only using full fat milk. I once had falooda made with extra cream – it was heavenly! A little filling though … which didn’t bode well considering I was at a buffet!!!
Vermicelli – these thin noodles will need cooking, known as falooda sev. You can make your own vermicelli at home too.
Basil seeds – also known as sabja seeds. These need to be soaked in cold water for about 20-30 minutes. They are classic in falooda recipes.
Ice cream – my go-to is a plain vanilla ice cream. I find any other flavours will be too overwhelming for the drink. I use either shop-bought, or where possible, my homemade eggless vanilla ice cream made with fresh cream.
Rose jelly – optional but it is often an addition in Royal Falooda recipes. I like to make my own vegan rose jelly to ensure it is gelatine free. You can use storebought strawberry jelly if you wish.
Storage
You can absolutely prepare the layers in advance.
Keep everything chilled and assemble only when ready to serve. Top with the ice cream right before serving.
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📖 Recipe
Pistachio Rose Falooda
Equipment
- 3 tall dessert glasses
Ingredients
- 2 cup full fat milk
- ½ cup rose syrup
- ¼ cup pistachio cream
- 2 tablespoon basil seeds sabja/takmaria
- ¼ cup falooda sev
- 2-3 scoops vanilla ice cream
- ¼ cup rose jelly
- 2 teaspoon pistachio nuts chopped
Instructions
Prepare Pistachio Milk
- First warm 2 cup full fat milk in a saucepan, add ¼ cup pistachio cream and mix well. Allow it to cool, then chill in the refrigerator.
Soak Seeds
- Meanwhile soak 2 tablespoon basil seeds in ½ cup of water for 15-20 minutes. They will swell. Then drain the water and keep it aside for later use.
Cook Falooda Sev
- Cook ¼ cup falooda sev per packet instructions (it roughly takes about 3-5 minutes). Drain and rinse in cold water.
Assemble
- Take 3 tall glass, add half of the ¼ cup rose jelly and ¼ cup rose syrup. Then add soaked sabja (basil) seeds, followed by boiled falooda sev.
- Pour chilled pistachio infused milk, then tip in remaining rose jelly cubes along with ¼ cup rose syrup (keep 1 teaspoon for garnishing).
- Top it up with 2-3 scoops vanilla ice cream and drizzle rose syrup and garnish it with 2 teaspoon pistachio nuts.
- Serve immediately with a dessert spoon and straw.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This is one of those recipes I keep coming back to for its layers of texture and flavour, with the rose and pistachio working so beautifully together. Looks so pretty in a tall glass and feels like such a treat.