Falooda (Rose Milk with Vermicelli and Ice Cream)

Name: Falooda (Rose Milk with Vermicelli and Ice Cream)
Total time: 20 min
Cuisine: Indian
Ingredients: 2 tbsp basil seeds (sabja seeds); 50g falooda sev (cornflour vermicelli); 600ml cold whole milk; 6 tbsp rose syrup; 4 scoops vanilla ice cream; 30g pistachios, chopped; 2 tbsp dried rose petals, optional; 1l water; 300ml cold water, for the seeds

A tall, chilled glass of rose milk, jelly like basil seeds, vermicelli and ice cream, half drink and half pudding.

Vegetarian

Time20 min plus soaking
LevelEasy
Costabout £1.13 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2 tbspbasil seeds (sabja seeds)
50 gfalooda sev (cornflour vermicelli)
600 mlcold whole milk
6 tbsprose syrup
4scoops vanilla ice cream
30 gpistachioschopped
2 tbspdried rose petalsoptional
1 lwater
300 mlcold waterfor the seeds

Method

1
Soak the basil seeds in the 300 ml cold water for 15 minutes until they swell and turn jelly like. Drain.
2
Boil the 1 litre water, drop in the falooda sev and cook for 3 minutes until soft and see through. Drain and rinse under cold water.
3 min
3
Whisk the cold milk with 3 tablespoons of the rose syrup until pink and evenly mixed.
4
Into each of 4 tall glasses, spoon 1 tablespoon of rose syrup, a layer of basil seeds and a layer of noodles.
5
Pour in the rose milk, leaving room at the top. Float a scoop of ice cream on each.
6
Sprinkle over the pistachios and rose petals. Serve straight away with long spoons.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.