Mango Falooda

Falooda  or Faluda is a cold and sweet beverage containing many ingredients very popular in South Asia. Traditionally it is made by mixing rose syrup with vermicelli,  or basil (sabza/takmaria) seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream.Faloodeh, originally Paloodeh or Palude is a Persian cold dessert consisting thin vermicelli noodles made from corn starch mixed in a semi-frozen syrup made from sugar and rose water. It is often served with lime juice and sometimes ground pistachios. It is a traditional dessert in Iran and also in neighbouring Pakistan.. The vermicelli used are often made from arrowroot rather than wheat. The rose syrup may be substituted with another flavoured base to produce kesar (saffron), mango, chocolate or fig flavour.

Nowadays faluda is a popular summer drink throughout Pakistan, India, Bangladesh, Sri Lanka, Myanmar, and the Middle East and is readily available in restaurants and beach stalls.

Falooda, distinctly flavoured with rose syrup, this is one dessert which is not to be missed. Although it can be served with any ice-cream of your choice, kulfi and falooda is the real match made in heaven. You will find ready-dried falooda in the market, which just needs to be re-hydrated before use.


6 tbsp rose syrup ( I used Mango syrup )
4 tsp soaked garden cress seeds, sabja , basil seeds .
4 tbsp soaked falooda sev (readily available in the market) 
4 tbsp chopped Mango  flavoured jelly ,
4 cups chilled milk
4 scoops of vanilla ice-cream, or mango ice cream 

For The Garnish

4 tsp chopped mango flavoured jelly


Place 1½ tbsp of mango syrup  in a tall glass, top with 1 tsp of garden cress seeds, 1 tbsp of falooda sev and 1 tbsp of jelly.

Pour 1 cup of milk over it gently so that the milk does not mix with the syrup..
Top with a scoop of ice-cream, garnish with 1 tsp of jelly and serve immediately.

Falooda sev is readily available in the market. It needs to be soaked in water, drained and used as required.
To make mango flavored jelly  follow the instructions on the packet. 

Falooda with rose syrup and kulfi.

Soak the sabja seeds/basil/takmaria seeds in warm water and keep them soaked till they swell .
Cook the falooda sev/noodles in water for 5 inutes till soft but not over cooked. Drain the water and boil the sev/ noodles in milk for few minutes on a low flame.

Turn off the heat and add ice cubes to the boiled sev/nodles for it to cool quickly.

Now assemble the falooda by first placing the noodles in a tall glass, add rose syrup,the swollen seeds, topped with chilled thickened milk and finished off with a dollop of kulfi.

Benefits  and used of Sabja seeds/basil/takmaria

Culinary Uses

· When soaked in water the falooda seeds become gelatinous, and are used in Asian drinks and desserts such as falooda or Sherbet.
· Kheer or ice creams like kulfi can be made with falooda seeds. It is generally added at the last moment, as cooking quickly destroys the flavour
· Falooda seeds are commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates 

Health benefits

· Sabja seeds or falooda seeds are taken in sherbets as they produce a cooling sensation within the stomach. 
· Sabja reduces the nauseous feeling and controls vomiting. 
· Falooda seeds are good expectorants and when chewed they treat sore throat, cough, asthma and headache
· Scientific studies have established that compounds in falooda seed oil have potent antioxidant, anti-cancer, anti-viral, and anti-microbial properties.