A chilled, fragrant, and indulgent summer dessert, Rose-Pistachio Falooda is a layered treat made with rose syrup, vermicelli, basil seeds, milk, and pistachio ice cream. I love how it looks elegant in a glass yet feels nostalgic, reminding me of traditional Indian street-style Falooda that always made hot days better.

Why You’ll Love This Recipe

I like this recipe because it’s refreshing, creamy, and has just the right amount of floral sweetness. The pistachios add a nutty richness, while the rose syrup keeps it light and fragrant. I find it to be a fun dessert to build, with its layers of vermicelli, seeds, flavored milk, and ice cream. I also love that I can easily swap the flavors to create endless variations—perfect when I want to surprise family and friends with something new.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 cups whole milk

• ½ cup sugar

• 1 tsp green cardamom pods, seeded and finely crushed

• ½ cup raw pistachio meat, finely chopped

To Serve:

• ¼ cup rose syrup

• 1 cup coarsely crumbled vermicelli pasta, cooked al dente (or falooda sev)

• 3 tbsp sabja (sweet basil) seeds soaked in ½ cup water

• Pistachio ice cream, 2 scoops or more per serving

Directions

1. In a large saucepan, bring the milk to a boil, then reduce the heat. Stir in sugar, crushed cardamom, and chopped pistachios. Cook for 5–7 minutes, stirring constantly to avoid scorching. Bring to one final boil and remove from heat. Let cool to room temperature, then refrigerate until well chilled.

2. Soak basil seeds in water for about 5 minutes until they puff up. Strain and add them to the chilled milk. Keep cold until serving.

3. Soak the cooked vermicelli in rose syrup. They will absorb color and flavor.

4. To assemble, place 1–2 tablespoons of rose-soaked vermicelli in a tall glass. Add a scoop of pistachio ice cream. Pour chilled milk mixture gently over the ice cream without disturbing the bottom too much, so the layers stay visible.

5. Serve immediately with a spoon.

Servings and timing

This recipe makes twelve 4-oz servings. Each serving has around 330 calories.
Prep time: 20 minutes (plus cooling time)
Cook time: 20 minutes

Variations

I like experimenting with falooda flavors, and this recipe is very forgiving. Some of my favorite twists include:

• Mango Falooda with fresh mango pulp, saffron milk, and kulfi.

• Raspberry Falooda with raspberry syrup, compote, and cheesecake ice cream.

• Blackberry Falooda with saffron milk and vanilla ice cream.

• Litchi Falooda with frozen litchi pieces and litchi ice cream.

• Rasmalai Falooda with drained rasgullas, kesar milk, and kulfi.

storage/reheating

I keep the chilled pistachio milk in the refrigerator for up to 2 days. The soaked vermicelli and basil seeds should also be kept refrigerated separately. I don’t assemble the falooda until just before serving, since ice cream melts quickly. Once combined, it’s best eaten immediately.

FAQs

Can I make this falooda vegan?

Yes, I can swap the milk with almond milk and use a dairy-free ice cream. I avoid coconut or soy milk since they don’t give the right flavor or texture.

Do I need to use pistachio ice cream?

Not at all—I like pistachio for its nutty depth, but vanilla, kulfi, or fruity ice creams also work beautifully.

What if I can’t find rose syrup?

I sometimes use other fruit syrups like raspberry, mango, or even Torani fruit syrups. The key is a syrup that adds both sweetness and aroma.

Can I add fruits to this dessert?

Yes, I often add chunks of tropical fruits like mango, litchi, or sitaphal for extra freshness and texture.

How do I keep the layers from mixing too quickly?

I pour the chilled milk slowly over the back of a spoon, so it floats gently above the vermicelli and ice cream. The ice cream will rise to the top naturally, keeping the look layered.

Conclusion

This Rose-Pistachio Falooda is a stunning blend of flavors, textures, and colors that I never get tired of making. I love how customizable it is, from the syrup to the ice cream, and how it always feels festive yet comforting. Whether I prepare it for guests or make a glass just for myself on a hot afternoon, it instantly feels like a celebration in a glass.