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Falooda at Home: A Rose-Milk Sundae From South Asia

Falooda at Home: A Rose-Milk Sundae From South Asia

A South Asian rose-milk dessert served in a tall glass. Traditionally basil seeds are used; chia is a common accessible swap.

At a glance

  • Prep time: 15 minutes (plus chilling)
  • Cook time: Chill time 2 hours
  • Yield: 2 servings
  • Special equipment: Two tall glasses

Ingredients

  • 2 tsp chia seeds
  • 1½ cups milk
  • 2 tbsp sugar
  • 1 serving vermicelli noodles, cooked and cut into 1-inch pieces
  • 2 tbsp Rose Cordial
  • 2 scoops vanilla ice cream
  • Chopped pistachios and dried rose petals, to garnish (optional)

Instructions

  1. Soak the chia seeds in a glass of water in the fridge for a couple of hours, until gelatinous. Drain off any excess water.
  2. Bring the milk and sugar to a boil, reduce to a simmer for 5 to 7 minutes, then chill in the fridge.
  3. Assemble each glass in this order: a heaping tablespoon of chia seeds, ¼ cup of the cooked vermicelli, 1 tbsp Rose Cordial, ¼ to ½ cup of the sweetened milk, and a scoop of vanilla ice cream.
  4. Top with pistachios and rose petals if using, and eat immediately.

Note: Traditionally made with basil seeds; chia seeds are a common accessible swap. Adapted from spiceupthecurry.com.

At Portland Syrups, we make better-tasting, better-for-you beverage syrups using high-quality ingredients and bold flavors. We empower everyone to create the drinks they love their way. Each 12 oz bottle makes 12–24 drinks.