falooda
Sign in to saveA falooda or faluda () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally, it is prepared by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.
Key facts
- Food.name
- Falooda
- Food.image
- Faluda.JPG
- Food.caption
- Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
- Food.region
- South Asia
- Food.course
- Beverage
- Food.served
- Cold
- Food.main_ingredient
- Milk, rose syrup, vermicelli, sweet basil
- Food.type
- Drink
- Food.similar_dish
- Bandung, nam maenglak, alouda, Bombay crush
via Wikipedia infobox
Wikidata facts
Show 2 more facts
- Commons category
- Falooda
- cuisine
- Iranian cuisine
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
6 sectionsContents
- History
- Metaphorical references
- Variants
- See also
- References
- External links
A falooda or faluda () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally, it is prepared by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.
==History==
Excerpted from Wikipedia’s “falooda” article, available under the CC BY-SA 4.0 licence.