Shahi Falooda: A Popular Indian Dessert

By Petrina Verma Sarkar

Updated 01/24/19

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

Steps to Make It

  1. Cook the vermicelli as you would pasta - in boiling water until cooked al dente. Strain, and keep aside to cool. Then chill in refrigerator till needed.

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

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

  4. 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.

  5. To assemble the shahi falooda, frost 2 tall glasses. In each glass, put half the vermicelli and half the pre-soaked Sabza seeds. Pour half the milk over them.

  6. 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.

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