🍨 Chill & Indulge: 1 Kg Faluda with Ice Cream Recipe for Summer Bliss
Introduction:
When it comes to summer desserts, nothing beats a chilled glass of faluda layered with sweet basil seeds, silky vermicelli, rose syrup, and creamy vanilla ice cream. This recipe yields 1 kg of indulgent faluda that’s not just a treat — it’s an escape from the heat.
Originating from Persian cuisine and popular across South Asia, faluda is both nostalgic and luxurious. Whether you’re serving guests or pampering yourself, this icy treat delivers on all fronts
🍧 Ingredients (for approx. 1 kg):
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Full-fat milk – 500 ml
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Water – 200 ml
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Sugar – 4 tbsp (adjust to taste)
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Rose syrup – 6–8 tbsp
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Faluda sev/vermicelli – ½ cup (boiled)
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Basil seeds (sabza/tukhm malanga) – 2 tbsp (soaked for 30 mins)
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Vanilla ice cream – 4 scoops
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Chopped jelly (optional) – ½ cup
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Crushed ice – as needed
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Chopped nuts (pistachio, almond) – 2 tbsp (for garnish)
🧊 Instructions:
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Soak basil seeds in water for 30 minutes until they swell.
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Boil faluda sev or thin vermicelli. Drain and cool.
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In a pot, mix milk, water, sugar and chill it well.
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Assemble in layers: Add jelly, soaked basil seeds, sev, and rose syrup. Pour in cold milk mix.
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Top with scoops of vanilla ice cream, crushed ice, and chopped nuts.
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Serve immediately for the best taste and texture.
☀️ Serving Tips:
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Use tall glasses for that classic faluda look.
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You can add mango or strawberry jelly for extra flair.
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Serve with a long spoon and straw for easy enjoyment.
🌟 Final Thought
This 1 kg faluda recipe isn’t just a dessert — it’s a deliciously cold experience layered with texture and tradition. Whether you’re entertaining guests or beating the summer blues, this rich and rosy creation will keep everyone coming back for more. 🍧🌸