Home Made Falooda


Originated from the India Falooda was a creation of the Mughals. A rich beverage with jelly, pistachios, kulfi, rose water is everyone's go to dessert. Sweet, refreshing, Aromatic, crunchy and cool dessert drink that, engages your taste buds with the palate of flavors simultaneously. This perfect recipe with its rich flavors is a must try on a hot summer day to cool you down.

  • Medium
  • 5 person(s)
  • 40 Min


    • Milk1 litre
    • Sugar1 cup
    • Cardamom powder1 tablespoon
    • Rose water1 tablespoon
    • Pistachio, crushed2 tablespoons
    • Almonds, crushed2 tablespoons
    • Khoya1 cup
    • Saffron4 threads
    • Cream1 cup
    • Colorful vermicelli1 packet
    • Waterfor boiling
    • Green color jelly1 packet
    • Red color jelly1 packet
    • Wateras per needed
    • Basil seeds, soaked1 cup
    • Red syrup2-3 tablespoons
    • Pistachio almonds, crushed1 cup
    • Condensed milk1 cup


  • To make kulfi: heat milk in a small pot, add sugar and mix until dissolved.
  • Then add cardamom powder, rose water, almonds, pistachio and cook on low flame.
  • Add khoya and cook until dissolve.
  • Add saffron and cook until the milk thickens.
  • Add cream and stir.
  • Pour half of the kulfi in steel cups and let it set in the freezer for 8 hours or overnight. Save half for later.
  • For vermicelli: boil water in a small pot, cook vermicelli until al danté, and keep it aside in cold water.
  • For jelly, in a small pot heat water and add the jelly mixture and cook. Once dissolved, cool the mixture and let it set in the fridge.
  • For assembling: In a serving bowl add reserved kulfi mixture, then add jelly, cooked vermicelli, soaked basil seeds, condensed milk, kulfi pieces, red syrup and repeat layers 2 more times. Garnish with mint leaves.
  • Enjoy! Please give us your feedback in the comments below.
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