Falooda

*Falooda*
	Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
Type	Drink
Course	Beverage
Region or state	South Asia
Serving temperature	Cold
Main ingredients	Milk, rose syrup, vermicelli, sweet basil
Similar dishes	Bandung, nam maenglak, alouda, Bombay crush
	Media: Falooda;

A falooda or faluda (IPA: [faːluːd̪aː]) is a Mughlai cold dessert made with vermicelli.^[1]^[2] It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia.^[3] Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi.^[4] The vermicelli used for preparing falooda is made from wheat,^[5] arrowroot, cornstarch, or sago.^[6]

History

A version of falooda with fruits, nuts, and an ice cream topping

Bawarchi special falooda

Falooda from a shop at Juhu Beach, Mumbai, India

Phaluda from Myanmar

The origin of falooda goes back to Iran (Persia), where a similar dessert, faloodeh, is still popular.^[7] The dessert came to late Medieval India with the many Central Asian dynasties that invaded and settled in South Asia in the 16th to 18th century.^[7] The present form of falooda was developed in the Mughal Empire and spread with its conquests. The Persianate rulers who succeeded from the Mughals patronized the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India.^[2] This beverage is now a part of Pakistani cuisine, Afghan cuisine, Burmese cuisine, Indian cuisine, Bangladeshi cuisine and Sri Lankan cuisine and is served on weddings and other occasions. In Sri Lanka, Falooda (ෆලුඩා / ஃபலூடா) is often consumed as a popular dairy refreshment.

Metaphorical references

In idiomatic Hindustani, faluda is sometimes used as a reference to something that has been shredded, which is an allusion to the vermicelli noodles. For example, someone who falls into disrepute might say that his or her izzat has been turned to faluda (Hindi: इज़्ज़त का फ़ालूदा, Urdu: عزت کا فالودہ, romanized: izzat ka faluda), which is roughly equivalent to saying "my reputation is shot".^[8]

Variants

Some Pakistani versions consist of translucent wheat-starch noodles, and flavoured syrup.^{[citation needed]}
In Myanmar, phaluda (ဖာလူဒါ) is made with basil seeds, grass jelly, egg pudding, vanilla ice cream, sweetened milk and rose syrup.^[9] More elaborate versions also incorporate sago, rice noodles, fruit jelly, and chopped fruit.
In southern Bangladesh, falooda is made with pandan extract, pistachios, sago pearls, creamed coconut, mango, milk and vermicelli, and may even include strong black tea.^{[citation needed]}
Malaysia and Singapore have a similar drink called bandung.
Thailand has a similar drink, nam maenglak (น้ำแมงลัก), which is made with lemon basil seeds, shredded jelly, tapioca pearls, and Job's tears mixed with sugar, water, and rose water.
In Sri Lanka, basil seeds, jelly cubes, and falooda milk is topped with ice cream. Other variants like mango and nelikai/gooseberry flavours also exist.
The Iraqi Kurds make a version with thicker vermicelli.^{[citation needed]}
The Mauritian version is called alouda.
A variant of known as a "Bombay crush" is popular amongst South African Indians.
In Guyana, a solid gelatin-like version is made with condensed milk.

References

^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
^ ^a ^b "The Royal Falooda". Eating India. Archived from the original on 28 May 2017. Retrieved 4 April 2016.
^ Taylor Sen, Colleen (2015). Goldstein, Darra (ed.). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 357. ISBN 978-0-19-931339-6 – via Google Books.
^ "Falooda Recipe". Sailu's Food. 26 May 2015. Retrieved 7 April 2019.
^ "Falooda". ifood.tv. Retrieved 26 January 2015.{{cite web}}: CS1 maint: deprecated archival service (link)
^ "Falooda Sev Recipe". 25 May 2015. Retrieved 3 January 2017.
^ ^a ^b Sinaiee, Maryam (10 May 2015). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Archived from the original on 12 May 2018. Retrieved 12 June 2017.
^ India today, Volume 24, Thomson Living Media India Ltd., 1999, 1999, ... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ...
^ Aye, MiMi (13 June 2019). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.

External links

How To Make Falooda (Indian Dessert Drink) (archived 3 August 2011)

[Marks_2010:_Faludeh-1] Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.

[:0-2] "The Royal Falooda". Eating India. Archived from the original on 28 May 2017. Retrieved 4 April 2016.

[Taylor_Sen_2015-3] Taylor Sen, Colleen (2015). Goldstein, Darra (ed.). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 357. ISBN 978-0-19-931339-6 – via Google Books.

[FalRecipe-4] "Falooda Recipe". Sailu's Food. 26 May 2015. Retrieved 7 April 2019.

[Falooda-5] "Falooda". ifood.tv. Retrieved 26 January 2015.{{cite web}}: CS1 maint: deprecated archival service (link)

[Sev-6] "Falooda Sev Recipe". 25 May 2015. Retrieved 3 January 2017.

[:1-7] Sinaiee, Maryam (10 May 2015). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Archived from the original on 12 May 2018. Retrieved 12 June 2017.

[ref13yadij-8] India today, Volume 24, Thomson Living Media India Ltd., 1999, 1999, ... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ...

[9] Aye, MiMi (13 June 2019). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.

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Category

Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
Type	Drink
Course	Beverage
Region or state	South Asia
Serving temperature	Cold
Main ingredients	Milk, rose syrup, vermicelli, sweet basil
Similar dishes	Bandung, nam maenglak, alouda, Bombay crush
Media: Falooda

Epstein Files Full PDF

History

Metaphorical references

Variants

See also

References

External links