By Aditi Saraswat
March 29, 2026
Beat the heat with this mango falooda ice cream, which is layered with vermicelli, chilled milk, basil seeds, and juicy mango pulp. It is creamy, refreshing, and a perfect no-fuss summer dessert that satisfies cravings.
2 cups chilled milk 1 cup mango pulp 4 tbsp sugar (adjust to taste) ½ cup cooked falooda sev 2 tbsp soaked sabja 3 scoops vanilla or mango ice cream 2 tbsp rose syrup 2 tbsp chopped nuts (almonds, pistachios)
Boil 2 cups of milk with 4 tbsp sugar. Let it cool down completely, then keep it in the refrigerator to chill.
In a pan, cook ½ cup falooda sev, rinse under cold water, and then drain. This will keep the strands separated and soft for layering.
Soak 2 tbsp basil or sabja seeds in water for about 10 minutes until they swell and get a jelly-like texture.
Take a tall glass, add 2 tbsp of rose syrup, then layer with soaked basil seeds and cooked falooda.
Now, pour in the chilled sweetened milk and the mango pulp over this.
Now, top it up with scoops of ice cream and some chopped nuts and serve immediately for a pure summer indulgence.