Falooda

For the similarly named Persian dessert, see Faloodeh.

Faluda

Standard faluda from Hyderabad with kulfi, rose syrup, tapioca pearls and basil seeds
Origin
Place of origin	Persia
Details
Course	Beverage
Main ingredient(s)	Milk, rose syrup, vermicelli, psyllium

Faluda from Burma

Falooda or Faluda is a cold and sweet beverage containing many ingredients very popular in South Asia. Traditionally it is made by mixing rose syrup with vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream.

Faluda is an adaptation of the non-liquid Persian dessert Faloodeh, made in Iran, Bangladesh, Pakistan, North India and Afghanistan, from which it adopted the name. This drink may have been brought to the Indian subcontinent during the Mughal period. The vermicelli used are often made from arrowroot rather than wheat. The rose syrup may be substituted with another flavoured base to produce kesar (saffron), mango, chocolate or fig flavour.

Nowadays faluda is a popular summer drink throughout Pakistan, India, Bangladesh, Sri Lanka, Myanmar, and the Middle East and is readily available in restaurants and beach stalls.

History

Faluda is of Persian origin. The Persian dessert, known by the name faloodeh, was brought to India when the Mughal Empire started flourishing. At some point in time, Persians began mixing home made noodles into ice. Vermicelli used for preparing Persian faluda are made from arrowroot whereas they are usually made of wheat in India.

A yakhchal was an ancient Persian ice house. By 400 B.C. Persians had developed the technique of storing ice. The ice was gathered during the winter or carried from the mountain tops in large insulated underground chambers topped by dome structures. This allowed ice to remain available throughout the summer and even in the desert. The best use was made to prepare desserts like faluda. Later on, as techniques improved, rose water and sugar were added with the vermicelli. Today there are many versions of faluda. Some are made without noodles and blended with fruit. One of the Indian versions consists of kulfi, translucent wheat-starch noodles and flavoured syrup. Some faludas are served as milkshakes.

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 (honour) has been turned to falooda (इज़्ज़त का फ़ालूदा, عزت کا فالودہ, izzat ka falooda), which is roughly equivalent to saying "my reputation is shot."

Variants

Faluda made in Afghanistan and Iran is generally different from the variants made in India.

• In Pakistan and North India, Faluda is often served as an ice cream sundae float. It is prepared with Sweet Basil leaves, boiled vermicelli, rose water and milk. It is mainly consumed after dinner.
• In Bangladesh, a common variant of Faluda in the south coast of the country is made with Ketaki (pandan) extract, pistachios, Shagu pearls, creamed coconut and mango as well as milk, vermicelli and may even include strong black tea to make quite a distinct flavour.
• Faluda is very similar to the Thai drink nam manglak, which is made from different ingredients, such as shredded jelly, tapioca pearls, Job's Tears mixed with sugar, water, and rose water.
• The Iraqi Kurds also have their own version; but made with thicker vermicelli. A similar modern East Asian drink is bubble tea.
• A famous type of Faluda, named the "Andrea", involves mixing various rose syrups with creamy milk and premature tapioca pearls.
• Rabri faluda
• The Mauritian version is called alouda, which is a corruption of the word falooda, and the beverage is almost identical in ingredients and flavour.

Falooda in Pakistan

Falooda is one of most favorite desserts in Pakistan specially in summer season. The city of Kasur which is about 40 minutes drive from Lahore, is famous for it's very own variant of falooda, in which the main ingredient is traditional light brown cream mixed with sugar syrup and vermicelli.

External links

• How To Make Falooda (Indian Dessert Drink)