Niru Faluda, 290 ml

Product Information

Turn off the heat and let the milk come to room temperature. Add the tukmalanga seeds and the vermicelli, and the rose syrup/rooh afza. Chop/grind the nuts finely (save 2-3 for garnishing). Add the chopped nuts into the drink and stir together.

It is by happy coincidence that I was able to recreate this authentic flavor! I finally figured out the secret ingredient after years of trying different recipes. It was vanilla! Just good ol’ plain vanilla extract!

More From Niru

Falooda (or faluda, faloodah) is popular across the Indian subcontinent, but has it’s origins in Persia. Hahaha. No. By the time I have finished my sniff, white floaty clumps of debris begin to rise to the surface of the liquid, crushing what little optimism I have left. BITCH YOU THOUGHT.

Rose syrup: The beautiful pink color of this faluda comes from rose syrup (another key ingredient). Rose syrup is easily available here in the USA, and you will find it in Indian grocery stores. Instead of rose syrup, you can use rooh afza as well. There is no milk in this drink, but instead water and “non-dairy creamer”. Confusingly, this is listed as a milk allergen because it’s made of the milk protein (and safety match binder!) casein. Hmm. The faluda also contains everyone’s favourite insect derived E number: cochineal. Hmmmmmmmm. The drink does fortunately contain genuine basil seeds. It is easily available in any Indian or Pakistani grocery store. It comes in yellow or white color, you can choose any. The flavour takes a while to unfold on your tongue, beginning as a very diluted sugary taste, then developing into an artificial powdery approximation of rose before ending on a big, oily faux cream tang. It is not good. It falls into the dessert category as it is an indulging beverage that is heavy and full of calories. You can call this falooda a dessert drink just like this mango mastani. You’ll need a straw as well as a spoon to enjoy it.Break the vermicelli or rice noodles into 1 inch pieces then boil like you would pasta, drain and refrigerate to cool. Falooda is a unique rose-flavored dessert drink with many layers of different elements such as jelly, basil seeds, vermicelli, rose syrup, sweetened milk, ice cream, and the topping of nuts and rose petals. Falooda is adopted (or derived) from the Persian dessert ‘faloodeh’. Falooda recipe is more popular in South Asian countries like India, Pakistan, Bangladesh, Sri Lanka, etc. You’ll find many street stalls selling falooda all over India, especially in Mumbai, Pune, and Delhi. You’ll find this in many restaurants’ menus as well.

In Iran you will find faloodeh, but it will look a little different from this. Both use vermicelli noodles and are flavored with rose, but the Persian faloodeh is generally more of a frozen dessert.

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