Shahi Falooda

“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.”


2 teaspoon sugar (ground to a fine powder)

1/2 cup pistachios (shelled and skins removed)

1 glass chilled milk (preferably tall; same glass used for serving)

3 tablespoons basil seeds

6 tablespoons rose syrup

2 scoops ice cream of your choice

1/2 cup fine rice vermicelli

1/2 cup almonds (blanched and skins removed)

Steps to Make It

  • Ingredients are gathered.
  • Cook the vermicelli as you would pasta–in boiling water until cooked al dente. Strain and set aside to cool. Then chill in the refrigerator till needed.
  • A few almonds and pistachios are cut into thin pieces. These will be used for garnishing later.
  • the powdered sugar,  milk, remaining pistachios, and almonds are put in a blender, and are blended until they are smooth. This is then chilled into the refrigerator.
  • the basil seeds are put in a bowl and enough water is poured over them so that they 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.
  • To present the shahi falooda, two tall glasses are frosted.
  • Put half the vermicelli and half the pre-soaked sabza (basil) seeds in each glass. Half the milk is poured over them.
  • 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.
  • Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!

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