Dalgona Falooda Frappe Recipe

About this recipe

Dalgona Falooda Frappe is a mesmerizing blend of Indian dessert flavors and modern coffee culture, perfect for satisfying your sweet tooth during snack time. This vegan twist on falooda combines the creamy richness of coconut milk with the airy sweetness of dalgona coffee foam, layered with fragrant rose syrup, chewy vermicelli, and crunchy nuts. The result is a comforting, indulgent treat that’s both refreshing and decadent, ideal for enjoying with your family during a relaxed afternoon. Simple to prepare and bursting with textures and flavors, this frappe is sure to become a household favorite.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• 100g Satyam Sabja (Basil Seeds): 100 Gms
• 100 g Almonds
• - Vermicelli
• 725Ml Natco Rose Syrup 725ml
• 500 g Sugar
• Unsalted Sliced Pistachio (Unsalted) (100g)
• - Instant Coffee Powder

Instructions

1. 1. Boil the falooda sev (vermicelli) in a pot until soft, approximately 5 minutes. Drain and set aside to cool.
2. 2. Soak the basil seeds (sabja) in water for 10 minutes until they expand. Drain and set aside.
3. 3. In a small bowl, whisk the instant coffee powder and sugar with 2 tablespoons of hot water until frothy and thick. This will form the dalgona coffee foam.
4. 4. In a tall glass, layer the rose syrup, soaked basil seeds, cooled falooda sev, and crushed ice.
5. 5. Pour the coconut milk over the layers gently to avoid mixing the ingredients.
6. 6. Top the drink with a dollop of plant-based whipped cream and the dalgona coffee foam.
7. 7. Garnish with chopped almonds and pistachios for added crunch and serve immediately.