By Akshara
March 23, 2026
Falooda evolved from the Persian faloodeh and was adapted in the Indian subcontinent during the Mughal era, gradually becoming richer with the addition of milk, basil seeds and ice cream. It is known for its layered texture and cooling ingredients, making it a popular dessert during summer evenings.
2 cups chilled milk 2 tablespoons rose syrup 2 tablespoons sabja (basil seeds), soaked ½ cup falooda sev or thin vermicelli, cooked and cooled 1 scoop vanilla ice cream
Soak basil seeds in water for at least 20–30 minutes until they swell and develop a gelatinous coating.
Cook vermicelli in boiling water until soft, then rinse under cold water to stop cooking and prevent sticking.
In a tall glass, add rose syrup first, then pour chilled milk slowly to create a base layer.
Add soaked basil seeds and vermicelli in layers, ensuring even distribution.
Top with a scoop of ice cream and serve immediately before the layers mix too much.