top of page
  • Writer's pictureheutemalindisch

Royal Rose Falooda - Indian sundae with rose syrup and basil seeds

Rose Falooda, is a dessert drink made with Rooh Afza (rose syrup), crunchy, plump Sabja seeds (sweet basil seeds), silky noodles and milk with vanilla ice cream. Optionally garnished with nuts or rose petals, this cooling drink can be prepared in minutes, making it the easiest and most stunning dessert ever!

History of Falooda

The origins of Falooda can be traced back to Persia, where a similar dessert, Faloodeh, was popular among the Persian people. The dessert came to India with the many Persian merchants and dynasties that settled India and made it their home.

There are many variations of Falooda, but my favorite by far is Rose Falooda. A great recipe to prepare, you should soak the sabja seeds (sweet basil seeds) in advance and cook the falooda sev. This can all be prepared up to a day in advance.

Ingredients for Rose Lassi

Sabja seeds - also known as tukmaria, are the seeds of basil plants that are widely grown in India. These seeds are rich in fiber, full of nutrients and very similar to chia seeds. Unlike chia seeds, sweet basil seeds are usually eaten after soaking in water. When soaked in water, they acquire a gelatinous tapioca-like texture within minutes. With their chewy, crunchy texture, these basil seeds have no flavor and can therefore be used in many recipes, especially in cooling drinks or even plain water.

Glass Noodles - Thin noodles made of cornstarch or added with tapioca flour, known as Falooda Sev, are often added to falooda. Since FaloodaSev is not readily available here in Germany, I used glass noodles. To use, simply boil in hot water for 5 minutes, pour into a colander, rinse with cold water and drain the water completely.

Rooh Afza Syrup - a must in this recipe, Rooh Afza syrup (rose syrup) adds refreshing flavors and sweetness to the drink. You can also use regular rose syrup as a substitute.

The remaining 2 ingredients are milk (low fat or whole milk) and vanilla ice cream.

What is Rooh Afza?

Rooh Afza is a concentrated pink syrup made from herbs, fruits, vegetables, flowers and roots. It was developed in 1906 by Hakeem Hafiz Abdul Majeed in Ghaziabad (British India) and later distributed from Old Delhi (India).

In Persian language, "rooh" means "soul" and "afza" means "what nourishes the soul" or "uplifts/improves the spirit." So the term Rooh Afza literally means "he who nourishes the soul and strengthens the soul and spirit", it really lives up to its name.

Rooh Afza's formula is known to be based on the ingredients of traditional Yunani or Unani medicine. It is thick, very sweet and designed to reduce body heat. Therefore, it is best enjoyed dissolved in water or milk.


  • 1 tbsp Sabja seeds (sweet basil seeds)

  • ½ cup water

  • ½ package of thin glass noodles, available in Indian grocery stores

  • 5 - 6 drops of yellow food coloring, (optional)

  • 4 - 6 tbsp Rooh Afza syrup (rose syrup)

  • 1 cup low-fat or full-fat milk, chilled

  • 2 scoops of vanilla ice cream

  • 1 tbsp chopped nuts, (optional)


Soak sabja seeds (sweet basil seeds) in ½ cup water.

Cook the glass noodles according to the instructions on the package. You can add a few drops of yellow food coloring to the noodles as desired while cooking.

Pour them into a colander and rinse them with cold water, draining all the water. Cut the noodles into 5 to 8 cm long pieces with kitchen scissors and set aside.

Assemble the dessert in 2 tall glasses by layering 2 tablespoons of soaked sabja seeds (sweet basil seeds), 2 tablespoons of cooked noodles, 2 tablespoons of Rooh Afza (rose syrup) and ¾ cup of milk in each glass.

Add a scoop of vanilla ice cream. Sprinkle some chopped nuts on top. Stir gently and add more Rooh Afza syrup if needed.

Enjoy immediately.


  • Soaked Sabja seeds and cooked noodles can be refrigerated individually for 2 to 3 days.

  • Replace Sabja seeds with chia seeds, but they need to be soaked in water overnight.

  • Almond milk can be used here instead of cow's milk.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.

Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



bottom of page