Eid Eats 2015: Falooda

Eid Eats 2015, hosted by Sarah of Flour and Spice, Asiya of Chocolate and Chillies, and myself, has finally arrived! Welcome!

I’ve been really excited to see what everyone is “bringing” to our fancy-pants party 🙂
To submit your post, simply click on the Eid Eats graphic below and follow the given instructions (submissions will be open form 7/15 through 7/18). Be sure to follow the guidelines (found here), and enjoy the party!

Also, whether you choose to bring something or not, hang around and check out the fun things everyone else is sharing. You’re sure to find some lovely Eid inspiration 🙂

Today I’m sharing with you all a delicious glass of cooling Falooda. Falooda is a traditional Pakistani/Indian dessert-beverage. Everyone seems to have their own spin on it, but generally speaking it is a concoction of milk, rose syrup, basil seeds, jello, vermicelli, and either kulfi or ice cream. The recipe I’m sharing today, really isn’t a recipe at all. All of the ingredients are layered in a tall glass, in as much or as little quantity desired. It’s a great treat to make and share on Eid because it screams fancy, and it is a quick dessert that can be pulled together in no time 🙂

While we’re at it, you can check out what Asiya is sharing here, and what Sarah is sharing here.  Also, if you would like to see the yummies our friends shared last year, you can check out Eid Eats 2014 here.

And my dear friends, Eid Mubarak! May this holiday season bring you and your families peace and happiness!




Yield: Varies


  • Falooda sev/noodles
  • Basil seeds
  • Jelly crystals
  • Rooh Afza (Pakistani rose syrup)
  • Kulfi or ice cream
  • Milk, optional
  • Crushed almonds or pistachios


Prepare Falooda sev according to package instructions. Once cooked, store immersed in cold water.

Soak basil seeds in plenty of water. Seeds will swell up and double in size after some time (overnight soak is best).

Prepare jelly crystals according to package instructions. Allow it to set. Once it is completely cooled, cut into small pieces.

In tall glasses, pour a small amount of Rooh Afza as the first layer. Add desired amount of Falooda sev (with some of its water). Add a spoonful of basil seeds, followed by jelly crystals. Top with a scoop of kulfi or ice cream, and garnish with nuts. If the Falooda seems too thick, add a splash of milk.

Serve immediately.



19 responses

  1. Oooh, I love falooda! Which is strange because I REALLY dislike rooh afza, but my love for kulfi supersedes my hate for the red stuff so maybe that’s it 🙂
    Last time I time I had some was in Houston during Spring Break at this kulfi place. I think I need to make some soon.

    • You know, I had a lot of Rooh Afza growing up but surprisingly I haven’t had it so much the past few years. I have yet to visit Houston, but I think we may be planning a visit soon iA 🙂

  2. Gorgeous photo (as usual!)

    Basil seeds and I are having a love affair this summer 😛 a recent discovery for me! Early Eid Mubarak to you and your family xxx

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  5. Yum! In South Africa they call this drink Bombay Crush. I only ever knew the seeds as tukmariya so we had a hard time finding them after moving to Aus, until we eventually learned they were basil seeds. Lol.

    • I remember you telling me that! It’s funny that you mention that, because after you told me that I started hearing others refer to it as Bombay Crush as well, lol 🙂
      As for Tukmariya, there’s so many names for it! My in-laws call it Tukmulanga.

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  7. Hello sister! I’m glad you’re still active! I was afraid I might not find anyone I know anymore. It’s been a long time! How have you been? Thank you for your emails, I just have’nt had the time to write back….but I’m here now and I’m really glad to sti find you here! ❤

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