Credits: iamjameer/ Shutterstock

The Perfect Accompaniment For Your At-Home Date Night: Vegan Falooda

by | June 25, 2019

Planning to cook a surprise this weekend for your partner? Date night with a homemade dinner spread can be more romantic than you would possibly credit it for. In between the whispering of sweet nothings, you’ll surely work up an appetite that calls for an appetizing dinner. And of course, it isn’t complete without a sinfully delicious dessert. This is where vegan Falooda steps in. As curious as the name sounds, believe me, it is like an explosion of rich sweet flavorful notes on your palate.

The best part? Besides the divine taste, it is a fairly quick fix, which means you won’t be robbed off the precious time you can spend on dressing up for the evening. Another interesting fact: you can personalize the dessert as per your color and flavor preference. Personally, I love the pink-hued rose flavored vegan Falooda with just the right hints of khus and dried rose petals (yes rose petals are edible). You can easily get the rose and khus (poppy seeds) syrups on Amazon.

Let’s get to the recipe.

Vegan Falooda
Credits: iamjameer/ Shutterstock

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The Perfect Accompaniment For Your At-Home Date Night: Vegan Falooda

Falooda is a layered dessert that is usually topped with ice-cream and syrups. However, I am no Falooda police patrolling your kitchen. Feel free to substitute it with any dairy-free fruit ice-cream, whipped coconut cream and lots of shredded dry fruits. I like my Falooda to be topped with strawberries. If you love experimenting, steer away from the traditional rose flavor and try with blueberries for the interesting purple hue or pineapple for the refreshing yellow tinge. It’s your food canvas, draw as you like. The flavors will still be tempting.

For this recipe, you’ll need Basil Thyme seeds, popularly known as ‘Sabja’ in the Indian subcontinent. You can easily get it from Amazon. Although I prefer Basil Thyme seeds over Chia seeds, you can go for the latter as well.

The vegan Falooda dessert has a base layer of well-cooked noodle-like threads, called vermicelli. Although the vermicelli version is my favorite as it is the traditional version I grew up loving, you can opt for mung bean noodles, spaghetti strands, or the usual corn noodles. This is what the boiled vermicelli looks like:

Credits: MALOAD/ Shutterstock

For the liquid portion, you can switch to the natural sugar option instead of rose syrup and sugar. All you need to do is blend a handful of dates with almond milk and you have sugary smoothie ready for the next layer.

If you have been following my previous recipes, you must have an idea of my love for the aromatic sweet saffron spice. Make sure you soak the saffron strands in water or almond milk at least an hour prior.

Now that you are all set, let’s begin with the technical part.


  • Boiled vermicelli: 1 cup
  • Sugar: 2 tablespoons (or switch it up with the date smoothie as explained above)
  • Rose syrup: 2 tablespoons
  • Basil Thyme seeds (sabja): 2 teaspoons
  • Whipped coconut cream: 1/4 cup
  • Saffron strands: 10-12
  • Shredded almonds and pistachios: 2 teaspoons
  • Dry edible rose petals crushed: 1 teaspoon
  • Almond milk: 2 cups
  • Strawberries: 1 cup
  • Frozen banana: 1 medium sized
  • Vegan ice-cream of your choice
  • Green cardamom powder: 1/2 teaspoon
  • Rose water as required


  1. Prepare a gel layer of Basil Thyme seeds by mixing 2 tablespoons of them with 1/4 cup of rose water. Set aside.
  2. Blend almond milk with banana, strawberries, rose syrup (1 tablespoon), saffron, green cardamom powder, and sugar to obtain a thick smooth liquid paste.
  3. Now begin assembling the layered dessert. In a tall glass, first spread the boiled vermicelli. Follow it up with a drizzle of rose syrup.
  4. Next, layer half of the smoothie paste prepared in step two. Spread the Basil Thyme gel layer above it and dust a few crushed rose petals over it. Complete the step by pouring the remaining smoothie paste over it.
  5. Spread the whipped coconut cream with light hands over the Falooda. Top it off with vegan ice-cream and saffron strands. Garnish with shredded dry fruits and crushed rose petals.

Your vegan Falooda is ready. Best served chilled.

Credits: iamjameer/ Shutterstock

Did you like the recipe? Let me know in the comments below.

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