Shahi Falooda Recipe

Shahi Falooda Recipe

Shahi Falooda Recipe, delicious dessert for summer, shared By: Marium Hamid, Arksansas (U.S.A)

Shahi Falooda Recipe


  1. Fine vermicelli – ½ cup
  2. 1 glass chilled milk – use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
  3. Pistachios – ½ cup shells and skins removed
  4. Almonds – ½ cup blanched
  5. Sugar – 2 tsp ground to a fine powder
  6. Tukmalanga (basil seeds) – 3 tbsp
  7. Rose syrup – 6 tbsp
  8. Ice cream of your choice or Kulfi – 2 scoops


  • Cook the vermicelli like you would pasta – in boiling water and till cooked yet al dente! Strain and keep aside to cool.
  • Then chill in refrigerator till needed.
  • Keep aside a few almonds and pistachios – about 6-8 each – and cut into thin slivers.
  • Keep aside using as a garnish later.
  • Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth.
  • Chill in the refrigerator.
  • Put the Tukmalanga seeds in a bowl and pour enough water over them to completely submerge.
  • They will soon start to swell and look transparent with a small dot-like, black centre!
  • Strain and keep aside in a small bowl.
To assemble the Shahi Falooda:
  • Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Tukmalanga seeds.
  • Now pour in half the milk over them.
  • Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well.
  • Add a scoop of ice cream or Kulfi to this and drizzle with some more rose syrup.
  • Garnish with slivered almonds and pistachios.
  • Add a straw and long-handled spoon and serve!

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