Print

Rose-Pistachio Falooda

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rose-Pistachio Falooda is a beautifully layered Indian dessert drink made with rose syrup, vermicelli, sweet basil seeds, pistachio-infused milk, and pistachio ice cream. It’s rich, fragrant, and visually stunning—perfect for cooling down or serving at festive gatherings.

  • Author: Sophia
  • Prep Time: 20 minutes (plus cooling time)
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings (4 oz each)
  • Category: Dessert
  • Method: Layered
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

  • 6 cups whole milk
  • 1/2 cup sugar
  • 1 tsp green cardamom pods, seeded and finely crushed
  • 1/2 cup raw pistachio meat, finely chopped
  • 1/4 cup rose syrup
  • 1 cup coarsely crumbled vermicelli pasta, cooked al dente
  • 3 tbsp sabja (sweet basil) seeds soaked in 1/2 cup water
  • Pistachio ice cream (2 scoops or more per serving)

Instructions

  1. Bring milk to a boil in a large saucepan. Reduce heat and stir in sugar, cardamom, and chopped pistachios. Cook for 5–7 minutes, stirring constantly. Bring to a final boil, remove from heat, and cool to room temperature. Chill in refrigerator.
  2. Soak basil seeds in water for 5 minutes. Strain and add to the chilled milk.
  3. Soak cooked vermicelli in rose syrup until well coated and flavorful.
  4. To assemble: Add 1–2 tbsp rose-soaked vermicelli to a tall glass. Add 1–2 scoops pistachio ice cream. Slowly pour chilled milk mixture over the ice cream to preserve layering.
  5. Serve immediately with a spoon.

Notes

  • Use almond milk and vegan ice cream for a dairy-free version.
  • Swap pistachio ice cream with vanilla, kulfi, or fruit-flavored ice cream.
  • Experiment with other syrups like mango, raspberry, or saffron.
  • Add tropical fruits like mango or litchi for freshness and texture.
  • Pour milk gently over a spoon to keep layers distinct.

Nutrition

Find it online: https://savorymomskitchen.com/rose-pistachio-falooda/