Nilesh Kumar 123 at 09:15, 11 March 2026

2026-03-11T09:15:50Z

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{{Short description|Mughlai cold dessert}}
{{For|the similarly named Persian dessert|Faloodeh}}
{{Italic title}}
{{Use dmy dates|date=April 2019}}
{{Infobox food
| name = ''Falooda''
| image = Faluda.JPG
| caption = ''Falooda'' with kulfi, rose syrup, and basil seeds (sabja seeds)
| alternate_name =
| region = South Asia
| course = Beverage
| served = Cold
| main_ingredient = Milk, [[rose syrup]], [[vermicelli]], [[sweet basil]]
| variations =
| calories =
| other =
| type = Drink
| similar_dish = [[Bandung (drink)|Bandung]], nam maenglak, [[Mauritian_cuisine#Common_drinks|alouda]],
Bombay crush
}}

A '''''falooda''''' or '''faluda''' ({{ipa|ur|faːluːd̪aː|ipa}}) is a [[Mughlai cuisine|Mughlai]] cold dessert made with [[vermicelli]].<ref name="Marks 2010: Faludeh">{{cite book|first1=Gil|last1=Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT593|publisher=HMH|date=17 November 2010|isbn=978-0-544-18631-6|via=Google Books}}</ref><ref name=":0" /> It has origins in the [[Persia]]n dish ''[[faloodeh]]'', variants of which are found across West, Central, South and Southeast Asia.<ref name="Taylor Sen 2015">{{cite book|editor-first1=Darra|editor-last1=Goldstein|first=Colleen|last=Taylor Sen|title=The Oxford Companion to Sugar and Sweets|url=https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA357|page=357|publisher=[[Oxford University Press]]|date=2015|isbn=978-0-19-931339-6|via=Google Books}}</ref> Traditionally, it is prepared by mixing [[rose syrup]], [[vermicelli]], and [[Basil seed|sweet basil seeds]] with milk, often served with [[kulfi]].<ref name="FalRecipe">{{cite web|title=Falooda Recipe|url=https://www.sailusfood.com/falooda-recipe/|date=26 May 2015|publisher=Sailu's Food|access-date=7 April 2019}}</ref> The vermicelli used for preparing falooda is made from wheat,<ref name="Falooda">{{cite web |title=Falooda |url=http://ifood.tv/asian/falooda/about |website=ifood.tv |archive-url=https://archive.today/20150125200953/http://ifood.tv/asian/falooda/about |archive-date=25 January 2015 |access-date=26 January 2015 |url-status=dead }}</ref> [[arrowroot]], [[cornstarch]], or [[sago]].<ref name="Sev">{{cite web|title=Falooda Sev Recipe|date=25 May 2015 |url=http://www.sailusfood.com/2015/05/25/falooda-sev-recipe-how-to-make-falooda-sev/|access-date=3 January 2017}}</ref>

==History==
{{multiple image|perrow=2|total_width=300|caption_align=center
| image1 = Royal Falooda.jpg|caption1=A version of ''falooda'' with fruits, nuts, and an ice cream topping
| image2 = Faluda Special .jpg|caption2=''Bawarchi'' special ''falooda''
| image3 = Faluda at Juhu Beach, Mumbai.jpg|caption3=''Falooda'' from a shop at [[Juhu Beach]], [[Mumbai, India]]
| image4 = Phaluda.JPG|caption4=''Phaluda'' from [[Myanmar]]
}}
The origin of ''falooda'' goes back to [[Iran]] ([[Name of Iran|Persia]]), where a similar dessert, ''[[faloodeh]]'', is still popular.<ref name=":1">{{Cite news|url=http://www.thepersianfusion.com/rosewater-and-lemon-sorbet-faloodeh/|title=Faloodeh: Persian Rosewater and Lemon Sorbet|last=Sinaiee|first=Maryam|date=10 May 2015|work=The Persian Fusion|access-date=12 June 2017|language=en-US|archive-date=12 May 2018|archive-url=https://web.archive.org/web/20180512035906/http://www.thepersianfusion.com/rosewater-and-lemon-sorbet-faloodeh/|url-status=dead}}</ref> 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.<ref name=":1" /> 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 State|Hyderabad Deccan]] and the [[Nawab of the Carnatic|Carnatic]] areas of present-day India.<ref name=":0">{{Cite web|url=http://www.eatingindia.net/blog/the-royal-falooda/|title=The Royal Falooda|website=Eating India|access-date=4 April 2016|archive-url=https://web.archive.org/web/20170528183939/http://www.eatingindia.net/blog/the-royal-falooda/|archive-date=28 May 2017|url-status=usurped}}</ref> 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 [[Beverage|dairy refreshment]].

==Metaphorical references==
In idiomatic [[Hindustani language|Hindustani]], {{transliteration|hi|hunterian|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 {{transliteration|hi|hunterian|[[izzat (honour)|izzat]]}} has been turned to {{transliteration|hi|hunterian|faluda}} ({{langx|hi|इज़्ज़त का फ़ालूदा}}, {{langx|ur|{{nq|عزت کا فالودہ}}|translit-std=hunterian|izzat ka faluda}}), which is roughly equivalent to saying "my reputation is shot".<ref name="ref13yadij">{{Citation | title=India today, Volume 24 | date=1999 | publisher=Thomson Living Media India Ltd., 1999 | url=https://books.google.com/books?id=5WNDAAAAYAAJ | quote=''... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ...''}}</ref>

==Variants==
* Some Pakistani versions consist of translucent wheat-starch noodles, and flavoured syrup.{{Citation needed|date=June 2017}}
* In [[Myanmar]], ''phaluda'' (ဖာလူဒါ) is made with [[basil seed]]s, [[grass jelly]], egg pudding, [[vanilla]] [[ice cream]], sweetened milk and [[rose syrup]].<ref>{{Cite book|title=Mandalay: Recipes and Tales from a Burmese Kitchen|last=Aye|first=MiMi|date=2019-06-13|publisher=Bloomsbury Publishing|isbn=9781472959485|language=en}}</ref> More elaborate versions also incorporate [[sago]], [[cendol|rice noodles]], fruit jelly, and chopped fruit.
* In southern [[Bangladesh]], ''falooda'' is made with [[Pandanus amaryllifolius|pandan]] extract, pistachios, [[sago]] pearls, creamed [[coconut]], [[mango]], milk and vermicelli, and may even include strong black tea.{{citation needed|date=November 2022}}
* [[Malaysia]] and [[Singapore]] have a similar drink called ''[[bandung (drink)|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 [[Kurdish people|Kurds]] make a version with thicker vermicelli.{{citation needed|date=November 2022}}
* The [[Mauritius|Mauritian]] version is called ''alouda''.
* A variant known as a "Bombay crush" is popular amongst [[Indian South Africans|South African Indians]].
* In [[Guyana]], a solid gelatin-like version is made with condensed milk.

==See also==
{{Portal|Drink}}
* [[Cendol]]

==References==
{{Reflist}}

==External links==
{{Commons category|Falooda}}
* [https://web.archive.org/web/20110803013040/http://www.videojug.com/film/how-to-make-falooda-indian-dessert-drink How To Make Falooda (Indian Dessert Drink)] (archived 3 August 2011)
{{Indian Dishes}}
{{Pakistani dishes}}
{{Bangladeshi dishes|state=collapsed}}
{{Sri Lankan cuisine}}
{{Burmese cuisine}}

[[Category:Indian desserts]]
[[Category:Pakistani desserts]]
[[Category:Mughlai cuisine]]
[[Category:Burmese desserts and snacks]]
[[Category:Bangladeshi desserts]]
[[Category:Bengali desserts]]
[[Category:Sri Lankan drinks]]
[[Category:Afghan desserts]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Fijian cuisine]]
[[Category:Mauritian cuisine]]
[[Category:Milk desserts]]

Falooda - Revision history

Nilesh Kumar 123 at 09:15, 11 March 2026