Chia Seed Falooda

Chia Seed Falooda
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Falooda is a sweet milk-based dessert common in the northern part of India. It is thought to have originated from a Persian dessert known as faloodeh. Traditional Indian falooda contains vermicelli made from wheat, but in this recipe I use buckwheat noodles.

  • Prep time
    8 hr
  • Servings
    8 Servings
  • Serving size
    1/3 cup + 3-4 Raspberries + 1/2 tbsp
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/3 cup + 3-4 Raspberries + 1/2 tbsp
  • Amount per serving Calories 120

  • Total Fat 5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 40mg
  • Total Carbohydrate 15g
    • Dietary Fiber 5g
    • Total Sugars 7g
  • Protein 5g
  • Potassium 210mg
  • Phosphorus 190mg

Choices/Exchanges: 1 Carbohydrate, 1 Fat



  • chia seeds
    1/2 cup
  • low fat milk
    2 1/2 cup
  • vanilla extract
    1 tsp
  • raspberries
    1/2 cup
  • maple syrup
    1 tbsp
  • rose water
    2 tsp
  • lemon juice
    1 1/2 tsp
  • cooked soba noodles (rinsed in cold water)
    1/4 cup
  • pomegranate seeds
    1/2 cup


  1. In a large bowl, combine chia seeds and milk. Soak chia seeds for 8 hours or overnight in the refrigerator.

  2. After chia seeds have soaked, add vanilla extract. Mix well and set aside.

  3. In a medium bowl, combine the raspberries, maple syrup, rose water, and lemon. Stir gently to combine and set aside.

  4. In a short glass, add a layer of chia seed mixture, a thin layer of raspberry mixture, and a thin layer of soba noodles. Repeat for each serving and garnish each serving with pomegranate seeds.