Vegan Falooda Recipe

two tall knickerbocker glory glasses filled with vegan falooda with top layer of ice cream and pistcahios, next layer with milk rose milk, next layer chia seeds, on top of rice vermicelli and pink coconut jelly cubes and glass straw with white brick background

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This South Asian knickerbocker glory style dessert is packed with a unique blend of flavors, textures, and aromas. Rice vermicelli noodles contrast with the sweet milk and fragrant rose water, while the toppings provide a medley of textures and flavors. Each bite or sip is a delicious and satisfying experience.

Prep Time15

Cook Time25

Course: Dessert, Drinks

Cuisine: Indian, South Asian

Keyword: chia seeds, chilled dessert, coconut, dairy-free, gluten-free, healthy, ice cream, indian dessert, refined sugar-free, sundae

Servings: people

Calories: 375kcal

Author: Reena Sharma

Ingredients

150 g rice vermicelli noodles
Dash of beetroot juice or natural pink food colour
600 ml sweetened plant milk or a vegan milk alternative
4 tbsp rose water
1 tbsp sugar optional
3 tbsp chia seeds
150 ml unsweetened plant milk
200 ml coconut milk 1/2 tin
1 tsp vanilla extract
4 scoops vegan ice cream
Handful crushed pistachios

Instructions

To a bowl, add chia seeds along with vanilla extract and milk and mix with a fork. Leave aside for at least 10 minutes until thick and gelatinous.
Cook the rice vermicelli noodles along with a dash of beetroot juice or natural pink food colour in boiling water for 3-5 minutes.
Drain and rinse them with cold water to cool them down.
In a separate saucepan, heat the coconut milk with agar agar powder and a touch of sugar or syrup over a medium heat, mixing constantly with a whisk until it comes to a simmer for around 5 minutes.
Pour out into a square or rectangular tin or container and chill in the refrigerator for 20-30 minutes. Cut into cubes and leave aside.
Add some rose water to sweetened plant milk and leave aside.
To assemble the falooda, take a tall glass and add the coconut jelly cubes, cooked vermicelli noodles and chia seeds in that order. Pour in the rose-infused milk and top with a scoop or two of vanilla or pirtachio ice cream. Sprinkle with pistachios and serve the falooda immediately with a straw and a spoon to mix and consume the end product.

Notes

Stevia or maple syrup can be used to sweeten the jelly or can be omitted altogether.

Any plant milk of choice can be used.

Vermicelli can be made either of rice or wheat, but rice should be used to keep it gluten-free.

Natural food dye or beetroot juice, pitaya juice/powder etc can be used for the pink colour.

Any type of nuts can be used for sprinkling.

Either vanilla or pistachio ice cream can be scooped on top.

Nutrition