Pakistani Falooda

Ingredients

• 2 tbsp basil seeds (tukmaria), soaked in water 30 min
• 30g falooda vermicelli (or rice vermicelli), cooked and chilled
• 100ml rose syrup (Rooh Afza)
• 400ml cold milk
• 2 scoops vanilla or kulfi ice cream
• 2 tbsp red jelly cubes (optional)
• 2 tbsp chopped pistachios and almonds
• Rose petals to top (optional)

Instructions

1. Place a spoonful of rose syrup at the bottom of each tall glass.
2. Add soaked basil seeds (drained but plump).
3. Add cooked chilled vermicelli.
4. Top with jelly cubes if using.
5. Pour cold milk over to fill the glass three-quarters.
6. Float a scoop of ice cream on top.
7. Drizzle more rose syrup; scatter pistachios and rose petals.
8. Serve immediately with a long spoon.

Serving suggestions

• Eat with a long spoon and a thick straw.

Storage & reheating

Components keep separately; assemble fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions