No bake | light & floaral
This falooda trifle is basically a party in a glass — layers of creamy saffron milk, sweet rose, and silky pudding all in one dreamy spoonful. It’s got that rich, floral, slightly nutty flavour that feels extra special without being over the top. Perfect for Diwali when you want something festive, colourful, and totally irresistible — like dessert fireworks for your taste buds! 🎆
The best part? It’s super easy to make ahead, so you can focus on lighting diyas and eating more sweets instead of stressing in the kitchen. Every layer brings a new texture — from the soft biscuit base to the luscious milk and rose cream — and when you dig your spoon all the way down, it’s a perfect mix of comfort and celebration in every bite.
Falooda Trifle
Description
A vibrant Sri Lankan-inspired falooda trifle with layers of saffron milk, rose, and creamy goodness in every bite!
Ingredients
Base Layer:
Falooda Layer:
Cream Layer:
Instructions
- Crush Parle-G biscuits until fine and mix with melted butter (or treacle) and milk.
Press gently into the base of your serving glasses or trifle dish. Chill while preparing the other layers. - In a pan simmer milk with sugar, cardamom, cornstarch, and rose syrup until lightly pink and creamy. Set aside and chill in the fridge at least an hour.
- Beat the mascarpone with icing sugar and rose water until smooth.
- In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese mixture.
- Assembly trifle: Spoon cream layer on top of crushed biscuits followed by falooda layer and repeat. Then place in refrigerator for at least 30mins to set.
- Top with crushed pistachios and another Parle G cookie when you’re ready to serve!
