Shahi Falooda, A Traditional Indian Dessert

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about our editorial process
Petrina Verma Sarkar
Published on 07/24/19 by Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats's Editorial Process

Updated 07/24/19

Falooda Indian dessert
luknaja / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
1123 Calories
80g Fat
87g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 1123
% Daily Value*
Total Fat 80g 102%
Saturated Fat 33g 166%
Cholesterol 148mg 49%
Sodium 142mg 6%
Total Carbohydrate 87g 32%
Dietary Fiber 10g 36%
Protein 25g
Calcium 519mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Falooda is a popular dessert not only in Mumbai (Bombay) where it is thought to have originated but also in the rest of the country. This chilled drink-dessert is the perfect way to cool off in the summer heat.

Ingredients

  • 1/2 cup fine rice vermicelli
  • 1/2 cup almonds (blanched and skins removed)
  • 1/2 cup pistachios (shelled and skins removed)
  • 1 glass chilled milk (preferably tall; same glass used for serving)
  • 2 teaspoon sugar (ground to a fine powder)
  • 3 tablespoons basil seeds
  • 6 tablespoons rose syrup
  • 2 scoops ice cream of your choice

Steps to Make It

  1. Gather the ingredients.

  2. Cook the vermicelli as you would pasta–in boiling water until cooked al dente. Strain and set aside to cool. Then chill in the refrigerator till needed.

  3. Cut into thin slivers a few almonds and pistachios–about 6 to 8 each. Keep aside to use as a garnish later.

  4. Put the milk, powdered sugar, remaining pistachios, and almonds in a blender, and blend until smooth. Chill in the refrigerator.

  5. Put the basil seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like black center. Strain, and keep aside in a small bowl.

  6. To assemble the shahi falooda, frost two tall glasses. In each glass, put half the vermicelli and half the pre-soaked sabza (basil) seeds. Pour half the milk over them.

  7. Put just under half the rose syrup (keep a little for garnishing) in each glass, and mix well. Add a scoop of ice cream to this, and drizzle with some more rose syrup.

  8. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!

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