Falooda

A falooda or faluda (Template:Ipa) 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 prepared 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

Template:Multiple image 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.

In idiomatic Hindustani, Template:Transliteration 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 Template:Transliteration has been turned to Template:Transliteration (Template:Langx, Template:Langx), which is roughly equivalent to saying "my reputation is shot".^[8]

Some Pakistani versions consist of translucent wheat-starch noodles, and flavoured syrup.Template: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.Template: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.Template:Citation needed
The Mauritian version is called alouda.
A variant known as a "Bombay crush" is popular amongst South African Indians.
In Guyana, a solid gelatin-like version is made with condensed milk.

↑ Encyclopedia of Jewish Food{{#if:|, {{{last}}}}. HMH(17 November 2010). ISBN 978-0-544-18631-6
↑ ^2.0 ^2.1 The Royal Falooda. Eating India. Retrieved 4 April 2016.
↑ The Oxford Companion to Sugar and Sweets{{#if:Taylor Sen|, Taylor Sen}. Oxford University Press(2015). ISBN 978-0-19-931339-6
↑ Falooda Recipe. Sailu's Food(26 May 2015). Retrieved 7 April 2019.
↑ Falooda. ifood.tv. Retrieved 26 January 2015.
↑ Falooda Sev Recipe(25 May 2015). Retrieved 3 January 2017.
↑ ^7.0 ^7.1 Faloodeh: Persian Rosewater and Lemon Sorbet. The Persian Fusion(10 May 2015). Retrieved 12 June 2017.
↑ India today, Volume 24. Thomson Living Media India Ltd., 1999(1999).
↑ Mandalay: Recipes and Tales from a Burmese Kitchen{{#if:Aye|, Aye}. Bloomsbury Publishing(2019-06-13). ISBN 9781472959485