Rose Falooda is a many-layered dessert that is made using ingredients like vermicelli, milk, rose syrup, nuts and ice cream. The layers are demolished with a tall spoon, as one eats up a falooda. 😊
Believed to have originated from the Persian dessert called faloodeh, the falooda has several versions across the world. Rose Falooda is one such version, which is downright delectable when made right. I am not a huge fan of store-bought falooda, but I love the rustic versions made at home. It isn’t a difficult thing to put together too and, today, I am going to show you all just how to do that.
Now that summer is fast approaching, it is time for refreshing cold beverages and desserts. Do try out this Rose Falooda soon and share your feedback! Psst – it’s perfect for Valentine’s, too. 😁
What goes into Rose Falooda
The following are the major components of Rose Falooda. Some are store-bought, while some have been prepared from scratch at home.
1. Sevai or vermicelli is an important component of the falooda. Traditionally, falooda contains sevai made from corn starch, but you could use other types too. I have used thin rice sevai from Dragon here, as we prefer its texture. Different varieties of sevai need different techniques for cooking, so do read the instructions on the pack you are using, to understand how to go about it. The Dragon rice sevai I used needed to be immersed in boiling hot water, covered, for about 3 minutes.
2. Glace cherries lend a lovely texture and colour to the falooda. These are the sugar-filled red cherries that are commonly available in most departmental stores and are used in several desserts. I bought a pack from a grocery store near my place. You can use tooti-frooti instead, too, but I prefer glace cherries.
3. Strawberry jelly, though not a crucial component, adds an interesting texture to the falooda and, of course, a pop of colour. I have used Alpenlibe strawberry jelly (again, picked up from a grocery store). You can also make your own jelly at home or skip using any altogether – I would highly recommend using some, personally. Rose or raspberry jelly can also be used, as an alternative. If using store-bought jelly, make sure it is vegetarian (in case of vegetarian dietary preferences, I mean).
4. Cashewnuts, roasted and chopped, add a wonderful texture and taste to the falooda.
5. Sabja seeds or sweet basil seeds are an essential component of a falooda, contributing greatly to its taste and texture. They are stocked by several departmental stores, and are highly nutritious. They need to be soaked in water to ‘bloom’ them i.e. make them soft and chewy. I have outlined the proceedure to use them, below.
6. Milk and sugar, cooked together till they thicken to make rabdi. This is a crucial component, which makes or breaks the falooda. Use full-fat milk, for best results. I have used Akshayakalpa milk, here.
7. Rose syrup is another critical component of falooda, which makes or breaks it. I made mine at home, but you can easily buy it from a departmental store. I prefer using plain rose syrup rather than something like Roohafza.
8. Ice cream is another important component of the falooda, which makes it rich and flavourful. Strawberry, rose and vanilla ice cream works best – I have used vanilla ice cream from Corner House here. Some skip the ice cream in falooda, but it’s a must for me. You can make the ice cream at home if you so prefer.
How to make Rose Falooda at home
Here’s how to go about it.
Ingredients (makes 4 medium-sized glasses):
1. 1/2 cup rice sevai
2. 15 cashewnuts
3. 12 glace cherries
4. 10 small Alpenlibe strawberry jelly packs
5. 1-1/2 tablespoon sabja seeds
6. 3 cups of milk
7. 5 tablespoons sugar or as needed
8. About 1/2 cup of rose syrup or as needed
9. 4 scoops of vanilla ice cream
First up, we will prep the various components of the Rose Falooda.
1. Take 2 cups of water in a wide vessel and place it on high flame. Let it come to a rolling boil.
2. Switch off gas when the water has boiled for 3-4 minutes. Add about 1/2 cup of rice sevai into the boiling water. If the sevai is too long, break it up before adding. Ensure that the sevai is completely immersed in the water. Close the vessel with a lid and let it stay undisturbed for about 3 minutes. By this time, the sevai would have softened and cooked. Now, transfer them to a colander and let all the water drain out. Let the cooked rice sevai cool down completely.
3. Chop up the cashewnuts roughly. Then, dry roast them in a small pan on low-medium flame till they turn brown and crisp. Take care to ensure that the cashewnuts do not burn. Transfer the roasted nuts to a plate and allow them to cool down completely.
4. Chop the glace cherries into halves. Keep ready.
5. Chop the Alpenlibe strawberry jelly into small pieces. Keep ready.
6. Keep the rose syrup and ice cream chilling in the refrigerator till we are ready to serve the Rose Falooda.
7. Take about 1/4 cup water in a small bowl and add in the sabja seeds. Let them soak for at least 30 minutes, by which time they will bloom (as shown in the picture above). Then transfer the soaked sabja seeds to a tea strainer and let any excess water drain out of them.
8. Next, we will prepare the rabdi that goes into the Rose Falooda. Take the milk in a heavy-bottomed pan and place on high flame. Allow the milk to come to a boil, then reduce flame to medium. Add in the sugar at this stage and mix well. Continue to cook the milk on medium flame for 10-15 minutes or till it becomes thick and starts changing colour. Scrape down the cream that forms on the sides of the pan, back into the milk. When the milk has thickened but is still on the runnier side, switch off gas – this is the rabdi, which will thicken up more upon cooling. Let it cool down completely.
Now, all the components are ready. When they have completely cooled down, the Rose Falooda can be assembled. Assemble the falooda only when you are ready to serve it.
Here’s how to assemble the Rose Falooda. Check out this video on my Instagram page, The Girl Next Door Diaries, to understand the assembling better.
1. Take a medium-sized tall glass and add some of the chopped glace cherries, cashewnuts and strawberry jelly at the bottom.
2. Add a spoonful of the soaked sabja seeds and a little of the rice sevai on top of this.
3. Add about 2-4 tablespoons of rose syrup over this, followed by about 1/4 cup of the rabdi we prepared earlier.
4. Place a big scoop of vanilla ice cream atop this.
5. Drizzle 2-4 tablespoons of rose syrup over the ice cream.
6. Garnish with some more of the chopped glace cherries, cashewnuts and strawberry jelly. Your Rose Falooda is ready. Do not mix up the layers. Serve immediately, with a tall spoon.
7. Prepare and serve all the falooda in a similar manner.
Tips & Tricks
1. Assemble the falooda just before serving. Serve immediately after assembling.
2. You can use any variety of vermicelli. We prefer using thin rice sevai.
3. Adjust the quantities of the different components, depending upon personal taste preferences.
4. This is a rather sweet dessert, as most of the individual components contain sugar. Be prepared for a sugar rush!
5. Drop each of the components carefully into the glass, to form well-pronounced layers. Do not mix them up after assembling – the layers are what make the falooda more appealing.
6. Use tall juice glasses to assemble the falooda. You could make more layers to fill the glass up, if need be.
Did you like this recipe? Do tell me in your comments!