Homemade Falooda Recipe (With Ice Cream)

Name: Homemade Falooda Recipe (With Ice Cream)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 drinks
Ingredients: 400 g white sugar; 50 g corn syrup; 200 mL rose water; 2 tsp vanilla extract; red coloring; 1 cup rose syrup (or homemade falooda syrup); 4 cups cold milk / evaporated milk; 4 tsp tukmaria seeds; ½ cup water; 1 cup strawberry jello; ½ cup cooked vermicelli (or sev); 4 scoops vanilla ice cream; vanilla extract; 1 pkt strawberry jello; 1 cup hot water; ½ cup cold water; ⅓ cup dry vermicelli; water; 4 cups evaporated milk; ¾ cup condensed milk

User Reviews

5.0

12 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
4 drinks
Calories
587 kcal
Course
Dessert, Drinks
Cuisine
Indian, Sri Lankan

Homemade Falooda Recipe (With Ice Cream)

Ursula Nguyen

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Authentic falooda recipe from South Asia. Can be made with store-bought syrup or with homemade rose syrup (recipe included)! A delicious rose and vanilla flavored milkshake that is a summer favorite! EASY - This is a very easy recipe to make, even if you make the rose syrup from scratch! Adaptable to your taste and what you have available too.This recipe makes 4 drinks, and can be easily doubled if needed. The sweetness level will depend on your taste, so adjust the sweetness to your liking.

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Ingredients

Servings

Homemade falooda syrup (makes about 2½ cups; this is optional if using store-bought rose syrup)

400 g white sugar 2 cups
50 g corn syrup glucose syrup
200 mL rose water not rose extract, just under 1 cup
2 tsp vanilla extract Preferably not vanilla essence
red coloring I use Americolor red red

Falooda recipe

1 cup rose syrup (or homemade falooda syrup) about 2 - 4 tbsp per drink (adjusted to taste)
4 cups cold milk / evaporated milk use evaporated milk for thick, rich milk (about 1 cup per drink). See below for thick sweet milk options.
4 tsp tukmaria seeds also called sweet basil seeds / sabja seeds / kasa kasa
½ cup water to soak the seeds
1 cup strawberry jello jello cut into 1 cm cubes (about 1 cup)
½ cup cooked vermicelli (or sev) either roasted vermicelli OR rice vermicelli (gluten free option). Store it in a little cold water.
4 scoops vanilla ice cream about 1½ cups
vanilla extract OPTIONAL, a few drops per drink if you're using store-bought syrup

Strawberry jello for falooda

1 pkt strawberry jello 3 oz / 85 g size
1 cup hot water i.e. half the amount of water stated on the package
½ cup cold water OPTIONAL - substitute ¼ cup with ¼ cup rose water.

Falooda vermicelli or sev

⅓ cup dry vermicelli either roasted vermicelli or rice vermicelli
water

Thick sweet milk for falooda

4 cups evaporated milk
¾ cup condensed milk (3 tbsp per 1 cup of evaporated milk)

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Instructions

Falooda syrup

Place the sugar, corn syrup, and rose water in a saucepan. Stir to combine. Heat the mixture over medium heat to dissolve all the sugar. Swirl the pan to help dissolve the sugar. When the sugar has dissolved, let the syrup come to a simmer, and then let it simmer for about 1 minute.
Make sure there are no undissolved sugar crystals on the sides of the saucepan as this will cause the syrup to re-crystallize as it cools down.
Once all the sugar is dissolved, stir in the vanilla, and add a few drops of red food coloring. Stir to mix in the color.
Pour the syrup into a bottle and let it cool completely before using.

Falooda recipe (for 4 drinks)

Use 4 tall high ball glasses, or old fashioned soda float glasses or hurricane glasses.
Cook the vermicelli in advance and let it cool down. Follow package instructions, or follow instructions provided below. Place the prepared vermicelli in a bowl with a little cold water to prevent them from sticking together.
Soak the tukmaria seeds in about ½ cup of water for about 15 minutes, until they form a "gel coating". Set aside.
Unmold the jello and cut into small cubes. Keep in the fridge until needed.
Into each glass, add a generous amount of jello (up to ¼ cup). Then add about 2 tbsp of cooked vermicelli, followed with the soaked tukmaria seeds.
Pour about 1 cup of chilled milk / or chilled thick sweet milk. Add the vanilla if you're using store-bought rose syrup.
Pour in 2 - 4 tbsp of the rose syrup (this should create a pink ombre look) per drink. The more you add, the sweeter the drink will be, so start with less and add more if you'd like the drink sweeter.
Add a scoop of vanilla ice cream. Optionally, top it with more jello and chopped nuts (if using).
Repeat for more drinks.
Serve with a spoon and a straw.

Strawberry jello

Empty the contents of the packet into a heat-proof bowl. Dissolve the contents in 1 cup of hot water. Stir to dissolve.
To keep the jello chewy, you can set the jello with just 1 cup of water. Or you can add another ½ cup of water for a softer jello. Add some rose water if you like.
Pour the jello mixture into a large pan to create a shallow jello layer. I use an 8 or 9 inch cake pan. Let it cool down to room temperature and then chill to set in the fridge overnight.

Falooda vermicelli or sev

Bring a medium-sized pot of water to a boil.
Add the sev / vermicelli. Stir and bring the water back to a simmer.
Let the vermicelli cook until it becomes tender. With roasted vermicelli, this can take 5 minute or more. But with rice vermicelli this will be much faster.
Drain the vermicelli with a colander and run it through cold water to cool down the noodles.
If you're using vermicelli that is long, use a scissor or knife to cut it into smaller pieces.
Place the vermicelli in a bowl with a little cold water to prevent the noodles from sticking together.

Thick sweet milk for falooda

Place the evaporated milk and condensed milk in a jug. For every 1 cup of evaporated milk, add 3 tbsp of condensed milk to make thick sweet milk.
Stir to dissolve and mix in the condesned milk.
Chill in the fridge until needed.

Notes

Substitute the milk and ice cream with vegan milk and vegan ice cream. Also use vegan jello instead of regular jello.
There are no nuts in this recipe, so it’s already nut-free! But avoid adding any chopped nuts or nut milks to make this nut free.
The only source of eggs in falooda is the ice cream. So just use egg free or vegan ice cream.
Unfortunately, I haven’t made a sugar free falooda. However it’s possible. You cannot use store-bought rose syrup, and will need to make your own. You can make sweet milk by adding the sugar substitute of your choice to sweeten the milk. Then add rose water and food coloring to the milk to make the falooda drink.
You can also make the rose syrup from scratch, but you will need to use a sugar substitute that is a 1:1 substitute for regular sugar like monk fruit sugar.

Nutrition Information

Show Details

Serving 1glass Calories 587kcal (29%) Carbohydrates 107g (36%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 58mg (19%) Sodium 265mg (11%) Potassium 552mg (16%) Fiber 1g (4%) Sugar 99g (198%) Vitamin A 673IU (13%) Vitamin C 0.4mg (0%) Calcium 398mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 4drinks

Amount Per Serving

Calories 587 kcal

% Daily Value*

Serving	1glass
Calories	587kcal	29%
Carbohydrates	107g	36%
Protein	12g	24%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	58mg	19%
Sodium	265mg	11%
Potassium	552mg	12%
Fiber	1g	4%
Sugar	99g	198%
Vitamin A	673IU	13%
Vitamin C	0.4mg	0%
Calcium	398mg	40%
Iron	3mg	17%