 Falooda with kulfi, rose syrup, and basil seeds (sabja seeds) | |
| Type | Drink |
|---|---|
| Course | Beverage |
| Region or state | South Asia, Myanmar |
| Serving temperature | Cold |
| Main ingredients | Milk, rose syrup, vermicelli, sweet basil |
| Similar dishes | Bandung Bombay crush |
A falooda is a Mughalai 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 made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream.[4] The vermicelli used for preparing falooda is made from wheat,[5] arrowroot, cornstarch, or sago.[6]
- ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
- ^ Cite error: The named reference
:0was invoked but never defined (see the help page). - ^ Taylor Sen, Colleen (2015). Goldstein, Darra (ed.). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 357. ISBN 978-0-19-931339-6 – via Google Books.
- ^ "Falooda Recipe". Sailu's Food. 26 May 2015. Retrieved 7 April 2019.
- ^ "Falooda". ifood.tv. Archived from the original on 25 January 2015. Retrieved 26 January 2015.
- ^ "Falooda Sev Recipe". Retrieved 3 January 2017.