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Rose Falooda With Instant Rabri Featured Image
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5 from 15 votes

Rose Falooda Recipe (With Rabri)

Rose Falooda or Faluda is a yummy indian beverage dessert made with rose syrup, noodles, ice cream, jelly and cold milk. It is an incredibly popular in the indian subcontinent and is super easy to make.
Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Drinks
Cuisine: Indian
Servings: 2
Calories: 936kcal


  • 4 tablespoon jello/jelly raspberry or strawberry
  • ½ cup falooda vermicelli available in indian stores
  • 2 tablespoon sweet basil seeds (sabja/tukmaria seeds)
  • 2 scoop ice cream vanilla or strawberry
  • 2 tablespoon mixed nuts chopped
  • 4 tablespoon heavy cream
  • pinch cardamom powder

For Rose Milk

  • 2.5 cup whole milk
  • 2 tablespoon rose syrup
  • 2 tablespoon condensed milk or sugar

For rabri (makes extra (about ½ cup Rabri, We need 2 tablespoon per serving)

  • 1 cup whole milk
  • ½ cup paneer malai or full fat
  • ¼ cup condensed milk
  • 6-7 saffron strands


  • Rose syrup, Rose petals, Marachino Cherries


Set The Jello (Can be done 1-2 days in advance)

  • Follow package instructions and set the jello. Once set, you can cut into squares, I just use a spoon to layer the jelly :)

Prepare Rabri (Can be done 1-2 days in advance)

  • Add milk to a heavy bottomed pot. Place on a stove, bring to a boil, reduce the stove to low medium and let the milk simmer for 8-10 minutes, stir periodically to make sure that it doesn't stick to the bottom of the pot.
    Note:- The milk will almost reduce to half its volume and start getting thick. Scrape the sides of the pot every now and then and add back the malai scrappings to the milk.
  • Once the milk has reduced a bit, add the crumbled paneer and condensed milk.Mix well and cook stirring often. Tip:-Stirring often makes the rabri creamy and also breaks down the paneer for the right (slightly grainy) texture of rabdi. Cook for about 8 more minutes or till it reaches the desired thickness. Taste and if you feel you can add 1-2 tablespoon of sugar if you feel that the rabdi isn't sweet enough. I like to keep in lightly sweet else it tastes quite heavy.
  • When the rabdi has thickened, switch off the stove and mix in the saffron. Mix well. Let it sit covered till its cooled down. Store refrigerated.

When You are ready to serve falooda

  • Soak the sweet basil seeds in 4-5 tablespoon cold water.
  • Cut or break the noodles a little bit to reduce length. Boil the falooda vermicelli as per package instructions. Keep the noodles al dante. Rinse with ice cold water to chill them.
  • In a small pitcher with spout, mix the milk with rose syrup and condensed milk.
  • Add cardamom powder to chilled heavy cream and whip to soft peaks. I keep the whipped cream unsweetened you can sweeten ith 1-2 tablespoons of sugar if you wish. .

Layer The Falooda

  • To a tall glass, add few pieces of jello followed by about 2 tablespoon of falooda noodles. Drizzle ½ tablespoon rose syrup over the noodles.
  • Add 2 tablespoon of soaked sweet basil seeds.
  • Add 1.5 tablespoon of rabri along with few chopped nuts.
  • Add a scoop or two of icecream. Spoon 1 tablespoon rabri on top.
  • Fill the glass with about 1 to 1.25 cup rose flavored milk.
  • Add 1-2 tablespoon of whipped cream. Drizzle little rose syrup.
  • Top with chopped nuts, rose petals, cherries and serve immediately.


  • Falooda is all about colors, layers and textures. If you ask me, the loaded the better! However, if you wish to skip certain items like whipped cream, its is totally fine.
  • Since there are a lot of sweet layers going on, be a little mindful of how you sweeten different components like milk and whipped cream. It is totally fine to leave the whipped cream unsweetened.
  • Layer falooda right when you are ready to serve it.
  • Make sure that the different components are super chilled when you start layering the falooda.
  • Use softened ice cream. Its easy to scoop and starts mixing right away with other layers.
  • To save time, I do start prep a day or two ahead (making jello, making rabri, reducing milk etc) and highly suggest you do the same.
  • You can toast the nuts for a nice flavor.
  • Usually Falooda is served with a long handle spoon. Serve both with spoon and a sipping straw.
  • If you wish you can make 3 servings out of this recipe by serving in shorter/small size glass cups. 
  • Use thin rice noodles if you cannot find falooda noodles.
  • Use soaked chia seeds or boba pearls in place of sweet basil seeds. 
  • Use strawberry syrup +2 tablespoon of rose water to flavor milk without rose syrup. 
Flavors & Variations
  • Kulfi Falooda - Instead of Ice cream use pistachio or malai kulfi. Slice or cut kulfi into small pieces and add.
  • Mango Falooda - Make Mango Milk using fresh or canned mango pulp and milk. You can use orange or banana flavor jello in that case.
  • Chocolate Falooda :- Add chocolate syrup to milk instead of rose syrup.
  • Fresh Fruit Falooda - You can add chopped fruits or fresh berries to add freshness.
  • Boba Falooda- Add some cooked boba pearls along with the jelly. So So good!
  • Custard falooda - Use vanilla custard instead of rabri.
  • Caramel Falooda- Use caramel to sweeten the milk.
  • Make It Vegan/Dairy free - Use plant based milk and make sure that the syrup you are using is vegan. Use vegan ice cream of choice. Use agar agar based jello.


Calories: 936kcal | Carbohydrates: 88g | Protein: 32g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 330mg | Potassium: 1043mg | Fiber: 5g | Sugar: 77g | Vitamin A: 1300IU | Vitamin C: 2mg | Calcium: 1086mg | Iron: 1mg