Royal Falooda

One of the most popular cold desserts of this part of the world served with vermicelli, sabja seeds, rose milk and dry fruits. This special Falooda tastes so royal with National Jelly that you’d actually feel its class and grandeur.

I Made It


For Jelly:

  • National Strawberry Jelly 1 packet
  • Water 1 cup
  • Sugar 4 tbsps
  • Rose Essence 2 drops

For Vermicelli:

  • National Vermicelli ¼ cup
  • Ghee 1 tbsp
  • Water ¼ cup
  • Sugar 2 tbsp

For Falooda:

  • Milk 1 liter
  • Basil Seeds 1 tbsp
  • Pink Food Color ½ tsp
  • Chopped Pistachios 50 gm
  • Chopped Almonds 50 gm
  • Peel Pistachios 50 gm
  • Rose Essence 5 drops
  • Sugar 1 ½ cups
  • Kulfa Ice Cream 2 scoops
  • Khoya 100 gm
  • National Corn Flour 1 ½ tbsp
  • Mixed Fruit Can ½ can


  • Stir the National Vermicelli in ghee for 2 minutes and then add quarter cup water and 2 tbsp sugar. Cook it on steam for 2-3 minutes, keep stirring at room temperature.
  • For Jelly, simmer all the ingredients on low flame for 2-3 minutes and set aside.
  • For Falooda, heat 1 cup milk on low flame and dissolve 1.5 cups of sugar, 5 drops rose essence and 1 tsp pink food color in it. Add 2 tbsp of chopped almonds and pistachios, 1 tsp basil seeds, 50 gm khoya and cook for 2 minutes. Now add 1.5 heaped tbsp of National Corn Flour in it, simmer till it gets a little thick and turn off the flame. Add more khoya and stir. Now let it cool completely and refrigerate for 30-35 minutes.
  • Pour it in a serving bowl. Add mixed fruits, cooked vermicelli and mix. Now add 3 scoops of ice cream, National Strawberry Jelly and peeled pistachios on top, refrigerate for at least 3 hours and serve.