They come from the sweet basil or Thai basil plant, not to be confused with the basil you may be more familiar with that is common in Italian cooking.

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Asian Groceries Limited

Falooda is a great make-ahead dessert. You can soak the basil seeds 2 to 3 days ahead and keep them both refrigerated until ready to be served. Noodles - thin noodles known as falooda sev, made of corn starch or tapioca flour are often added to falooda. Some people make their own noodles from scratch, but I prefer buying them ready-made. To use, simply boil them in hot water for 5 minutes, pour in a colander, rinse them off with cold water, and drain the water completely.

With an unusual, but fun, mix of textures and a gently sweet, rose-scented flavor, falooda is a great dessert-like drink that’s perfect on a warm day. Note: The proportions may vary depending on the size of your glass. Given amount below is for 1 serving and take it as a guide Falooda is adopted (or derived) from the Persian dessert ‘faloodeh’. Falooda recipe is more popular in South Asian countries like India, Pakistan, Bangladesh, Sri Lanka, etc. You’ll find many street stalls selling falooda all over India, especially in Mumbai, Pune, and Delhi. You’ll find this in many restaurants’ menus as well. There are many different flavors of falooda available at stalls or restaurants, but rose-flavored royal falooda is the most common. Another seasonal flavor is mango falooda.Sweetened rose syrup, is a must in this recipe! It adds refreshing aromas and sweetness to the drink. Some of the brands that I recommend are Guruji (available in Indian grocery stores), Monin, and Rooh Afza. Tip: This syrup is also perfect for making many refreshing summery drinks including my favorite - simple rose water with chia or basil seeds.