Falooda Recipe with Rose Syrup and Basil Seeds

Falooda is a sweet, creamy milk-based dessert drink enjoyed in Myanmar, especially after a meal. It is refreshing, colorful, and satisfying, with a lovely rose flavor and a mix of soft, chewy, and silky textures in every spoonful.

This Myanmar falooda recipe is more than a simple drink. It is built in layers, beginning with a soft bread pudding, then finished with rose milk, gelatin, tapioca pearls, soaked basil seeds, and vanilla ice cream. The result is a chilled dessert that feels rich and playful at the same time.

One of the best things about falooda is its texture. The bread pudding makes it comforting and creamy, the tapioca pearls add chewiness, the basil seeds give a delicate pop, and the gelatin brings a cool, wobbly bite. When combined with rose syrup and milk, the drink turns a beautiful pink color that looks just as inviting as it tastes.

This Burmese dessert drink is ideal for warm days, special meals, or whenever you want something sweet and memorable. Serve it in tall glasses with a spoon so every layer can be enjoyed properly.

Enjoy this bright, creamy, and delicious falooda chilled.

Falooda

Falooda is a sweet Burmese dessert drink made with rose milk, bread pudding, tapioca pearls, basil seeds, gelatin, and vanilla ice cream. It is creamy, colorful, refreshing, and perfect for serving after a meal.

Course
Dessert

Cuisine
Burmese

Prep Time

30
minutes

Cook Time

40
minutes

Total Time

1
hour
10
minutes

Servings

4
large glasses

Calories

336
kcal

Author
International Cuisine

Ingredients

For the bread pudding
4 slices white bread, crusts removed
2 eggs
4 tablespoons sugar
1/4 cup evaporated milk
1/4 cup milk
For the falooda
1/4 cup small sago or tapioca pearls
1 tablespoon basil seeds
Gelatin dessert in two colors, prepared according to package directions or purchased ready-made
4 cups whole milk
6 tablespoons rose syrup
Vanilla ice cream

Instructions

Preheat the oven to 375 degrees.
To make the bread pudding, tear the crustless white bread into about 2-inch pieces and place them in a glass baking dish.
In a bowl, whisk together the eggs, sugar, evaporated milk, and milk until smooth and well combined.
Pour the milk and egg mixture over the bread. Press and stir gently so the bread absorbs the liquid evenly.
Bake for about 40 minutes, or until the bread pudding is set and golden. Remove it from the oven and let it cool.
While the bread pudding is baking, prepare the remaining falooda ingredients.
Fill a saucepan halfway with water and bring it to a boil. Add the sago or tapioca pearls and boil for 1 minute.
Transfer the pearls and hot water to a heat-safe bowl, cover with foil, and let them sit for 45 minutes. They should become firm and transparent.
Drain the cooked pearls, rinse them with cold water, and set them aside.
Soak the basil seeds in 2 cups of water for at least 10 minutes. Drain and set aside.
In a saucepan, bring the whole milk to a boil. Reduce the heat to low and simmer for 20 to 30 minutes, stirring often so the milk does not scorch.
Stir in the rose syrup until the milk is evenly flavored and turns a soft pink color.
Chill the rose milk in the refrigerator until you are ready to assemble the falooda.
Cut the prepared gelatin dessert into small pieces.
To assemble, place a few spoonfuls of each color of gelatin into four tall glasses.
Divide the cooled bread pudding evenly among the glasses.
Add the cooked sago or tapioca pearls and the soaked basil seeds to each glass.
Pour the chilled rose milk over the layers.
If the weather is very warm, add a little crushed ice before serving.
Top each glass with a scoop of vanilla ice cream.
Serve immediately with a spoon and enjoy the falooda while it is cold and creamy.

Nutrition