 Faluda |
|
| Origin | |
|---|---|
| Place of origin | South Asia |
| Region or state | South Asia |
| Dish details | |
| Course served | Beverage |
| Main ingredient(s) | Yougurt |
| Variations | Rabdi falooda[1] |
Falooda or Faluda (Urdu: فالودہ) is a popular beverage in the Indian subcontinent made primarily by mixing rose syrup with vermicelli and tapioca seeds along with either milk or water.[2] Falooda is an adaption of the Persian dessert Faloodeh and was brought to the Indian subcontinent by the Persophilic Mughal Kingdom. Basil seeds (sabja/takmaria), tutti frutti, sugar, and ice cream may be added. However, it is not the same as the faloodeh made in Iran and Afghanistan. The vermicelli used is often made from arrowroot rather than wheat. The rose syrup may be substituted with another flavoured base to produce kesar (saffron), mango, chocolate, and fig Falooda.
Falooda is a popular summer drink throughout Punjab, Pakistan, Bangladesh, Sri Lanka, Myanmar, and Middle East countries and is readily available in hotels and on beach stalls. A variant is falooda kulfi, where falooda and kulfi are served together with a syrup.
It is very similar to the Thai drink nam manglak, which is made from basil seeds mixed with sugar, water, and rose water. The Iraqi Kurds also have their own version; but made with thicker vermicelli.
A famous type of Falooda, named the "Andrea", involves mixing various different rose syrups with creamy milk and premature tapioca seedlings.
References
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