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Falooda Recipe

فالودہ بنانے کا طریقہ

Layered Pakistani falooda: rose syrup, soaked tukh malanga, soft vermicelli and red jelly in chilled sweet milk, crowned with ice cream and pistachios.
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Illustration of Falooda

Prep

20 min

Cook

20 min

Marinate / soak

1 hr

Serves

4

Difficulty

Easy

Spice

Mild

Falooda is the dessert you drink with a spoon, sold in tall glasses at sweet shops and kulfi stalls through the summer. Each glass is built in layers: rose syrup, swollen tukh malanga (basil seeds), soft vermicelli and jelly, then cold sweetened milk and a scoop of ice cream or kulfi. Everything can be made ahead, so it is easy to assemble for guests.

Ingredients

4 servings

For 4 servings

Measures

Method

  1. Boil the milk with the sugar and cardamom on low heat, stirring, until slightly reduced. Strain, cool, then chill.

    ⏱ 15 min

  2. Soak the tukh malanga in the water until each seed is swollen with a clear coat.

    ⏱ 30 min

  3. Boil the vermicelli in plenty of water until soft, drain, rinse under cold water and keep in the fridge.

    ⏱ 5 min

  4. Make the jelly as the packet directs and chill until set, then cut it into small cubes.

    ⏱ 60 min

  5. To assemble, pour 1.5 tbsp rose syrup into each tall glass, then add a spoon of tukh malanga, a spoon of vermicelli and some jelly.

  6. Slowly pour in the chilled milk to three-quarters full, top with a scoop of ice cream or kulfi, scatter with nuts and serve with a long spoon and a straw.

Tips for the best result

  • Make all the components the night before; assembly then takes a minute per glass.
  • For a richer falooda, use rabri or a mix of milk and condensed milk instead of plain sweetened milk.

Common mistakes

  • Adding dry tukh malanga. It stays hard and gritty; it must be soaked until fully swollen.
  • Using warm milk. It melts the ice cream at once and the layers run together.

How to serve

Serve straight after assembling, as a dessert after a summer dawat or a treat after iftar.

Storing and reheating

Keep the components separately in the fridge: milk 2 days, soaked seeds, vermicelli and jelly 2 days. Do not store assembled glasses.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
520kcal
Protein
13g
Fat
17g
Carbs
82g
Fibre
1.3g
Sodium
220mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (99% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 55

Whole dish ≈ Rs 220 · 68% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Falooda: questions people ask

What is tukh malanga in falooda?

Tukh malanga are sweet basil seeds. Soaked in water they swell and form a soft, clear coating, adding texture and a cooling effect.

Can I make falooda without ice cream?

Yes. Top it with a spoon of thick cream or rabri instead, or simply leave it as a chilled falooda drink.

Serve it with, and similar recipes

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Read this recipe in Urdu: فالودہ بنانے کا طریقہ

https://handi.danixsoft.com/recipes/falooda · Handi, DanixSoft