Customizable: Just because you’re making this falooda at home, you can adjust the ratio of some elements as per your liking. E.g., if you like more jelly, add more. If you like more vermicelli, add more. Don’t like sabja seeds then add less. Mango Falooda and strawberry Falooda are popular variants, adding a touch of fruity freshness to this decadent delight.

There are so many variants of the falooda recipes, including fruit-based falooda such as mango falooda, strawberry falooda, etc. Feel free to experiment with assorted flavors, syrups, toppings, or fruits to make your own distinct variety of faluda. Falooda was also a part of our festive traditions. Be it birthdays, anniversaries, or festivals, it was always on the dessert menu. You can always mix the chopped fruits in a teaspoon of honey to prevent fruits like apple from oxidizing and changing color. Substitutions & Variations To make the best homemade falooda recipe, start by reducing the milk to 3/4. Then sweeten it with sugar. You can also flavor it with cardamom or saffron strands. Add chopped nuts to this reduced milk. Let the milk chill in the refrigerator for at least 2 hours. Three or more flavors of Ice Creams are used in making the royal fruit falooda. I chose to use Vanilla Ice Cream, Chocolate Ice Cream and Strawberry Ice Cream to fill up my falooda glass. Other ice cream flavors like Dry Fruit, Pistachio can also be used. It is better to avoid dark chocolate or caramel flavored ice creams.Falooda Cake – level up your store bought cake mix with one of the very famous Indian beverage Falooda flavors along with basil/chia seeds, vermicelli, dry fruits and rose syrup along with fresh cream frosting! Rose Jelly or any flavored colorful jelly is used as the next component, one of the main ingredients for assembling the falooda. I use vegan ingredient agar-agar to make jelly at home, refer to the Rose Jelly recipe for more details. As time progressed, the faloodeh made its way across the Middle East, eventually arriving in South Asia. Falooda or Faluda is a popular Indian summer dessert made with layers of milk, basil seeds, falooda sev, ice cream, nuts, and rose syrup.

Next add 2-3 tablespoon of chopped apples and bananas, followed by 2-3 tablespoon of pomegranate arils & chopped grapes. To make a vegan version of falooda, use plant based or vegan milk such as almond milk, coconut milk or oat milk. Also, use vegan ice cream. The beauty of using milk is that you can choose according to your dietary preference: full-fat, skimmed, or even plant-based alternatives like almond or oat milk. For instance, a serving of spicy biryani followed by a glass of chilled Falooda can be a delightful play of contrasting flavours – the heat of the biryani perfectly balanced by the cool, sweet Falooda. After narrowing down the ingredients in the buttercream, I realized that it was vanilla! The SECRET (and for years, illusive) ingredient was the extract that I use religiously, in a lot of my baking, and had never thought was a core part of the falooda flavor!Prepare Rose Jelly and allow it to set at room temperature. Cut it into small squares and set aside. Vegan: Use plant based milk, evaporated milk and ice cream (and egg free). Make jello with agar agar. Use only maple syrup and skip honey.