Chilled Rose Falooda with Cashews & Raisins for Hot Days

Written by Deepali Verma | June 14, 2025

Sweat dripping on the forehead, fan blower in full mode, and a desire for something chilled setting inÑisn't that the height of summer in most of India? Meals become lighter, nap durations become longer, and beverages become more icy than watery. But something that never disappoints in cooling down in the most comforting fashion is a glass of falooda.

But not just any falooda. WeÕre talking about a chilled rose falooda with cashews and raisins. It brings in that nostalgic rose syrup scent with the comforting chew of soaked basil seeds and vermicelli. The cashews add a nutty bite while raisins bring in a touch of natural sweetness that balances the rose beautifully.

This one does not require a festival or a reason. If it's a work break, a treat after doing chores, or simply an old-fashioned heat fix, falooda stands on its own. And this version makes it slightly different to provide you with more depth and satisfaction without being heavy. No fancy steps or ingredients to track down. Just some relaxed prep, a proper mix, and it's good to go.

Here's how to prepare this refreshing glass of bliss for hot summer days and remain cool without flipping on the stove so frequently.

Chilled Rose Falooda with Cashews & Raisins Recipe

Ingredients:

• 2 tablespoons basil seeds (sabja), soaked for 15 minutes
• 1/2 cup falooda sev or vermicelli, boiled and cooled
• 2 tablespoons rose syru
• 2 cups chilled full-fat milk
• A scoop of vanilla or rose ice cream (optional but highly suggested)
• 1 tablespoon chopped cashews
• 1 tsp golden raisins
• Ice cubes (optional)

Method:

1. Soak the basil seeds in water until they get swollen and become jelly-like in texture.
2. Prepare the falooda sev or vermicelli, then rinse and wash cold.
3. In a tall glass, begin layering: a teaspoon of basil seeds, vermicelli, a swirl of rose syrup, then pour chilled milk gently over.
4. Add some ice cubes if it's a really hot day.
5. Sprinkle the chopped cashews and raisins on top and top with a scoop of ice cream.
6. Serve immediately with a long spoon and straw.

7 Tips for Iced Rose Falooda with Cashews and Raisins for Hot Summers

1. Soak Basil Seeds Properly

Don't skip this step. Basil seeds require at least 15 minutes in warm water to swell up completely. They inflate like tiny jelly pearls and introduce the cooling kick that falooda is famous for. Short soaking them will result in them staying hard in the middle, which can be a turn-off. So do some planning aheadÑjust a water bowl and waiting time is all needed.

2. Select the Correct Milk

For that rich richness, use full-fat milk. Skim or low-fat milk will taste watered down after ice and rose syrup have had their way. Refrigerate it for a few hours before you begin layering. You don't want to rely on ice cubes for coldness onlyÑthose melt too quickly and thin out the entire drink. Pre-chilled milk ensures solidity.

3. Use Falooda Sev or a Close Substitute

Falooda sev is cornflour-made and slightly translucent if boiled. You can use thin vermicelli or even rice noodles in their absence, if they are boiled until soft and chilled. Overcook it at your own peril, you get a sticky disaster otherwise. As soon as they're boiled, put it in cold water to prevent further cooking and store it to keep layering hand.

4. Don't Skip the Nuts and Raisins

Cashews and raisins provide both bite and sweetness in this rendition. Light toasting the cashews first provides a more robust flavor, but it's not necessary if you're skipping heat. Raisins swell slightly in the milk and counter the sweet flavor of the rose syrup. They also make the dessert more filling, making it a snack you can actually count on during hot summer afternoons.

5. Use Good Quality Rose Syrup

All rose syrups are not created equal. Some may be too sugary or have that fake rose aroma to them. Choose for a brand you can trust, or even better, a local or homemade one. The good quality rose syrup will make the final drink more balanced and refreshing. A little kewra water can also be added if you'd like to maximize the floral flavor without making it too strong.

6. Ice Cream is a Bonus, Not a Must

While a scoop of vanilla or rose ice cream adds a creamy lift to the falooda, itÕs not a dealbreaker. If youÕre making this regularly, skip the ice cream for everyday sipping. On weekends or for guests, go ahead and add itÑit melts slowly and swirls into the milk, turning every sip into a mini dessert. Keep the ice cream cold till the last second before serving.

7. Serve Immediately, Always

This dessert won't hold out. After layering, it should be served immediately. The basil seeds and vermicelli settle, and the syrup begins to integrate into the milk. That's okay, but don't wait too long, or the entire thing is flat. In preparation for a crowd, have the ingredients prepared in individual bowls and assemble each glass as needed. That way, everyone enjoys the authentic falooda experienceÑlayered, cold, and ready to serve.