Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
It’s a taste of celebration. Sweet, floral, and decadent, this homemade royal Falooda recipe is a must-try. Made with rose-infused milk, strands of homemade jelly, basil seeds, and topped with coconut whip and crushed pistachios. Here’s everything you need to pull off this easy and healthy Indian drink or dessert — with zero added sugar. I would even dare say it’s the best version of Falooda.
We had a fun-filled and joyous weekend, celebrating His Highness the Aga Khan’s birthday (Salgirah Khushali). I promised myself that, despite this panny crisis, I would try and reimagine this celebration at home — without the Ismaili community’s physical presence and our place of worship, JamatKhana. While we craved a sense of community, I loved how the kiddos made a real effort to come together joyfully to create beautiful memories. 😊
Food, of course, played a big part in marking this special occasion. And so I decided to accompany my homemade falooda with my Persian love cake. It was a match made in heaven! If you’ve yet to try this rose falooda or the cake – you must. Partaking in this combo makes us feel like royalty.
My homemade falooda is made with only 8 ingredients and contains zero added sugar — only wholesome goodness and is 100% vegan. The beautiful pink hue is achieved using pure beet juice. In fact, I also used beet juice to create a quick and easy homemade jelly recipe. Honestly, it’s a cinch to pull off.
I would highly recommend you double the recipe because it’s quite something.
What Is Falooda?
A drink or a dessert — you decide. Traditionally speaking, Falooda is a popular Indian beverage with Persian roots. Many folks will attest to the fact that falooda actually came with the Iranis when they travelled to India. It’s also referred to as faluda or sherbet.
In essence, it’s a rose-infused milkshake that oozes sweetness. You can expect to find colourful jelly and smooth basil seeds (tukmaria) floating in it. Ingredients can vary, though; some falooda recipe formulations add roasted vermicelli, syrup (khus) and ice cream. You can see why it passes as a dessert too.
How To Make Falooda At Home – Step By Step
Falooda Ingredients:
- Unsweetened Beet Juice
- Agar agar (to make jelly)
- Basil seeds
- Oat milk
- Medjool dates
- Pure rose essence or rose water
- Coconut whip (optional as a topping)
- Pistachios (optional as a topping)
- It’s always helpful to have everything on hand (Image 1).
- Start by preparing the jelly as it requires time to set in the refrigerator: heat beet juice, water and agar agar (Image 2). Whisk to mix, and bring to boil. Turn off and remove from heat.
- Transfer the jelly mixture to a glass container (Image 3), cool and refrigerate for 20-25 minutes.
- Combine sweet basil seeds and water, stir and set aside. The seeds will swell up as they absorb water (in approximately 15 minutes) – Image 4
- Once the jelly is ready, gently remove it from the container (Image 5). Using a ridged Y peeler, shave the jelly into fine strands (Image 6). You could also use a knife and slice the jelly ever so finely. However, this does take longer.
- To make the falooda, blend milk, dates, beet juice and rose essence (Image 7).
- For assembly, you will need four large galsses. Divide the jelly and seeds equally into your glasses. Pour the falooda shake over the layers, and top to your heart’s content. Coconut whip and pistachios are optional (Image 8). Serve immediately while it’s nice and cold.
Top Tips To Pull Off The Best Homemade Falooda Recipe
- Use cold oat milk and beet juice to create a chilled beverage. I store both in the refrigerator overnight because Falooda is best served cold.
- When making the jelly, don’t forget to bring the beet juice mixture to boil to activate the agar agar.
- You could prepare the jelly and basil seeds the night before to save time.
- You want the jelly to be fine strands. That way, they swim in the rose milk instead of sinking to the bottom.
- Enjoy immediately or chill and use within three to four days.
Nutrition Highlights
- No added sugar – naturally sweetened with dates
- No artificial ingredients
- Wholesome plant-powered ingredients
One serving of falooda is:
- An excellent source of calcium
- Contains a little fat
- Low in sodium
- A source of fibre
- A source of iron
- A source of vitamin A
*Percent Daily Values are based on a 2000 calorie diet.
*The nutritional breakdown does not include the optional toppings in the analysis.
More Easy And Healthy Desi (South Asian) Recipes You May Like:
- Masala Chai Vegan Waffles + 3 Incredible Topping Ideas
- Handvo Recipe (Indian Vegetable Cake)
- Vegan Tikka Masala
- Vegan Masala Chai
- Vegan Shepherd’s Pie
What’s your favourite celebratory drink? Share in the comment section below!
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Vegan Rose Falooda Recipe | Desi~licious RD
Ingredients
Jelly
- 1⅓ cup water
- ⅓ cup beet juice pure, unsweetened, cold
- 1½ tsp agar agar powder
Falooda / Faluda Shake
- 2 tsp sweet basil seeds
- 3/4 water
- 5 Medjool dates large, pitted, very soft
- 4 cups oat milk cold, unsweetened
- 3 tbsp beet juice pure, unsweetened
- ⅛ tsp rose essence unsweetened, pure
- 1 scoop coconut ice cream (optional topping) vegan
- 1 tbsp pistachios (optional topping) chopped
Instructions
- Prepare jelly by heating juice, water and agar agar. Whisk and bring to boil. Turn off and remove from heat. Transfer to a glass container, cool for 10 minutes and refrigerate for 20-25 minutes until set. Meanwhile, prepare the sweet basil seeds.
- In a small mason jar, combine sweet basil seeds (tukmaria) and water, stir and set aside to swell up (about 15 minutes).
- Once the jelly is set, remove gently from the container. Using a ridged Y peeler, shave the jelly into fine strands. You could use a knife and slice the jelly very finely. However, this does take longer.
- Now it's time to make the falooda shake. Blend dates, milk, beet juice and rose essence.
- Divide the jelly and seeds equally into four medium glasses. Pour the falooda shake over the layers, and top to your heart's content. Coconut ice cream and pistachios are optional. Serve immediately.
Notes
- Use cold oat milk and beet juice to create a chilled beverage. I store both in the refrigerator overnight because Falooda is best served cold.
- When making the jelly, don't forget to bring the beet juice mixture to boil to activate the agar agar.
- You could prepare the jelly and basil seeds the night before to save time.
- You want the jelly to be fine strands. That way, they swim in the rose milk instead of sinking to the bottom.
- Enjoy immediately or chill and use within three to four days.
- The nutritional breakdown does not include the optional toppings in its analysis.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.
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