Falooda is a brightly colored and brightly flavored drink that verges on a dessert, perfect for a warm day. This rose-flavored treat is sure to be a family favorite!
Lots of places with warm weather have a range of delicious treats to help you cool down.
These might be frozen treats like ice cream and popsicles, or cooling drinks like iced tea.
Falooda is one such treat that is somewhere between a drink and dessert, and definitely one to get to know.
What is falooda?
Falooda (or faluda, faloodah) is popular across the Indian subcontinent, but has it’s origins in Persia.
It is believed to have been brought to India and the region by Persian merchants in the Middle Ages, and can be found in one form or another in many parts of South Asia, and beyond.
It is particularly well loved in the Indian subcontinent, which this version is based on.
In Iran you will find faloodeh, but it will look a little different from this. Both use vermicelli noodles and are flavored with rose, but the Persian faloodeh is generally more of a frozen dessert.
The Indian falooda, on the other hand, is somewhere between a milkshake and bubble tea.
Bright, sweet and cooling, it’s a drink you’ll need a spoon to fully enjoy since there are lots of ‘bits’, but it’s worth the effort. It’s so popular, you’ll find it both in restaurants and street food stalls in India and the region.
What are the main ingredients in falooda?
Falooda is made primarily from rose syrup, vermicelli noodles, basil seeds and milk. Some versions are topped with a scoop of ice cream and/or have some jelly in it as well.
You can also find other flavors in India, such as mango, but rose is certainly the most popular and considered the ‘original’.
Rose syrup is something you can buy in many Asian grocery stores, but you can also make your own using rosewater, water, sugar and a little red/pink food coloring.
It’s essentially a simple syrup, which you can also use for cocktails.
For the noodles, you can buy falooda sev, vermicelli noodles made from cornstarch or arrowroot starch that are specifically made for falooda. However, any thin, wheat or rice noodles will work fine.
And, while it might not be the most traditional, when making this recipe again, I think I will cut the noodles into short lengths because personally I think it would make them easier to scoop up and eat.
What are edible basil seeds?
The basil seeds used in falooda, also called tukmaria or subza, are similar to chia seeds but they are nutritionally slightly different.
They come from the sweet basil or Thai basil plant, not to be confused with the basil you may be more familiar with that is common in Italian cooking.
Basil seeds react in a similar way to chia seeds when soaked, they become gelatinous.
In falooda, they give a texture a little like bubble tea, but much smaller and lighter. They are often said to have a cooling effect, and the whole drink is certainly great for a warm day.
If you can’t find basil seeds, chia seeds are a good substitute here.
How to make falooda (and how kids can help)
Falooda has a few steps since there are a few components to put together, but they are all easy to do, and so they are also great to have kids help with.
- Even young kids can pour water over the basil seeds (and be amazed as they expand).
- Older kids can add the noodles to boiling water and drain them once done.
- Most kids can help layer the components in the serving glasses.
With an unusual, but fun, mix of textures and a gently sweet, rose-scented flavor, falooda is a great dessert-like drink that’s perfect on a warm day.
Whether you keep it simple or add in the jello and/or ice cream, it’s no surprise it’s popular in a hot climate. And it’s one to add to your family’s summer to-try list.
Falooda (Indian Rose Drink)
Ingredients
- 1/2 Tbsp basil seeds or chia seeds as substitute
- 1 cup water
- 3/4 oz vermicelli noodles, (1/2 cup cooked noodles) - falooda sev, traditionally, but any fine noodles will work
- 2 Tbsp rose syrup
- 1 cup milk
Instructions
- Put the basil seeds in a bowl or jug and cover with the water. Leave for at least 20-30 minutes, or a little longer to soak and expand.
- Cook the noodles according to packet instructions, drain and set aside.
- Drain the basil seeds then divide them between two glasses (you should have around 2 1/2 tbsp in each). Top with the cooked noodles then a tbsp of rose syrup in each.
- Top each of the glasses with milk and serve.
Notes
If you liked this recipe, here are some similar dishes you may enjoy!
Caroline lived and traveled various places before settling in Cambridge, MA. She still fits in some travel with her family, but often settles for traveling through food instead. She shares her recipes at CarolinesCooking.com, where there’s plenty of international inspiration using seasonal ingredients, as well as creative recipes for all to enjoy. Caroline is originally from Scotland, where she grew up hiking and skiing, both things she still loves to do when her two young boys give her a chance. You can follow along with her cooking adventures on Facebook, Instagram, Twitter, and Pinterest.