This classic rose flavored Indian dessert is like a mash-up between an ice cream sundae and a milkshake. Remix the recipe with vegan fruit jel, soy milk, and vegan ice cream for the perfect Vegan Falooda experience.
I declare 2018 as the year of the Vegan Falooda!
Move over Mango Lassi, this bright pink dessert slash drink slash ice cream sundae is poised to take over an Instagram feed near you!
This post contains affiliate links which means I will earn a commission if you purchase through those links, at no additional cost to you.
And why is that? Because Vegan Falooda tastes as good as it looks.
Which means, VERY.
But also because this dessert is easier to make than you think. All it takes is a few good ingredients, all of which can luckily be found on Amazon.
*A note about the fruit jel: I’ve used the Snack Pack brand of ‘Strawberry Fruit Jel’ which is made of carrageenan instead of gelatin. If you’re having a hard time finding it in stores, Simply Delish makes a wonderful brand of kosher certified vegan fruit gel, as does Bakol. In a real pinch, you can also make your own using agar-agar and fruit juice, if needed.
Vegan Falooda engineering is quite simple, and consists of 6 basic parts (from top to bottom):
These ingredients can be substituted in a pinch, but they’re really the heart and soul of this dessert and should be kept true to its form.
The other ingredients are optional. Go wild with the toppings.
Pistachios, almonds, cashews, cherries – go for it!
Some people like this more like a milkshake, so there is a nice dollop of ice cream on top, whereas some people like this better as more of a sundae where all of the ingredients sit pretty over a mountain of ice cream.
It’s 2018. You’re in charge of your body and what you put in it.
Personally, I love it in it’s classic form as a tall glass of YUM.
Serve with a spoon and a wide bubble tea straw, and enjoy the melange of textures that go down with the sweet sweet creaminess of rose milk and ice cream.
Does it get any better than this?
- Soak basil seeds in a bowl with ¾ cups water for 10 minutes, until they triple in size
- Heat 2 cups of water in a sauce pan, turning off the heat when it reaches a rolling boil; place mung bean noodles in hot water and let soak for 10 minutes
- Once noodles are tender, drain and rinse with cold water to stop the cooking; take clean kitchen shears and cut the noodles until they are bite sized (no bigger than the size of a quarter)
- In a small pitcher combine the milk and rose syrup and mix well
- In a tall glass, layer in basil seeds, noodles, fruit jelly, rose milk, ice cream, and toppings as desired
- Serve with a small spoon and a wide bubble tea straw and enjoy!
Check out this video for the step-by-step instructions, and like, comment, and subscribe to my Youtube channel for more fun recipes like this in the future.