Rose Falooda


Rose Falooda

  • Servings: As required
  • Difficulty: Average
  • Print


To make the falooda strands

  • Ratio: 1 cup water, 2 tbsp. cornflour
  • Chilled water

To assemble

  • Milk
  • Rose syrup
  • Basil (sabja seeds), pick stones, if any & soak in crushed ice.
  • Vanilla icecream
  • Vanilla or any type of wafers for garnish
  1. Make the falooda strands by mixing the water and corn flour and cooking on low flame till it becomes thick and translucent.
  2. Take a vessel with some chilled water and ice. Press the cornflour paste (when still hot) through a ghatia press (shown below) directly into the chilled water and leave to set in the refrigerator.
  3. Soak the sabja seeds in crushed ice till they swell and become gelatinous.
  4. Store these ingredients in the refrigerator for 3 to 4 days and use when required.

To assemble the falooda:-

  1. Put a tablespoon of the sabja seeds into a tall glass,
  2. Then add 2 tbsp. of falooda strands,
  3. Top with 2 to 3 tbsp. of rose syrup,
  4. Top with chilled milk almost upto the brim then top with two or more scoops of valilla ice-cream.
  5. Garnish with vanilla wafer biscuits and serve.
  6. Kulfi may be topped with rose syrup and falooda for a delicious dessert.
  7. Click here Kulfi for Kulfi recipe.


  1. Pingback: 5 Desserts to cool and heal in hot summer weather | My Cooking Diaries ""

  2. Pingback: How to make tasty and delicious Vada Pav at home – diganta's travel and food blog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: