Cashew Milk Rose Falooda

A layered, rose-scented dessert drink built on velvety cashew milk — part drink, part dessert, entirely nostalgic.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)

 Prep Time: 20 minutes | Chill Time: none (serve immediately) | Servings: 2

Ingredients

• 2 cups Alt Milk fresh cashew milk, chilled
• 2 tbsp rose syrup
• 2 tbsp sabudana (tapioca pearls), soaked and cooked
• 1 tbsp basil seeds (sabja), soaked in water for 15 minutes
• 2 tbsp vermicelli, cooked and cooled
• Chopped pistachios and rose petals, for garnish
• Ice cubes

Instructions

• Cook soaked sabudana in water until translucent, then drain and cool.
• In tall glasses, add 1 tbsp rose syrup at the bottom.
• Layer in the cooked sabudana, soaked basil seeds, and cooked vermicelli.
• Add a few ice cubes on top.
• Slowly pour chilled cashew milk over the layers, leaving room at the top.
• Drizzle a little extra rose syrup on top.
• Garnish with chopped pistachios and rose petals, and serve immediately with a long spoon.

Tip: Cashew milk’s natural creaminess stands in beautifully for dairy milk here — pour it in slowly so the pink swirl stays visible at the top of the glass.

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