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Falooda with kulfi, rose syrup, and basil seeds
Region or stateSouth Asia
Created byPersians
Main ingredientsMilk, rose syrup, vermicelli, sweet basil

Falooda[1] is a cold dessert with origins in the Indian subcontinent. It is a version of the Iranian faloodeh. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza/takmaria) seeds with milk, often served with ice cream.[2] The vermicelli used for preparing falooda is made from wheat,[3] arrowroot, cornstarch, or sago.[4]

Note : in the above note, basil does not refer to "Tulsi" as understood in India. Sweet Basil is different than Tulsi.


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

The foundation of falooda goes back to Iran (Persia), where a similar dessert, faloodeh, was popular.[5] The dessert came to Medieval India with the many Muslim merchants and dynasties that settled in the Indian subcontinent in the 16th to 18th century.[5] The present form of falooda was developed in the Mughal Empire and spread with its conquests. Muslim 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.[1] 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 modern culture.

Metaphorical references[edit]

In idiomatic Hindustani, falooda 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 (honour) has been turned to falooda (इज़्ज़त का फ़लूदा, عزت کا فالودہ, izzat ka falooda), which is roughly equivalent to saying "my reputation is shot."[6]


  • Several are made without noodles and blended with fruit.
  • In Pakistan, the drink is very popular with different variations in parts of the country. Rabri and Pista faluda are most common variations available in desert shops and cafes.
  • In Sri Lanka, the drink is known as Faluda, and is very popular among locals. The drink typically does not contain many spices or nuts.
  • Some Indian versions consist of kulfi, translucent wheat-starch noodles, and flavoured syrup.[citation needed]
  • In Myanmar (Burma), this drink is a popular dessert known as phaluda (ဖာလူဒါ). Traditional recipes call for basil seeds, grass jelly, egg pudding, and vanilla ice cream steeped in a concoction of sweetened milk and rose syrup.[7] More elaborate versions also incorporate sago, rice noodles (cendol), fruit jelly, and chopped fruits.
  • In Bangladesh, a common variant of Falooda in the south coast of the country is made with Ketaki (pandan) extract, pistachios, sago pearls, creamed coconut and mango as well as milk and vermicelli, and may even include strong black tea to make quite a distinct flavour.
  • Malaysia and Singapore have a similar drink called bandung.
  • Falooda is very similar to the Thai drink nam maenglak (น้ำแมงลัก, "lemon basil drink"), which is made from different ingredients, such as pre-soaked lemon basil seeds, shredded jelly, tapioca pearls, and Coix lacryma-jobi mixed with sugar, water, and rose water.
  • The Iraqi Kurds also have their own version; but made with thicker vermicelli.
  • A similar modern East Asian drink is bubble tea.
  • A famous type of falooda, called "Andrea", involves mixing various rose syrups with creamy milk and premature tapioca pearls.
  • Rabri faluda[8]
  • The Mauritian version is called alouda, which is a variation of the word falooda, and the beverage is almost identical in ingredients and flavour.
  • South Africa also has a variant known by the same name,[9] and is often served as a milkshake to be consumed with or after a meal. There was a famous restaurant in Durban called Moola's who made it and called it Bombay Crush.

See also[edit]


  1. ^ a b "The Royal Falooda". Eating India. Archived from the original on 28 May 2017. Retrieved 4 April 2016.
  2. ^ "Falooda Recipe". Sailu's Food. 26 May 2015. Retrieved 7 April 2019.
  3. ^ "Falooda". ifood.tv. Archived from the original on 25 January 2015. Retrieved 26 January 2015.
  4. ^ "Falooda Sev Recipe". Retrieved 3 January 2017.
  5. ^ a b Sinaiee, Maryam (10 May 2015). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Retrieved 12 June 2017.
  6. ^ India today, Volume 24, Thomson Living Media India Ltd., 1999, ... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ...
  7. ^ Aye, MiMi (13 June 2019). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
  8. ^ Rabdi faluda
  9. ^ viii. Cape Malay Food Recipes « Cape Malays…

External links[edit]