Servings: 3

Weight Watcher Smart Points: 10

Preparation Time: 40 Minutes

Cooking Time: 10 Minutes

Ready In: 50 Minutes


  • 1 cup chilled almond milk
  • 2 tbsp organic unrefined cane sugar
  • ½ cup whole wheat roasted vermicelli
  • 2 tsp basil seeds dissolved in 1 cup water
  • 6-7 large strawberries
  • 3-4 tbsp gulkand (add more if required)
  • 5-6 unsalted pistachois, sliced or chopped


  1. hull, rinse the strawberries.add some sugar to the berries and stir well.keep the strawberries in the fridge for 30-45 minutes.cook the vermicelli with enough water till they become soft and cooked.drain and keep aside to cool.soak the basil seeds in enough water for 30 minutes till they swell.strain the basil seeds.stir the gulkand/rose preserve in the almond milk.assemble all the ingredients for the falooda.beginning with the soaked basil, then the cooked vermicelli, followed by strawberries and almond milk layer the glasses
  2. you can have one or two layers.serve the falooda immediately.

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