Turkish Delight Bombay Crush

The month of Ramadan makes me touch base on all the traditional recipes I grew up eating and drinking. Growing up Bombay crush/falooda was a must for iftaar. Traditional Bombay Crush is a cold milkshake from the Indian subcontinent, it is made with rose syrup, vermicelli, sweet basil seeds, milk, jelly and Icecream. 🌸

Last Ramadan I changed the traditional recipe slightly, I now make a frothy milk with rose water and cardamom, replaced the jelly for Turkish delight and stopped adding vermicelli and we absolutely love it this way. Please try this recipe it’s absolutely delicious. 😍

Turkish Delight Bombay Crush

(serves 2 glasses)

Recipe Credit: @behindkitchendoors

Picture Credit: @behindkitchendoors


2 cups full cream milk

1 and half tablespoon basil seeds

1 and half teaspoon rose water

1/2 teaspoon ground cardamom powder

4 roughly chopped Turkish delight

Sugar to taste (I add about 5 teaspoons)

3 teaspoon rose syrup

2 Scoops vanilla Icecream


1. Soak 1 half tablespoon basil seeds in water to bloom

3. Bring the milk to a good boil with cardamom powder and rose water and sugar

4. Once it comes to a boil remove of heat and whisk to create a foam.

5. Once milk slightly cooled add in the chopped Turkish delight set aside for the milk to completely cool down. Keep stirring the milk to avoid the Turkish delight sticking to the bottom of the pan.

6. In the bottom of each glass add 2 teaspoon basil seeds (can add more to prefence)

7. Add 1 half teaspoon of rose syrup on top of the basil seeds in each glass

8. Add the milk mixture deviding equally into both glasses.

9. Add 1 scoop of vanilla Icecream in each glass

10. Put in the fridge for 5-10mins mix everything together.

11. Garnish as desired and serve