Falooda is a quintessential summer drink in India. It has a lot of resemblance to the popular drink Boba. Made with layers of rose syrup, basil seeds, creamy milk, vermicelli, ice cream and jello, it will keep you thirsting for more!

While my mom made this frequently at home, the highlight of a trip to Mumbai was a visit to Badshah’s, in Crawford Market where their Falooda was to die for. That was her favorite restaurant and now a trip to Mumbai with our kids always includes that stop!

Servings: 6.  Time: 15-30 mins including the time to soak the seeds but not including the time to set the optional jello


  • 3 cups – Chilled milk
  • 1 packet Falooda sev (looks like yellow thin noodles) usually found in an Indian grocery store
  • 2 tbsp – Subja/Takmuria seeds (optionally use chia seeds). Subja seeds are good for digestion and found in Indian grocery stores
  • 1 cup – Rose syrup (Sharbat Rooh Afza bottle) or more to meet the desired sweetness
  • 6 scoops Vanilla or Strawberry  ice cream or a flavor of choice
  • 1 packet Jello – strawberry flavor (optional)


  • If using Jello, make it as per the instructions on the box and refrigerate to set.
  • Cook the Falooda sev per the instructions  on the packet or follow these instructions. In a cooking vessel, add 4 cups of water and bring to a boil. Add the Falooda sev/noodles and boil for 7 minutes, remove from the stove, drain the water and then add 3 cups of cold water and keep aside the cooked sev.
  • In another bowl, soak the subja seeds in 3 cups of water for 30 minutes. You will notice the seeds plump up.
  • Take 6 glasses in which you intend serving the Falooda. Pour a half cup of milk into each glass.
  • To each cup, add in 1/8th  cup (2 tbsp) of the rose syrup  to each glass and stir until blended. You can always add more syrup for desired sweetness.
  • Add in 2 tablespoons of jello along with 2 tablespoons of sev and 2 teaspoons of sabja seeds, in each cup.
  • Serve with two scoops of icecream into each cup.
  • Slurp!!

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