A falooda is a Mughlai cuisine version of a cold dessert made with noodles.[1][2] It has origins in the Persian dish faloodeh, variants of which are found across West, Central, and South 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]

Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
Region or stateSouth Asia
Serving temperatureCold
Main ingredientsMilk, rose syrup, vermicelli, sweet basil


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, was 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 dessert is now a part of Indian cuisine, Pakistani cuisine, Bangladeshi cuisine and Sri Lankan cuisine and is served on weddings and other occasions.

Metaphorical referencesEdit

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 (Hindi: इज़्ज़त का फ़ालूदा, Urdu: عزت کا فالودہ, romanizedizzat ka faluda), which is roughly equivalent to saying "my reputation is shot".[8]


See alsoEdit


  1. ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6 – via Google Books.
  2. ^ a b "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. Archived from the original on 25 January 2015. Retrieved 26 January 2015.
  6. ^ "Falooda Sev Recipe". Retrieved 3 January 2017.
  7. ^ a b 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, ... 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 linksEdit