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


A '''''falooda''''' is an Indian version of a cold dessert made with noodles. <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, and South 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 made by mixing [[rose syrup]], [[vermicelli]], and [[sweet basil]] seeds with milk, often served with [[ice cream]].<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.is/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|url=http://www.sailusfood.com/2015/05/25/falooda-sev-recipe-how-to-make-falooda-sev/|access-date=3 January 2017}}</ref>'''
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==
==History==
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| image4 = Phaluda.JPG|caption4=''Phaluda'' from [[Myanmar]]
| image4 = Phaluda.JPG|caption4=''Phaluda'' from [[Myanmar]]
}}
}}
The origin of ''falooda'' goes back to [[Iran]] ([[Name of Iran|Persia]]), where a similar dessert, ''faloodeh'', was 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}}</ref> The dessert came to [[Medieval India]] with the many Central Asian merchants and dynasties that settled in the Indian subcontinent 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=dead}}</ref> This dessert is now a major part of Pakistani and Bangladeshi culture, specially served on Islamic holidays, weddings and other occasions. It is also a well known part of [[Sri Lankan culture|Sri Lankan]] modern culture.
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==
==Metaphorical references==
In idiomatic [[Hindustani language|Hindustani]], {{transl|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 {{transl|hi|hunterian|[[izzat (honour)|izzat]]}} has been turned to {{transl|hi|hunterian|faluda}} ({{lang-hi|इज़्ज़त का फ़लूदा}}, {{lang-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 | 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>
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 ==
==Variants==
* Some Indian versions consist of translucent wheat-starch noodles, and flavoured syrup.{{Citation needed|date=June 2017}}
* 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 [[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.
* 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]]''.
* [[Malaysia]] and [[Singapore]] have a similar drink called ''[[bandung (drink)|bandung]]''.
* [[Cuisine of Thailand|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.
* [[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.
* The Iraqi [[Kurdish people|Kurds]] make a version with thicker [[vermicelli]].
* 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.  
* A similar modern East Asian drink is [[bubble tea]].
* The Iraqi [[Kurdish people|Kurds]] make a version with thicker vermicelli.{{citation needed|date=November 2022}}
* The [[Mauritius|Mauritian]] version is called ''alouda''.
* The [[Mauritius|Mauritian]] version is called ''alouda''.
* South Africa also has a variant.<ref>[http://toyerfarrath.wordpress.com/category/viii-cape-malay-food-recipes/ viii. Cape Malay Food Recipes « Cape Malays…<!-- Bot generated title -->]</ref>
* 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==
==See also==
 
{{Portal|Drink}}
* [[Cendol]]
* [[Cendol]]


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==External links==
==External links==
{{Commons category|Falooda}}
{{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)]
* [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}}
{{Indian Dishes}}
{{Pakistani dishes}}
{{Pakistani dishes}}
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[[Category:Bengali desserts]]
[[Category:Bengali desserts]]
[[Category:Sri Lankan drinks]]
[[Category:Sri Lankan drinks]]
[[Category:Afghan desserts]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Fijian cuisine]]
[[Category:Mauritian cuisine]]
[[Category:Mauritian cuisine]]
[[Category:Milk dishes]]
[[Category:Milk desserts]]

Latest revision as of 14:45, 11 March 2026


For the similarly named Persian dessert, see Faloodeh.


Falooda
Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
TypeDrink
CourseBeverage
Region or stateSouth Asia
Serving temperatureCold
Main ingredientsMilk, rose syrup, vermicelli, sweet basil
Similar dishesBandung, nam maenglak, alouda, Bombay crush

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[edit | edit source]

A version of falooda with fruits, nuts, and an ice cream topping
Bawarchi special falooda
Falooda from a shop at Juhu Beach, Mumbai, India
Phaluda from Myanmar

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.

Metaphorical references[edit | edit source]

In idiomatic Hindustani, 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 izzat has been turned to faluda (Script error: The function "langx" does not exist., Script error: The function "langx" does not exist.), which is roughly equivalent to saying "my reputation is shot".[8]

Variants[edit | edit source]

See also[edit | edit source]

References[edit | edit source]

  1. ↑ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
  2. ↑ 2.0 2.1 "The Royal Falooda". Eating India. Archived from the original on 28 May 2017. Retrieved 4 April 2016.
  3. ↑ 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.
  4. ↑ "Falooda Recipe". Sailu's Food. 26 May 2015. Retrieved 7 April 2019.
  5. ↑ "Falooda". ifood.tv. Retrieved 26 January 2015.{{cite web}}: CS1 maint: deprecated archival service (link)
  6. ↑ "Falooda Sev Recipe". 25 May 2015. Retrieved 3 January 2017.
  7. ↑ 7.0 7.1 Sinaiee, Maryam (10 May 2015). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Archived from the original on 12 May 2018. Retrieved 12 June 2017.
  8. ↑ India today, Volume 24, Thomson Living Media India Ltd., 1999, 1999, ... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ...
  9. ↑ Aye, MiMi (13 June 2019). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.

External links[edit | edit source]

Template:Sri Lankan cuisine Template:Burmese cuisine

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