Shahi Falooda

Falooda Indian dessert
luknaja / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 2 servings
Ratings (29)

Falooda is a popular dessert not just 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.

What You'll Need

  • 1/2 cup fine rice vermicelli
  • 1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
  • 1/2 cup pistachios, shells and skins removed
  • 1/2 cup almonds, blanched/ 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

How to Make It

  1. Cook the vermicelli as you would pasta - in ​boiling water and until cooked yet al dente. Strain and keep aside to cool. Then chill in refrigerator till needed.
  2. Keep aside a few almonds and pistachios - about 6 to 8 each - and cut into thin slivers. 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.
  1. 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.
  2. To assemble the shahi falooda: Frost 2 tall glasses. In each glass, put half the vermicelli and half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!
Nutritional Guidelines (per serving)
Calories 1123
Total Fat 80 g
Saturated Fat 33 g
Unsaturated Fat 31 g
Cholesterol 148 mg
Sodium 142 mg
Carbohydrates 87 g
Dietary Fiber 10 g
Protein 25 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)