If you’re looking for a creative way to serve individual desserts this festival season, look no further than this gorgeous Rose Falooda Cake in a Jar recipe idea!
This delicious Indian-inspired dessert is very simple to make, looks cute, a treat to the eyes, and a whole new way to enjoy Falooda. This mini dessert is portable, giftable and so adorable!
This dessert is easy to make ahead of time and great for Diwali parties, New Year parties, baby and wedding showers, or even just a picnic in the park or at the beach. Be sure to make plenty, since people will not only go for seconds but thirds and many more!!
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Hello everyone!
How are you all doing? Are you all ready for Diwali?
Only 8 days left for Diwali and am excited. This year, I made many fusion recipes and enjoyed sharing them with you wonderful people.
So I am here with one more fusion recipe Rose Falooda cake.
What is falooda?
Falooda or Faluda is a popular Indian Ice-cream dessert made with rose syrup, sabja seeds, milk, ice cream, nuts, tutti fruity, and jelly.
It is very delicious and generally made during summer.
The original flavor is rose, however, you can find many different flavors nowadays like rabdi falooda, kulfi falooda, mango falooda, etc. My fav is always rose though!!
I made cake in the jar with all the falooda flavors. It came out so well that thought of sharing the recipe with you all before Diwali. So that you can make this dessert for your Diwali party or new year party.
About this recipe
This fusion dessert is a combination of sponge cake with very famous Indian beverage Falooda flavors along with basil seeds/ sabja seeds, falooda vermicelli, dry fruits, and rose-flavored fresh whipped cream frosting!
The flavor of this dessert is TRULY authentic and quite addictive!
This cake is for anyone who loves the famous Indian dessert, Falooda. I have incorporated all the flavors of the Rose Falooda into this cake.
You will have rose flavors, nuts, falooda sev, cake, cream, tutti fruity, and sabja seeds in each bite. This cake is perfect for any occasion.
Instead of making the whole cake, I made this dessert in cups/jars.
Cake in a Jar (Feels like a party in a jar), is a fun and simple way to share an individual serving of cake. You don’t need to cut and serve.
It is a whole new way to enjoy the cake! These mini desserts are portable, giftable, and so adorable!
Unlike cupcakes or even cake slices, cake in a jar doesn’t go stale very quickly, thanks to the jars airtight lid and cling wrap.
There are 3 parts to this recipe.
- Cake base – For the cake base, I have used my rasmalai cake recipe. I just skipped the cardamom powder.
- Make rose-flavored whipped cream – So easy to make and tastes just like falooda ice cream.
- Decorating the cake – I have topped this cake with vermicelli sev, soaked basil seeds, tutti fruity, and nuts. Plus I made rabdi sauce with condensed milk and regular milk to top the cake. For a fancy look, I have added this in cupcake pipettes which I got from Amazon.
Why you will love this cake?
- This dessert recipe is eggless.
- This is a GREAT choice for a make-ahead dessert. They can last at least a week in the refrigerator.
- Both kids and adults will love this cake!
- This would make an amazing dessert for your special days like anniversary, Valentine’s day, birthdays, date nights, etc!!
- So addictive and easy to make.
Ingredients required and its substitution
Here are parts of this recipe
Part – 1 Eggless sponge cake
Just like regular sponge cake, this cake is made with all-purpose flour, butter, sugar, baking soda, baking powder, and milk. To give Indian flavor touch, I have added saffron. Plus to make this cake richer, I have also added Milk powder.
Substitutions
If you don’t have time to make the cake from scratch, make a cake from a store-bought box buy a regular vanilla cake box mix, add saffron and then bake according to package instructions. Works fine. Or you can also buy readymade vanilla sponge cake and use it.
Part 2 – Whipped cream
I used heavy cream, added the rose syrup(easily available in Indian stores) and confectioners’ sugar. Make sure to use only confection sugar here. I have added soaked sabja seeds in the whipped cream plus have also added pink color but the color is completely optional.
Part 3 – Making rabdi sauce
Made rabdi sauce using condensed milk and whole milk.
Part 4 Garnishing
I have garnished this jar dessert with some crushed almonds, tutti fruity, sabja seeds, and vermicelli sev.
You will also need nuts, tutti fruity, and vermicelli sev for layering the dessert.
Step by step Process
Pre-prep
- Soak sabja seeds/ basil seeds in 1 cup of water for 30 minutes and keep it aside. (image 1)
- Boil falooda sev also known ad vermicelli for 1 minute in boiling water. Drain the water and keep it aside. (image 2)
- Line a baking tray with parchment paper and grease it with butter or oil and keep it aside.
- Preheat your oven at @350 degrees F (180 degrees C).
Prepare a cake base
- In a large bowl, whisk together warm milk, melted butter, sugar, and saffron until it is well combined. (image 3)
- Place the strainer on top of the bowl, add all-purpose flour, baking powder, baking soda, and milk powder and Sift this mixture directly onto the wet ingredients. (image 4 to 6)
- Mix everything well. DO NOT over-mix. The batter is now done. (image 7)
- Transfer batter to a 12 x 18-inch pan. (image 8)
- Place it into the preheated oven and bake the cake at 350 degrees F (180 degrees C) for around 10 to 12 minutes, mine was done in 11 minutes. This is a thin cake layer so it bakes quickly. Check it with a toothpick for its doneness. (image 9)
- Let the cake cool down, and then using a round cutter, cut the sheet cake layer into 38 rounds. Choose the cookie cutter size according to the size of your jars/glass. Set this aside. (image 10)
For whipped cream
- To the big bowl or steel bowl of your stand mixer (or use your hand mixer) add heavy whipping cream. Make sure to use the cold cream.Add the rose syrup, confectioner’s powdered sugar, and Pink gel color (optional). (image 11)
- Beat using the wire whisk attachment until it forms stiff peaks. Remember to not over-beat else cream will separate and turn into butter. (image 12)
- Add ¾ of the sabja seeds. Gently fold them in the whipped cream. (Image 13)
- Important Note – Make sure to drain all the excess water from the sabja seeds before adding to the whipped cream.
Rabdi Sauce
- In a bowl, take condensed milk and milk. Mix well. (image 14)
- Take cupcake pipettes and fill them u with this rabdi sauce. Keep it aside. (This step is optional.) (image 15 and 16)
Assemble
- Take 19 serving jars(mine was a 4 oz jar) and add one sliced cake layer at the bottom.
- Pipe some of the prepared whipped cream on top.
- Add some prepared vermicelli (falooda sev), some tutti-fruity, and some chopped nuts
- Then top with one more slice of cake roundels. Top with more rose whipped cream.
- Garnish the falooda cake jars with crushed nuts, some tutti-fruity, some falooda sev, some sabja seeds, and place prepared pipettes. Prepared all jars same way.
- Chill them for a couple of hours before serving. While eating, squeez the rabdi sauce from the pipettes and enjoy!
Notes, pro-tips, and quick FAQs
- For the pictures, I filled some of the falooda cake jars up past the top. But if you are making for gifting, give it some space to close the lid on top.
- You can either drizzle the rabdi sauce on top or to make it look fancy, add the sauce to these cupcake pipettes and place it on the side of the bowl and then serve.
- You may adjust the sugar to taste. The quantity I have shared works for me but if you want to reduce the sweetness, you can reduce it to 1 to 2 tablespoons. It’s up to you.
- I kept the base simple. But you can flavor it up with our choice of extract.
This dessert will stay good for up to a week. So you can make a few days beforehand. But I would encourage you to make assemble them the night before for the best result.
You can make the cake base, rose cream, and sauce everything in advance and assemble them the night before your party.
If you do not want to make everything from scratch for this recipe (and that makes sense considering how busy our lives are especially during the festive season), here are a few things that you can do to cut short the whole process.
Buy store-bought box cake mixture or use plain ready-made sponge cake base: if you do not want to bake a cake from scratch, buy a vanilla cake box mix and flavor it with some saffron and bake according to instructions on the package. You can also use readymade sponge cake.
Whipped cream – You may also use cool whip or ready-to-use whipped cream, just flavor it with the rose syrup and add sabja seeds into it.
I have used 4-oz glasses here to make these Rose Falooda cake jars and I was able to get 19 jars.
If you use bigger glasses you will be able to get less.
As the saying goes, if you want to make a gorgeous dessert, sometimes you’ve got to break a few cakes…well, something like that.
After making this fusion dessert, all that delicious cake scraps don’t have to go to waste.
You can use it in dozens of ways. Like
you can make cake pops,
As an Ice Cream Topping,
Cake milkshake etc.
Or Instead of cutting it into a round shape, crumble the cake with your hands and use it as a layer. This way you can use the whole cake without the worry of leftovers.
In that case, you will need to increase the quantity of the whipped cream layer and you will also need more toppings.
So in the end, you will get around 25 4-oz. Rose falooda Cake jars.
Makes sense? Let me know if any confusion.
Do try this Falooda cake recipe for your upcoming party. Trust me, people will end up thanking you for serving them some outstanding dessert.
More Individual serving dessert idea
- Gulab Jamun Cheesecake
- Eggless Chocolate Lava Cake
- Rasmalai Cake Jars
- Mini No-Bake Caramel Cheesecakes Chocolate Truffle
- Instant Pot Cheesecake In Jar | Eggless Cheesecake
- No-Bake Shrikhand Tart
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Rose Falooda Cake
Ingredients
For Cake
- 1½ cup all purpose flour (maida)
- 1 cup warm milk
- ⅓ cup butter Melted
- ⅛ teaspoon saffron
- 1 cup sugar
- 4 tablespoon milk powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
For whipped cream
- 3 cups heavy whipping cream Cold
- 3 tablespoon rose syrup (available in Indian store)
- 6 tablespoon confectioner sugar
- 3 drops of pink gel color optional
For rabdi sauce
- ½ cup condensed milk
- 4 tablespoon whole milk
Other ingredients
- 1 cup chopped almonds use your choice of nuts
- ½ cup tutti-fruity (also known as candid fruit)
- 50 grams Falooda sev (available in Indian store)
- 2 tablespoon Sabja seeds also known as takmaria or basil seeds (available in Indian store)
Instructions
Pre-prep
- Soak sabja seeds/ basil seeds in 1 cup of water for 30 minutes and keep it aside.
- Boil falooda sev also known ad vermicelli for 1 minute in boiling water. Drain the water and keep it aside.
- Line a 12 x 18-inch pan baking tray with parchment paper and grease it with butter or oil and keep it aside.
- Preheat your oven at @350 degrees F (180 degrees C).
Prepare a cake base
- In a large bowl, whisk together warm milk, melted butter, sugar, and saffron until it is well combined.
- Place the strainer on top of the bowl, add all-purpose flour, baking powder, baking soda, and milk powder and Sift this mixture directly onto the wet ingredients.
- Mix everything well. DO NOT over-mix. The batter is now done.
- Transfer batter to a 12 x 18-inch pan. Spread the batter evenly.
- Place it into the preheated oven and bake the cake at 350 degrees F (180 degrees C) for around 10 to 12 minutes, mine was done in 11 minutes. This is a thin cake layer so it bakes quickly. Check it with a toothpick for its doneness.Note – Baking time depends on the size of the baking pan you use. If using a smaller baking pan, increase the cooking time. Or you can divide the batter into 2 small baking trays. Always keep an eye while baking in small trays. The time will vary by the size of the pan.
- Let the cake cool down, and then using a round cutter, cut the sheet cake layer into 38 rounds. Choose the cookie cutter size according to the size of your jars/glass. Set this aside.Note – If you use a smaller baking pan, you will get fewer and thick cake roundles.
For whipped cream
- To the big bowl or steel bowl of your stand mixer (or use your hand mixer) add heavy whipping cream. Make sure to use the cold cream.
- Add the rose syrup, confectioner’s powdered sugar, and Pink gel color (optional).
- Beat using the wire whisk attachment until it forms stiff peaks. Remember to not over-beat else cream will separate and turn into butter.
- Add ¾ of the sabja seeds. Gently fold them in the whipped cream.
- Important Note – Make sure to drain all the excess water from the sabja seeds before adding to the whipped cream.
Rabdi Sauce
- In a bowl, take condensed milk and milk. Mix well.
- Take 19 cupcake pipettes and fill them with this rabdi sauce. Keep it aside. (This step is optional but highly recommended.
Assemble
- Take 19 serving jars(mine was a 4 oz jar) and add one sliced cake layer at the bottom.
- Pipe some of the prepared whipped cream on top.
- Add some prepared vermicelli (falooda sev), some tutti-fruity, and some chopped nuts
- Then top with one more slice of cake roundels. Top with more rose whipped cream.
- Garnish with crushed nuts, some tutti-fruity, some falooda sev, some sabja seeds, and place prepared pipettes. Prepared all jars same way.
- Chill them for a couple of hours before serving. While eating, squeez the rabdi sauce from the pipettes and enjoy!
Video
Notes
- For the pictures, I filled some of the jars up past the top. But if you are making for gifting, give it some space to close the lid on top.
- You can either drizzle the rabdi sauce on top or to make it look fancy, add the sauce to these cupcake pipettes and place it on the side of the bowl and then serve.
- You may adjust the sugar to taste. The quantity I have shared works for me but if you want to reduce the sweetness, you can reduce it to 1 to 2 tablespoons. It’s up to you.
- I kept the base simple. But you can flavor it up with our choice of extract.
- I have used 4-oz glasses here to make these Rose Falooda cake jars and I was able to get 19 jars. If you use bigger glasses you will be able to get less.
- After making this fusion dessert, all that delicious cake scraps don’t have to go to waste. You can use it in dozens of ways. Like
- you can make cake pops,
- As an Ice Cream Topping,
- Cake milkshake etc.
In that case, you will need to increase the quantity of the whipped cream layer and you will also need more toppings.
So in the end, you will get around 25 4-oz. Rose falooda Cake jars. Makes sense? Let me know if any confusion.
Nutrition
Warm regards,
Dhwani.
Omg too good Dhwani. How do you get all this ideas 🙂
Will try this recipe for sure.
Thanks, dear.
Lol… From my brain and heart. 🙂
Hello. I want to make these for a tea party. can I make them ahead of time? Like 2 days before? Also if I do so, can I stick the pipettes when I make them or wait and place the pipettes before serving? Thank you 😊
Hi
Yes, you can make this two days ahead of serving. Place the pipettes before serving.
Thank you so much! I am so excited to make and serve this for my British high tea with an Indian twist. What a creative recipe 😊🙏🏼