Rasgulla Rose Falooda – Indian Fusion Dessert You’ll Love!
Some desserts aren’t just about taste- they’re about tradition, memories. They remind us of festive gatherings, childhood summers, temple prasad or late nigh celebration with loved once. Rasgulla Rose Falooda is one such soul satisfying fusion – a dessert that brings together the best of Indian sweetness and Mughlai – style richness in one glass of pure bliss.
In every Indian home, rasgullas are more than just spongy cottage cheese balls dipped in syrup – they’re a celebration! Soft, juicy and melt in the mouth, these iconic sweets are a symbol of hospitality and love.. On the other hand, falooda, with its creamy milk base, fragrant rose flavour, soaked basil seeds, and vermicelli, is a royal treat that has graced Indian summers for generation. For this recipe I’m using premix falooda with strawberry favour..
Now just imagine combining these two favourites – soft pink rasgulla floating on chilled rose falooda and topped with scoop of strawberry ice cream, garnished with crunchy nuts and delicate rose petals… It’s a a dessert layered with textures, beautiful colour.. warm memories and cool bites, traditional techniques and modern presentation.
This Rasgulla Rose Falooda is perfect for :
- Diwali, Holi, Raksha Bandhan, Janmashtami, Ramjan (Eid)..etc
- Birthday parties where you want to wow your guests.
- Summer afternoons when you crave something cold yet indulgent
- Or even those quite moments when you just want to treat yourself !!
What makes this recipe even more special is how easy and customizable it is. You can make the rasgullas from scratch (which I’ll guide you through, step-by step) or use store -bought ones for a shortcut. You can switch the falooda flavour, use different ice-creams or even serve it in mini shots glasses as a party dessert!
So, are you ready to whip up something festive, fabulous and fantastically flavourful??
Let’s get into the stunning Rasgulla Rose Falooda recipe that not only tastes divine but looks like a dream come true!!
Do visit my other Sweet dish |Festival recipes | Vrat recipes.. on my blog with this post on It includes, Rajbhog, Kheer Mohan recipe, Chawal ka meetha dosa, Seviyan ki kheer | Vermicelli Kheer, Besan ke Laddoo | Halwai style besan ke laddoo, Authentic Ukdiche Modak Recipe, Sugar free Lauki ki Kheer | Vrat Recipe, Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali, Rajasthani Lapsi made with jaggey, Moong Dal & Daliya Kheer,Quick Coconut Burfi – Ready in Just 2 Minutes! further, do check my other recipes collection All recipes
Ingredients
For the Rasgulla:
- ½ liter cow’s milk
- Juice of ½ lemon
- A few drops of pink food color
- ½ cup sugar
- 2 green cardamoms
- 2 cups water
For the Falooda:
- 1 packet readymade rose-flavored falooda mix
- 2 tbsp basil seeds (sabja)
- 1 liter milk
- 1 cup water
- Rooh Afza or rose syrup – as required
- Strawberry ice cream
- Chopped dry fruits and rose petals – for garnish
Method
Step 1: Make the Rasgullas (Chenna Balls)
Start by pouring half a liter of milk into a pot and place it on the stove. Let it come to a boil.
- Once it starts boiling, turn off the heat and gradually add lemon juice while stirring gently. As you add the lemon juice, the milk will curdle – that’s our fresh chenna (curdle milk solids)
- Now, strain the chenna using a muslin cloth and rinse it with water – this removes the lemony sourness.
- After that squeeze out all the excess water and hang it for 10 minutes so the remining moistures drains out completely.
- Transfer the chenna to a plate and knead it well using your hands until it becomes smooth and soft.
- Now add 2 – 3 drops of pink food colour and mix it well.
- Take a small portion and shape into a small, smooth balls and similarly prepare all the small rasgullas
- Now take a dip pan, add 2 cups of water, 1/2 cup of sugar and 2 green cardamom pods.
- Let it come to boil to form a light syrup.
- Once the syrup is boiling, gently drop in the rasgullas. Cover the lid and cook on high heat for 10 – 12 minutes
- And that’s it – our soft, juicy, pink rasgulla are ready! Let the cool down to room temperature.
Step 2: Time to make the Falooda
- Take a heavy bottom pan, add 1 liter milk and along with 1 cup of water and bring it to a boil.
- Once it starts boiling, add the rose flavoured falooda mix. You can use any flavour you want.
- Cook it on medium heat for 15 minutes, stirring continuously.
- Now turn off the flame and allow the falooda mixture to cool completely. You can refrigerate both the falooda and rasgullas for 30 minutes before assembling.
- Meanwhile, you can soak the basil (sabja) seeds in water beforehand so they bloom and becomes soft.
Step 3 — Assemble and Serve!
- Now take serving glass, pour a small amount of Rooh Afza or rose syrup at the bottom. Some add some soaked sabja seeds
- Then add spoonful of the chilled falooda mix.
- Gently place one rasgulla on top, then add a scoop of strawberry ice cream.
- Then place one rasgulla, some chopped dry fruits and few rose petals for that elegant touch.
- And that’s it! our “Rasgulla Rose Falooda” is ready to steal hearts! Whether it’s a party at home or just a sweet craving —this recipe is sure to win hearts and collect compliments!
If you enjoyed this recipe, be sure to try it out and let us know how it turned out! We’ll meet again with another fun recipe.
Until then — stay happy, stay cheerful, and keep enjoying delicious flavors!
Jai Shri Radhe! Jai Shri Krishna!
Tips for Best Results
- Milk matters: Use full-fat cow’s milk for the softest rasgullas.
- Gentle kneading is key — over-kneading can make rasgullas dense.
- You can use store-bought rasgullas for a shortcut.
- Chill both the falooda and rasgullas before serving for that perfect refreshing dessert.
- Try experimenting with other falooda flavors like mango or saffron for fun variations!
