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Shahi Falooda

User Rating 1 Star Rating (1 Review)


Falooda is a popular dessert not just in Mumbai (Bombay) where it is thought to have originated but also in the rest of the country. This chilled drink-dessert is the perfect way to cool off in the summer heat. This recipe serves 2.


  • 1/2 cup fine rice vermicelli
  • 1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
  • 1/2 cup pistachios, shells and skins removed
  • 1/2 cup almonds, blanched/ skins removed
  • 2 tsps sugar, ground to a fine powder
  • 3 tbsps Basil seeds - Sabza
  • 6 tbsps rose syrup
  • 2 scoops ice cream of your choice/ Kulfi


  • 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 to use as a garnish later.
  • Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator.
  • Put the the basil/ Sabza 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 center! 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 Sabza 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/ 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!
User Reviews

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 1 out of 5
vermicelli is not right, Member illakhakhria

I have had this falooda many times in mumbai. The thing is in a good falooda you cannot use the ready vermicelli. You should make the vermicelli with cornflour and keep it in cold water and take it out when serving. This vermicelli melts in the mouth whilst the other one has to be chewed.

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