Last summer in Kerala, a small rooftop café served me an unforgettable frosty glass of Falooda with Rose Jelly Pearls that sparkled under the midday sun. The aroma of roses took me straight back to my grandmother’s garden, where we plucked petals for her famous rose syrup during Holi festivities.
This Falooda with Rose Jelly Pearls is a delightful fusion of creamy milk, aromatic rose syrup, and playful jelly beads. Follow this rose palooda recipe with jelly pearls to craft your own summer rose falooda drink recipe at home and impress your friends with an exotic, cooling treat.
Ingredients List of Falooda with Rose Jelly Pearls Recipe
- 2 cups whole milk (or almond milk for a dairy-free option)
- 2 tablespoons sweet basil seeds (sabja seeds), soaked
- 3 tablespoons rose syrup
- 1 cup rose jelly pearls
- 2 scoops vanilla ice cream (use dairy-free coconut ice cream as substitute)
- 1 tablespoon chia seeds (optional boost)
- Crushed ice or ice cubes
- Fresh rose petals for garnish
- Optional: 1–2 tablespoons sugar-free rose syrup or honey for a low-sugar twist
- Fruit swap: Add mango cubes or diced strawberries for a fruity variation
- Carbonated option: Top with sparkling water or soda for effervescence
Step-by-Step Instructions
- Prep basil seeds: Soak sweet basil seeds in ½ cup water for 10 minutes until they swell and become translucent.
- Chill milk: Pour milk into a pitcher and refrigerate for at least 15 minutes for a frosty base.
- Assemble glass: In a tall glass, layer 1 tablespoon rose syrup, 2 tablespoons soaked basil seeds, and ÂĽ cup rose jelly pearls.
- Add ice: Fill the glass halfway with crushed ice or ice cubes to keep it extra cold.
- Pour milk: Slowly pour the chilled milk over the layers, leaving room for ice cream.
- Scoop ice cream: Gently drop two scoops of vanilla ice cream on top—blend until frothy, or leave to float for visual appeal.
- Garnish: Sprinkle chia seeds and fresh rose petals. Serve immediately with a long spoon and straw.
Total Time: 20 minutes (including chilling)
Chef’s Creative Tip
Elevate your palooda with textures and flavors that surprise the palate. By infusing your own rose syrup or even blending in fresh rose petals, you’ll capture a more authentic floral aroma. For deeper color and a richer taste, consider steeping dried hibiscus alongside your rose petals, then straining. This recipe is perfect for themed parties—imagine serving in vintage glassware with edible gold flakes or a sprinkle of crushed pistachios for a royal touch.
- Swap vanilla ice cream for kulfi or coconut sorbet for a tropical twist.
- Layer seasonal fruits like lychee or pomegranate arils between jelly pearls.
- Infuse milk with cardamom pods while heating, then cool before assembling for an aromatic depth.
Nutritional and Cultural Insights
Rose syrup brings antioxidant properties and a calming aroma. Basil seeds are rich in fiber and help with digestion, while chia seeds add omega-3 fatty acids. palooda originated in Persia and traveled to the Indian subcontinent, becoming a beloved summer beverage in India, Pakistan, and Bangladesh. This refreshing drink is often served at weddings and festivals.
| Ingredient | Calories |
|---|---|
| Whole milk (2 cups) | 300 |
| Rose syrup (3 tbsp) | 150 |
| Rose jelly pearls (1 cup) | 80 |
| Vanilla ice cream (2 scoops) | 250 |
| Basil seeds (2 tbsp) | 40 |
Do you want to try Falooda with Rose Jelly Pearls Recipe?
Give this Falooda with Rose Jelly Pearls a try at your next summer gathering and let us know how it brightened your day! Share your creations on Instagram with #SummerFaloodaSeries and comment below your favorite twist. This recipe is part of our ongoing summer drinks series—stay tuned for our next post: Mango Mint Cooler.
Explore more best Indian summer drinks and discover health tips
