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  • 3 to 4
  • Easy
  • 10 minutes


  • 1 cup water, at room temperature
  • 2 t sweet basil seeds (sabja)
  • 6 vanilla ice cream scoops
  • 3 cups milk
  • 2 t rose-water
  • 2 T rose syrup
  • pistachios, roughly chopped, to garnish
  • Turkish delight, to garnish
  • dried rosebuds, to garnish

Cooking Instructions

1. Place the sabja seeds in the water and allow to bloom while you make the falooda– around 15 minutes.

2. Place the remaining ingredients in a blender (you can do this in two stages if you have a smaller blender) and blend – the texture should be quite liquid like a milkshake and pink in colour.

3. Pour into a jug or individual glasses, add the sabja and stir well. Garnish with the pistachios, Turkish delight and rosebuds.

Cook's note: The sabja or sweet basil seeds are a crucial part of the falooda as they add a gorgeous texture. Without them, it’s just a milkshake.

“Growing up, I was always the one in my household to make the falooda. Now I know the recipe by heart. My family and I have it on Eid morning before we head to my extended family for the big lunch. There’s nothing better than starting the holy day with this rose-flavoured drink.”

Discover more Ramadan and Eid recipes here.

Photograph: Jan Ras
Production: Jacqueline Burgess
Food assistant: Sophia-Maria Eygelaar

Zorah Booley Recipe by: Zorah Booley
View all recipes

Zorah is a food Photographer, content creator, food blogger and Cordon Bleu Chef. Zorah shares her passion for clean eating and pastries in her blog called "In the Midnight Kitchen".

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