Saturday 2 June 2018


Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's the ultimate Pakistani Summer treat!

A cross between a drink and a dessert, Falooda is surprisingly easy to make at home.
Essentially, it's an assembly of ingredients that you might already have in the house. I love serving Falooda in bar form, letting everyone pick and choose their own fillings ending in their perfect dessert.

The layers begin with chia or basil seeds. These seeds are soaked in water until they're almost jelly-like in consistency. They are an iconic part of the drink and you either love or hate them. Personally, I'm not a fan hence why I love letting everyone make their own drink - so people like me can leave the seeds out! 😜

Then, come the noodles. I've seen people make their own with a cornflour paste but I'm going down the easy route today and using dried noodles. You can find proper falooda noodles in Asian stores but I've found that rice noodles work just as well.

Cubes of jelly are also common in Falooda. Any flavour will work but I love strawberry jelly and so threw that in. The main dessert element of a Falooda comes from the ice cream. I used a malai kulfi today because I think it's milky nutty flavour works well with the others but any other kulfi or ice cream will do. Vanilla or strawberry are a good place to start.

Finally, the mixture that makes the Falooda a drink. There are a few options here. You can buy a Falooda packet mix and follow it's instructions. Or cook down milk and sugar until thickened before cooling it and stirring in Rooh Afza. I am something of a Rooh Afza fan. It's a sweet rose water syrup that today, has given the Falooda its lovely pink colour. I diluted mine with plenty of cold milk and used it to top up the tall glasses of Falooda. Serve them with long spoons and large straws. Repeat all Summer long.

Pakistani Summer Treats, previously: cardamom lassi // creamy mango milkshake // kheer // seviyan // no-machine mango swirl ice cream

A Simple List of Ingredients:
1. Chia Seeds or Basil Seeds
2. Falooda Noodles or Rice Noodles
3. Strawberry Jelly
4. Original Malai Kulfi
5. Milk
6. Rooh Afza
7. Chopped Pistachios
8. Chopped Almonds

Bismillah, let's begin!

First, prepare the jelly. I used 1 sachet Strawberry Jelly but you can use any flavour you like.

Set the jelly according to packet instructions then slice up into squares.

Next, the seeds. Traditionally in falooda, basil seeds but I found that chia seeds work just as well.

Put 2 tablespoons Chia Seeds into a bowl.

Add plenty of Water and leave the seeds to soak for 20-30 minutes.

During which time, the seeds will soak up the water and become almost jelly-like in consistency.

Next, prepare the noodles. I used falooda noodles which can be bought from Asian stores. Rice noodles work just as well though.

Take 1 nest Noodles.

Cook in boiling water according to packet instructions. Rinse under cold water until cold then drain well.

Now, let's prepare the rooh afza milk. Sometimes the milk is cooked down a bit with sugar to thicken it - you can do that if you want. Let it cool then stir the rooh afza. You can also do another option which is to use a falooda packet mix. I found the method I show here much easier.

It starts with Rooh Afza. This is a Pakistani sweet rose syrup which is extra popular during Ramadan when it's diluted with milk or water.

To a large jug, pour in Rooh Afza, to taste.

Then, add in as much Milk as you would like.

Give it a good stir and it's ready!

All our falooda components are ready so let's put them together.

But first, a quick recap. The chia seeds are jelly-like because they've soaked up all the water.

Then, the noodles. They're cold now because we rinsed them in cold water. I would recommend that you cut them up a bit because long noodles are really difficult to handle in falooda.

The jelly is set and I have cut it up into cubes.

I've also bashed up some Almonds and Pistachios to sprinkle over the falooda at the end.

At the last minute, take out some Original Malai Kulfi from the freezer. You can buy this from Asian stores.

You can replace the kulfi with any other kulfi you like or even ice cream. I love this original one because it has a wonderful milky cardamom, pistachio and almond flavour.

Grab the cold rooh afza milk.

And, more Rooh Afza if you want to drizzle it on top of your falooda!

Let's make ourselves some falooda! I love laying out all the ingredients and letting each person assemble their own according to their own taste.

Use any glasses you have in the house but for falooda, I love tall milkshake glasses.

I got mine online here!

To make my falooda, I put in some noodles.

Threw in my strawberry jelly!

Dropped in the chia seeds.

In all their jelly-like glory!

Next, plenty of malai kulfi.

A couple spoons should do!

And, because these glasses were so tall, I could add in another layer of all the ingredients.

Finally, top the falooda up with the rooh afza milk.

Once you wiggle the falooda with a spoon or straw, the milk will go all the way down.

Finish the falooda with the chopped pistachios and almonds.

And maybe, a drizzle of rooh afza.

Falooda is best served immediately with long spoons and large straws.

Repeat all Summer long!


the iconic Pakistani Summer treat.

Prep Time: About 30 minutes.
Cook Time: None!
Serves: About 6 people.


2 tablespoons Chia Seeds or Basil Seeds
1 nest Falooda Noodles or Rice Noodles
1 sachet Strawberry Jelly
Rooh Afza, to taste
Milk, as needed
Original Malai Kulfi, as needed
Chopped Pistachios, as needed
Chopped Almonds, as needed

Prepare the jelly:
Set the jelly according to packet instructions. Once set, cut up into squares.

Prepare the chia seeds:
Soak the seeds in plenty of water for 20-30 minutes.

Prepare the noodles:
Boil the noodles according to packet instructions. Rinse under cold water until cold. Drain and set aside until needed.

Mix up the rooh afza milk:
In a large jug, mix together the rooh afza and milk.

Assemble the faloodas:
Take tall milkshake glasses. In each one, spoon in the noodles, jelly, seeds and kulfi. Repeat another layer or two before topping with rooh afza milk. Sprinkle with chopped pistachios and almonds. Continue making the rest.

Serve the falooda immediately with long spoons and a large straw. 

Keep me in your Ramadan duas please, and enjoy your falooda!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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