2026 Mar 19
If you love a classic falooda and a rich layered trifle, this recipe brings both of them into one beautiful dessert that’s perfect for sharing.
It’s chilled, refreshing and guaranteed to be a crowd favourite this Ramadan.
Try it out with Aunty D!
Ingredients
Biscuit layer
1 ½ cups digestive biscuits
2 tbsp melted butter
Falooda layer
2 tbsp warm milk
A few threads of saffron
1 ½ cups milk
1 tbsp rose syrup
¼ tsp cardamom powder
1 tbsp sugar
1 tbsp cornstarch
Cream layer
200 g mascarpone cheese
½ cup whipping cream
2 tbsp Fortune icing sugar
To decorate
Crushed pistachios
Dried rose petals
Method
Crush digestive biscuits and mix with melted butter.
Bloom saffron in a cup with 2 tablespoons of warm milk.
Strain the saffron milk into the rest of the milk.
In a bowl mix the milk mixture with sugar, cardamom, cornstarch and rose syrup and chill in the fridge for at least an hour.
In a separate bowl, whip the cream and add the mascarpone cheese and Fortune icing sugar to create the cream mixture.
To assemble the trifle, take the serving glasses and press crushed digestive biscuits as the bottom layer then add a layer of cream and then a layer of falooda and repeat the steps and finish off with a falooda pattern on top.
Then place all the cups in the refrigerator for at least 30 mins to set.
Decorate with crushed pistachios and dried rose petals on top and serve!
Give it a try at home and watch it disappear in no time!
