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For the similarly named Persian dessert, see Faloodeh.
Faluda with kulfi, rose syrup, tapioca pearls and basil seeds
Course Beverage
Place of origin India
Main ingredients Milk, rose syrup, vermicelli, psyllium
Cookbook:Faluda  Faluda
Faluda from Burma

Falooda ([pronunciation?] ; Urdu: فالودہ‎;Hindi: फ़ालूदा) 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.[1]

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.


Faluda is of Persian origin and is assumed to have come to India during Nader Shah's kingship. Vermicelli used for preparing faluda are made from arrowroot whereas they are usually made of wheat in India.[2]

The ice was gathered during the winter or carried from the mountain tops and stored in large insulated underground chambers topped by dome structures. This allowed ice to remain available throughout the summer, 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[edit]

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."[3]


  • In Pakistan and North India, Faluda is often served as an ice cream sundae float. It is prepared with Psyllium seeds, 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[4]
  • The Mauritian version is called alouda, which is a corruption of the word falooda, and the beverage is almost identical in ingredients and flavour.
  • South Africa has a variant called Falooda,[5] and is often served as a milkshake to be drunk with or after a meal.

Falooda in Pakistan[edit]

Falooda is a favourite in Pakistan, especially in the summer. The city of Kasur, which is about 40 minutes drive from Lahore, is famous for its very own variant of falooda, in which the main ingredient is traditional light brown cream mixed with sugar syrup and vermicelli.[6]

See also[edit]


  1. ^ "Fall for faluda". The Hindu (Chennai', India). 16 August 2008. 
  2. ^ Falooda - Culinary Encyclopedia
  3. ^ India today, Volume 24, Thomson Living Media India Ltd., 1999, ... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ... 
  4. ^ Rabdi faluda
  5. ^ viii. Cape Malay Food Recipes « Cape Malays…
  6. ^ [Hafiz Falooda House, darbar road Kasur]

External links[edit]