Falooda Kiri Mousse by Arwa Lootah

20 min

Delicious dessert cups filled with layers of braiho, vermicelli, and rose flavored Kiri mousse


For the Rose Kiri Mousse

  • 10 Kiri Square Portions, softened
  • 1 cup of powdered sugar, sifted
  • 1 tsp of rosewater or rose essence
  • 1 cup of heavy cream
  • ½ tsp of corn syrup
  • Pink food coloring

For the Braiho

  • 3 tbsp Braiho (Basil seeds)
  • 1 tsp Rose water

For the Rose Vermicelli

  • 30g rice vermicelli
  • Water
  • Rose syrup
  • Rose water
  • Pink food coloring
Falooda Kiri Mousse by Arwa Lootah

Cooking steps

Preparing the Braiho (Basil seeds)

  • 1Rinse the braiho in a small bowl and soak in water.
  • 2Set aside until most of the water is absorbed and the braiho has created a coat around them.

Preparing the Rose Vermicelli

  • 1 In a medium saucepan, cover the vermicelli with water and place on medium heat until cooked through.
  • 2Add rose syrup, rose water, and pink food coloring (you want the vermicelli to be pink).

Preparing the Rose Kiri Mousse

  • 1With the electric mixer on high speed, beat kiri until smooth (Don’t over beat it).
  • 2Mix in the powdered sugar and the rose essence.
  • 3In another bowl, beat the heavy cream until soft peaks form.
  • 4Add the corn syrup until soft peaks form (don’t over beat).
  • 5Fold half the whipped cream into the cream cheese mixture. Repeat with the remaining until no white streaks shows.
  • 6Add a few drops of pink food coloring.
  • 7Fold ¾ of the vermicelli mix.


  • 1 In your serving glasses, place a tsp of the Braiho mix, top with remaining vermicelli then top with the mousse.
  • 2Repeat.
  • 3Refrigerate until ready to serve.

Cooking steps

Falooda Kiri Mousse by Arwa Lootah