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Easy Sweet Pakistani Falooda is a cherished dessert made with layers of falooda sev, Tukhmalanga (basil seeds), jelly, Rooh afza, and topped with homemade malai kulfi for an irresistible flavor.

WHAT IS FALOODA?

Easy Sweet Pakistani Falooda is a cherished dessert, celebrated as one of Pakistan's most beloved treats. It blends with Homemade Malai Kulfi, basil seeds, jelly, vermicelli noodles, and the signature Rooh Afza syrup, rooted in the traditions of Pakistan and North India.

This adaptable Pakistani/Indian dessert recipe can be customized based on the ingredients you have on hand, adding to its appeal. Falooda’s unique flavors and essence make it an irresistible treat.

Some people skip Malai Kulfi and use store-bought vanilla ice cream instead, adjusting the ingredients to suit their preferences or availability.

Falooda is one of those must-have treats for me on the very first day I arrive in Pakistan. It’s a traditional Pakistani/Indian recipe, much like Zarda and Shahi Tukray.

STEPS IN FALOODA

There’s no single right way to make Falooda, but let me share the method I follow to create a perfectly layered glass of this delicious Pakistani dessert.

Basil seeds
Jelly
Malai Kulfi
Vermicelli noodles
Rooh Afza
Jelly
Basil seeds
Malai Kulfi
Vermicelli
Rooh Afza

INGREDIENTS

Basil Seeds: Soak them in water briefly, and they will triple in size, creating a unique texture.
Malai Kulfi: Cut into square or rectangular pieces for a visually appealing presentation.
Jelly: Prepare the jelly ahead of time, ideally the night before, for the best consistency.
Rooh Afza: Rose syrup is essential as it adds the signature flavor and aroma.
Vermicelli: Use the specific type of vermicelli made for Falooda, as regular vermicelli won’t achieve the desired result.

HOW TO ASSEMBLE FALOODA?

In a glass, add basil seeds.

Add jelly.

Then add homemade Malai Kulfi.

Then add vermicelli.

Next add some more jelly.

Add homemade Malai Kulfi.

Now add vermicelli.

Add Rooh afza.

Enjoy!

HOW TO STORE IT?

It’s best to avoid pre-assembling Falooda, as refrigeration melts the Kulfi, and freezing solidifies all the ingredients. Falooda is meant to be enjoyed fresh, with no need for long-term storage.

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