Falooda sharbat recipe | faluda sharbat |homemade falooda

This is a quick and delicious doodh sharbat recipe. It features a rich and creamy milk mixture made with milk, falooda sev, and a touch of custard powder for thickness and extra creaminess. Once prepared, the mixture is cooled down, flavored with rose syrup, and chilled before serving. It is then paired with ice cream, making for an irresistibly tasty treat.

Unlike the traditional falooda method—where each ingredient is prepared separately—this recipe simplifies the process while delivering the same delightful flavors. Perfect for summer, this refreshing and flavorful drink is not only satisfying but also easy to make. Share this sweet delight with your friends and family—give it a try!

• Use Full-Fat Milk: When preparing the doodh-based sharbat mixture, use full-fat milk for a richer taste. Add falooda sev directly into the boiling milk to cook it easily.
• Enhance the Texture: For a smooth and thick consistency, add a little custard powder while boiling the milk. If you don’t have custard powder, cornflour works as a great alternative.
• Flavoring the Sharbat: Once the milk mixture cools down, mix in rose syrup for a classic falooda flavor. You can also experiment with different flavored syrups as per your preference.
• Serving Tips: Falooda sharbat tastes best when served chilled with a scoop of vanilla ice cream and your favorite toppings.

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Recipe Video

Falooda sharbat recipe | faluda sharbat |homemade falooda

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Freezing time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course beverages, Dessert

Cuisine Indian

Servings 6 big size glass

Ingredients

 

1x2x3x

• ▢ 1 litre milk
• ▢ ¼ cup sugar powder or as required
• ▢ ½ cup or 60 grm sevai or vermicelli
• ▢ 1 tbsp custard powder
• ▢ ½ cup water
• ▢ 6 tbsp rose syrup or as required
• ▢ 2 tbsp sabja seeds
• ▢ 2 tbsp almond slits
• ▢ 2 tbsp pistachio slits
• ▢ Garnish with vanilla ice cream - tutti-futti and pistachio slits

Instructions

• In a pan, add 1 liter of milk and bring it to a boil.
• Now add ¼ cup of powdered sugar and mix well.
• Then add ½ cup of sevai to the boiling milk and mix well. Stir continuously, and let the sevai cook properly for 4-5 minutes.
• Meanwhile, in a mixing bowl, add 1 tbsp of custard powder and ½ cup of water. Mix well.
• Then add the custard powder mixture to the boiling milk and mix well.
• The milk mixture will start to thicken. Switch off the gas and transfer the mixture to a mixing bowl.
• Let it cool down. Add 2 tbsp of almond slits, 2 tbsp of pistachio slits, soaked sabja seeds, and 6 tbsp of rose syrup. Mix well.
• Falooda sharbat is ready. Refrigerate it for 2 hours.
• Serve chilled falooda sharbat topped with vanilla ice cream, tutti-frutti, and pistachio slits.

Notes

• Use thick sevai (vermicelli) for sharbat; do not use thin sevai. Do not roast the sevai, and there is no need to boil it separately.
• 1 tbsp of custard powder is perfect for 1 liter of milk. Custard powder adds thickness to the sharbat mixture.You can use corn flour instead of custard powder.
• Let the sharbat mixture cool to room temperature before adding rose syrup.
• Falooda sharbat taste great when it is serve hot.

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